Cashew Baklava Recipe
Servings: 12
Ingredients
- 2 c. sugar
- 1 c. water
- 1 c. honey
- 3 whl cloves
- 1/2 x lemon
- 1/2 tsp cardamom Baklava
- 1 1/2 c. cashews
- 1 1/2 c. walnuts
- 1/2 c. sugar
- 1 tsp grnd cardamom
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 16 sht phyllo pastry
- 10 Tbsp. unsalted butter, melted (=0.5 c. + 2 tbsp)
Directions
- To Assemble:For syrup, put all ingredients in a pot and bring up to a simmer. Simmer for 10 min, stirring occasionally. Remove from heat and remove lemon and cloves. Allow to cold to room temperature.
- For baklava, preheat oven to 350 F. Pulse cashews, walnuts, sugar and spices in a food processor till nuts are finely minced. Brush 4 sheets of phyllo with butter, layering on top of each other (remember to keep phyllo not being used covered under a damp cloth). Cut the phyllo in half and place one half over the other. Place the phyllo in the bottom of a 9 x 13-inch greased baking pan, trimming edges as needed. Sprinkle phyllo with a third of the nut mix. Repeat process twice more with four sheets of pastry and sprinkling with nut mix. Finish with last four sheets of phyllo. Score the top of the baklava into squares and/or possibly triangles. Bake for 35 to 40 min, till an even golden.
- While baklava is still warm, pour syrup over to coat. Chill 4 to 6 hrs (or possibly overnight) before cutting.
- Yield: One 9 x 13-inch pan. Makes 24 servings.
- Variation: Baby Baklavas:For variety, try these Baby Baklavas. Follow the above directions, substituting the following step for Step #2 above, to yield 16 baklavas: For baklava, preheat oven to 350 F. Pulse cashews, walnuts, sugar and spices in a food processor till nuts are finely minced. Brush 1 sheet of phyllo with butter. Lay wooden spoon lengthwise across phyllo sheet and roll up (remember to keep phyllo not being used covered under a damp cloth). Scrunch dough towards end of spoon, and then slide off. Join ends of phyllo to create a circle. Place the phyllo in the bottom of a 9 by 13-inch baking pan. Fill phyllo with 1 1/2 tbsp of the nut mix. Repeat with remaining 15 sheets of phyllo pastry. Sprinkle remaining nut mix on top of the 16 baklavas. Bake for 35 to 40 min, till an even golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 475 | |
| Calories from Fat 187 | 39% |
| Total Fat 21.87g | 27% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 113mg | 5% |
| Potassium 150mg | 4% |
| Total Carbs 71.87g | 19% |
| Dietary Fiber 1.2g | 4% |
| Sugars 65.9g | 44% |
| Protein 3.86g | 6% |
