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Cranberry Baklava

 Cranberry Baklava
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.
24 ServingsPrep: 25 min. Bake: 1 hour + cooling


  • 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


  • 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.

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Cranberry Baklava (continued)

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.