Cranberry Baklava Recipe

Ingredients

• 40 sheets phyllo dough, (14 inch x 9 inch)
• 1 cup butter, melted
• 1-1/2 cups fresh or frozen cranberries, finely chopped
• 1 cup finely chopped walnuts
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1-1/2 cups honey

Directions

• Grease two 13-in. x 9-in. baking dishes. Layer six sheets of phyllo dough in one dish, brushing each with butter.
• In a bowl, combine the cranberries, walnuts, sugar and cinnamon. Sprinkle about 2/3 cup over top layer of phyllo. Layer and brush six sheets of dough with butter. Top with about 2/3 cup cranberry mixture. Layer and brush six more sheets of dough with butter; top with 1/3 cup cranberry mixture. Top with two more sheets of dough, brushing each sheet with butter.
• In the remaining dish, repeat layering with remaining dough and filling. Using a sharp knife, cut halfway through each stack to make 12 pieces. Bake at 325° for 60-70 minutes or until golden brown.
• In a small saucepan, heat the honey over low heat just until warm and thin. Pour over warm baklava. Cool on wire racks for 1 hour. Yield: 24 servings.
  
  Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 18 in. x 14 in.

Cranberry Baklava published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p222