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Cranberry Baklava Recipe

Living in the heart of cranberry country, I plan many meals around that crimson-colored fruit. This is my spin on a great Greek favorite.

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Cranberry Baklava Recipe

Prep: 25 min. Bake: 1 hour + cooling

Yield: 24 Servings

25 60 85

Ingredients

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

Directions

Grease a 13-in. x 9-in. baking dish. Layer six sheets of phyllo dough in dish, brushing each with butter.
In a bowl, combine the cranberries, walnuts, sugar and cinnamon. Sprinkle 1-1/4 cups over top layer of phyllo. Layer and brush six sheets of dough with butter. Top with 1-1/4 cups cranberry mixture. Layer and brush six more sheets of dough with butter; top with remaining cranberry mixture. Top with remaining sheets of dough, brushing each sheet with butter.
Using a sharp knife, cut halfway through layers to make 24 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 a wire rack for 1 hour. Yield: 24 servings.

Editor's Note: This recipe was tested with Athenos phyllo dough.

Nutritional Facts 1 serving equals 312 calories, 18 g fat (6 g saturated fat), 20 mg cholesterol, 130 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

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

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Cranberry Baklava

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(1-1) of 1 reviews

Reviewed on Apr. 06, 2012 by donnainco@aol.com

These are very good. They won first prize in a local "cranberry bakeoff" contest. They are a bit labor intensive (for me) due to the phyllo dough. But well worth the effort.