Rhubarb Baklava

 Rhubarb Baklava (see pear instructions below)
Rhubarb Baklava

Baklava -         Makes about 18-20 pieces

Standard recipe

1 1/2 cups walnuts

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

3/4 cup butter or margarine

8 oz. Phyllo pastry sheets

………………..Mix nuts and spices together.  Melt butter, brush pan with butter, place 7 sheets phyllo, brushing after each layer, then ½ the nut mixture, then 6-7 more sheets and the rest of the nuts. (*if using fruit, add here).  Then the rest of the sheets, remembering to brush with margarine between all layers.  Cut into 1 ¾ inch strips and then cut at angles about ½ inch deep.  Bake 1 hour at 350 degrees.  Immediately  pour on cooled honey syrup.

   Honey Syrup

1/2 cup sugar

3/4 cup water

1 tbsp lemon juice

3/8 cup honey……For syrup-boil all but honey for 5 min. then remove and add honey. Pour on baked baklava right after cooking.

*If Pear Baklava-add l cooked pear thinly sliced

*If Rhubarb Baklava- add mix of

4 stalks of rhubarb

1 cup water

3/4 cup sugar

1 tsp almond extract

1 tsp tangerine zest

2 tbsp tangerine juice
Cornstarch to thicken (2tbsp approx)     cook all but 2 of the stalks first until really soft, mash slightly, then add other 2 and cook only until soft, thicken and cool.  Add to mix in the middle layer of the baklava.