Real baklava takes patience and phyllo dough. This version captures all the same flavors in a simpler bar form. Honey-soaked walnuts with cinnamon and a buttery oat base. All the warmth and sweetness of the original, none of the fuss.
Ingredients
- For the base:
- 1½ cups rolled oats
- 1 cup unbleached all purpose flour
- ⅓ cup light brown cane sugar
- ½ tsp Ceylon cinnamon
- ¼ tsp Redmond Real Salt
- ½ cup (1 stick) melted butter
- For the topping:
- 2 cups walnuts, roughly chopped
- ½ cup Duck River honey
- 2 tbsp melted butter
- 1 tsp Ceylon cinnamon
- ¼ tsp cardamom (ground)
- 1 tsp fresh lemon juice
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper.
- Combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is evenly moistened. Press firmly into the bottom of the dish.
- Bake the base for 15 minutes until lightly golden.
- Meanwhile, toss the walnuts with honey, melted butter, cinnamon, cardamom, and lemon juice.
- Spread the walnut mixture over the baked base.
- Return to the oven and bake for 18 to 20 minutes until the walnuts are toasted and the honey is bubbling.
- Cool completely before cutting into small squares.
Notes
- Cut these small. They are very rich and sweet.
- Swap walnuts for pistachios (in-shell) (shelled, of course) for a more traditional flavor.
- Store in an airtight container at room temperature for up to a week.
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