Buttery Rhubarb Baklava Recipes

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Steps:

• Special equipment: 2 mini-muffin tins
• Preheat the oven to 350 degrees F.
• Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
• On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
• Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Steps:

• 1. Brush a 13 x 9 baking pan with some of the butter. Unroll phyllo dough; trim to fit into the pan. In a large bowl, combine the walnuts, rhubarb,sugar and cinnamon.
• 2. Layer 5 sheets of phyllo dough in prepared pan, brushing each with butter.(Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
• 3. Using a sharp knife, cut baklava into 1 1/2 in. diamond shapes. Bake at 350 degrees for 35-40 minutes or until golden brown. In a small saucepan, heat honey over low heat until thinned. Pour over warm baklava. Cool completely on a wire bakers rack. Cover and let stand for several hours or overnight.
• 4. If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Steps:

• To prepare the syrup: Place the sugar and water in a small saucepan and cook over high heat until the mixture begins to boil. Reduce to medium-low heat and simmer for 15 minutes. Add the lemon juice, honey, and cinnamon and cook, stirring occasionally, for 5 minutes. Remove from the heat and cool completely.
• To prepare the baklava: Preheat the oven to 375°F.
• Combine the walnuts, sugar, and cinnamon in a bowl. Unroll the phyllo dough, place on a flat surface, and immediately cover with barely damp paper towels. (Make sure to cover the phyllo every time you take a sheet or it will dry out.) Cut the stack of phyllo sheets into a 9 by 13-inch rectangle, discarding the excess.
• Lay one sheet of phyllo in the bottom of a 9 by 13-inch baking pan and brush the entire surface with some of the butter. Top with another sheet of phyllo and brush with butter. Continue the process until you have a layer of 4 phyllo sheets. Sprinkle with 1/2 cup of the nut mixture and continue layering, alternating layers of 2 sheets of buttered phyllo with 1/2 cup of nuts. Top with 4 sheets of buttered phyllo, making sure the top phyllo sheet is generously buttered. With a serrated knife, cut the stacks into 48 squares and bake for 30 to 35 minutes, until golden brown. (The baklava must be cut before baking. Once the phyllo dough is cooked it gets crispy and will crumble apart when you try to cut it.)
• Pour the cooled syrup over the hot baklava and allow to cool completely. Arrange the baklava on a serving plate and serve at room temperature.
• Nuts can be expensive, but there are ways to make it a little easier on your wallet. Chopped walnuts usually come in 1/2 cup packages so you would need 6 packages for this recipe. You can buy a large bag of walnut pieces and chop them with a knife or in the blender for about half the cost.