Ever since I saw Alton Brown make baklava in his now-defunct TV show, Good Eats, I’ve been promising myself I’d try and make my version. But phyllo pastry is not available in my part of the hinterlands so I had to wait until there was an opportunity to drive down to the city and buy a pack. But why cashew nut baklava? Because walnut and pistachio cost an arm and leg in this country.
But why call it “cashew nut baklava”? Everyone knows that cashew is a nut so isn’t the title superfluous? Cashew is both a fruit and a nut. A fleshy fruit, sometimes called cashew apple, grows beneath the nut. So, just so it’s clear, it is cashew nuts that went into my tray of baklava.