Cashew Baklava

Name: 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 (14 inches x 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

14 ingredients

4 steps

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 (14 inches x 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

Directions

1

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-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
2

Layer four sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough 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 into 24 triangles. Bake at 350° for 20-25 minutes or until golden brown.
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.