Nothing says Spring to me like rhubarb. I impatiently await its arrival just like the first crocuses and daffodils that announce that Winter is coming to an end.
The pretty and sturdy stocks, the blush of pink, red and green, the juicy insides and the distinct tart flavor.
I use rhubarb in savory dishes and sweet pies, blending textures and flavors to reach new levels of fusion cuisine.
And have I mentioned that the other reason I adore baklava is because I am nuts for nuts! All types, in all forms, shapes and sizes. Nuts are a constant cooking ingredient in my sweet and savory kitchen. This recipe includes almonds, walnuts and pine nuts.
Baklava has always been an adored dessert and special treat, in Turkey and Greece, throughout my Middle Eastern travels, or in my favorite foreign restaurants here in Frankfurt, it never fails to enchant me. The layered buttery phyllo dough, the honeyed syrup, the crunchy nuts. Baklava is a dish my son often longs for. All through this past winter he has spoken of baklava, yumming and oohing while describing it.
As Easter approached and I began planning my menus, Baklava was definitely at the top of the list. So I decided to pair it with a crisp layer of rhubarb and some complimentary spices, and such fruits as oranges and pomegranates to reflect the ending of Winter and the arrival of Spring.
I have found that the secret to stewing or using rhubarb in both sweet and savory dishes is to slice long, thin, diagonal slices, so that the bite of the rhubarb remains without becoming stringy compote.
I am lucky to be able to buy endless amounts of fresh phyllo or filo sheets in all shapes and sizes: triangular, square or round and some for sweet dishes some for savory.
An ancient dessert who’s oldest recorded recipe dates back to 2nd century BCE, there are three suggestions as to the roots of baklava: the Central Asian Turkic tradition of layered breads, the Roman placenta cake, as developed through Byzantine cuisine, or the Persian lauzinaq. (source Wikipedia)
The current practice of stretching raw dough into paper-thin sheets probably evolved in the Imperial Ottoman kitchens of the Topkapı Palace in Istanbul, where the Sultan presented trays of baklava to the Janissaries every 15th of the month of Ramadan in a ceremonial procession called the Baklava Alayı.
According to Patrick Faas, Author of “Around the Roman Table“: “The Greeks and the Turks still argue over which dishes were originally Greek and which Turkish. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but placenta (and hence baklava) had a Latin, not a Greek, origin.“
There are many interesting facts relating to baklava, such as that traditional Greek baklava calls for 33 layers of phyllo or filo dough, representing the years of Christ’s life and while Albanians include egg yolks in theirs, the Georgians add sour cream. Each baklava you eat is different in flavor but similar in texture and it is fascinating to discover new ones around the world.
Baklava is generally baked in big oven trays, I prefer making it in a spring form pan as it is easier to remove and slice and it looks pretty.
Here is my version of Rhubarb and Mixed Nut Baklava.
Give it a try and tell me how you like it. Where have you eaten the best baklava ever and what made it special?
Rhubarb and Mixed Nut Baklava
Print recipeIngredients
Pastry Shell
- 20 sheets Phyllo pastry sheets, fresh
- 120g Butter (about 1 US stick or 4 ounces, melted)
- Zest of one organic orange, washed
Rhubarb Layer
- 2.5 stalks Rhubarb
- 1 tablespoon Brown sugar
- 1/2 tablespoon Almond oil, pure, for consumption
- 1 Cardamom pod
- 1/4 Vanilla bean, split in 2
- 4 Szechuan pepper flowers (can be replaced by chili or black pepper)
Rhubarb Layer (Optional)
- 3 drops Orange Flower water
Nut Layer
- 100g Almonds, with skin on
- 100g Almonds, blanched
- 100g Walnuts
- 50g Pine Nuts
- 70g Brown sugar, 1/3 cup
- 1 pinch Cinnamon
Syrup
- 70g Brown sugar, 1/3 cup
- 110g Honey, 1/3 cup
- Juice of 1/2 an orange
- 1/2 Pomegranate, juiced (reserve some seeds for serving)
- Spices from the rhubarb layer
Directions
| Rhubarb Layer | |
| Step 1 | |
| Wash and peel the rhubarb stalks, removing the hard ends. Use a very sharp knife to cut thin big diagonal slices. Heat a knob of butter and the almond oil in a nonstick pan over medium heat. Add the rhubarb, brown sugar, orange eater, cardamom, vanilla bean and the Szechuan or other pepper. Gently stir and fry for until the rhubarb has released its's juice but is still firm. About 5 minutes max. Remove from the heat and let cool. Remove the cardamom and the pepper flowers, scrape the vanilla seeds in to the rhubarb and then set the spices aside for the syrup. | |
| Syrup | |
| Step 2 | |
| Make the syrup next. In a small pot combine the brown sugar, 2 TBSPs of the melted butter, the honey, juice of half and orange and half a pomegranate, add the spices that you set aside from the rhubarb. Stir and bring to a boil, reduce heat and simmer until thickened approx. 10 minutes. Cover and set aside to cool. | |
| Nut Layer | |
| Step 3 | |
| Chop the nut coarsely fine by hand. Add the cinnamon and brown sugar. Set aside 1/3 cup of the nut for the topping. Warm the other nut in a large frying pan to release their fragrance just before assembly of the baklava. | |
| Assembling the Baklava | |
| Step 4 | |
| Use some of the melted butter to grease the spring-form. Add the orange zest to the rest of the butter. Then unpack the phyllo sheets and cover them with a damp towel. Begin the layering by buttering 1 sheet of phyllo at a time and then placing it carefully into the spring-form so the it overlaps over the edge. Make sure to cover the other sheets with the damp towel every time you remove one. Continue until you have place 10 sheets in all. Add the nut layer and spread. Top with 5 buttered sheets of phyllo and then add the rhubarb layer. If it is too wet remove the rhubarb slices with a slotted spoon and later add the leftover liquid to the syrup. Top with the last 5 buttered sheets. Fold the overlap prettily over the top to close the baklava. Work gently. Paint the top with butter and sprinkle with 1 TBSP of the reserved nuts mixed with 1 TBSP of melted butter. | |
| Baking and Finishing | |
| Step 5 | |
| Bake the baklava preheated 395° F/200° C oven for 45 minutes until the layers puff up high and the top layers are golden and crispy. Cover with baking paper in between if the top is getting too dark. Strain the syrup. Remove the baklava from the oven. While it's still hot, immediately pour the cold syrup evenly over the baklava. Sprinkle the top with the rest of the reserved nuts and leave it baklava to cool down to room temperature or overnight before serving. Sprinkle with fresh pomegranate seeds if you like since they make a pretty contrast. The baklava keeps for up to a week in a cool place and doesn't loose its taste. | |
I am entering this recipe in The Great British Rhubarb Recipe Round-Up hosted by Karen from Lavender and Lovage and Janice from Farmersgirl Kitchen
THAT is STUNNING thanks Karin and what a FAB entry for the Rhubarb Recipe Round-Up too! Karen xxx
Thanks Karen, I felt it fit like a glove for the round-up.
I am so impressed with the creativity of this recipe and it’s definitely going on my ‘to make’ list. Thank you so much for joining us for the Great British Rhubarb Recipe Round Up
Thank you Janice and welcome to Yum and More!
I love rhubarb too. :-) And this is an inspired way to use it. :-)
Thank you Krista! It was delicious, fruity and nutty and the syrup is dreamy ;)
A truly inspired rhubarb recipe. Fabulous!
Why thank you Lora, glad you liked it and welcome to Yum and More!