About
This is a Northern twist on a global classic. Rhubarb grows well here in North Dakota and we are always looking for fun ways to use it.
I used fresh rhubarb if your using
* frozen rhubarb- measure out frozen, allow to drain while thawing, do not squeeze
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iscrafte added Rhubarb Baklava to Om nom nom!
25 Dec 14:31
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iscrafte favorited Rhubarb Baklava
25 Dec 14:31
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08 Dec 13:22
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rouge s. favorited Rhubarb Baklava
30 Nov 21:25
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28 Jul 01:19
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Hannah R. favorited Rhubarb Baklava
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Marie H. added Rhubarb Baklava to Recipes
29 Jun 16:01
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Step 1Remove phyllo from package, keep all remaining dough covered with a moist towel, they dry out very quickly.
note:You may cut the sheets in half for a better fit into 9X13 pan or fold over, brushing with butter on the inside of the fold as you go, basically every time phyllo touches another layer of phyllo, spread with butter.
layer 5 whole sheets, spreading each with melted butter. This is the part where you must be fairly quick and hopefully not get interrupted. Remember keep unused dough covered and using a pastry brush spread your butter thoroughly and evenly between every layer of dough. -
Step 2
place 1/3 walnut mixture over top, repeat with another 5 sheets of phyllo (or 10 half sheets)
and 1/3 nut mix....repeat layer again...total of 3 layers ending with dough. -
Step 3
Using a sharp knife cut baklava into 1 1/2 in diamond shapes. Bake at 350 for 35-40 minutes.
Heat honey over low heat until thinned. Pour over warm baklava. Cool completely, cover and let set overnight.
Thanks for sharing.