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Cashew Baklava

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'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
  • Total Time
    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 inches x 9 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


  • 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.
  • 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.
  • Using a sharp knife, cut into 24 triangles. Bake at 350° for 20-25 minutes or until golden brown.
  • 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.
Nutrition Facts
1 each: 258 calories, 15g fat (4g saturated fat), 13mg cholesterol, 128mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 4g protein.

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