Color & Control:

Cashew Baklava

Prep: 50 min.
Bake: 20 min. + standing
Makes: 2 dozen


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 (14×9 inches)


1-1/3 cups sugar
2/3 cup water
2/3 cup honey
3 lemon slices
2 whole cloves
1/2 teaspoon ground cinnamon


1. Preheat oven to 350°. For filling, in a food processor, combine the cashews, walnuts, sugar, cardamom, cinnamon and allspice. Cover and pulse until nuts are finely chopped. Brush a 13×9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.

2. Layer 4 sheets of phyllo dough in prepared pan, brushing each with 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 butter.

3. Using a sharp knife, cut baklava into 6 squares, then cut each square into 4 triangles. Bake until golden brown, 20-25 minutes.

4. 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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