I always wanted to make Baklava, but it seemed like so much work. The son of my neighbor's friend showed us both how to make it...it's really quite easy and so delicious. I like to mix up the nuts in the filling and use walnut, cashews or pecans.—Lorraine Caland, Thunder Bay, Ontario
Cashew Baklava
Ingredients
- 1-1/2 cups salted cashews
- 1-1/2 cups chopped walnuts
- 1/2 cup sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2/3 cup butter, melted
- 16 sheets phyllo dough (14x9 inches)
- SYRUP:
- 1-1/3 cups sugar
- 2/3 cup water
- 2/3 cup honey
- 3 lemon slices
- 2 whole cloves
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 350°. For the filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13x9-in. baking pan with some of the melted butter. Unroll phyllo dough; trim to fit into pan.
- Layer 4 sheets of phyllo dough in prepared pan, brushing each with melted butter. (Keep remaining dough covered with 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 melted butter.
- Using a sharp knife, cut baklava into 6 squares, then cut each square into 4 triangles. Bake until golden brown, 20-25 minutes.
- Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Discard lemon slices and cloves. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand overnight.
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