Cranberry Baklava Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 24 servings


  • 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

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.


  1. Grease a 13-in. x 9-in. baking dish. Layer six sheets of phyllo dough in dish, brushing each with butter.
  2. 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.
  3. Using a sharp knife, cut halfway through layers to make 24 pieces. Bake at 325° for 60-70 minutes or until golden brown.
  4. 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.
Originally published as Cranberry Baklava in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p222

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Reviewed Apr. 6, 2012

"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."

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