Cranberry Baklava Recipes

CRANBERRY BAKLAVA

Cranberry Baklava image

I love cranberries, and I love finding new ways to enjoy their tart, crisp flavor. From the Cape Cod Cranberry Growers' Association comes this elegant twist on traditional baklava, a dish I have not tried yet but absolutely will when I have a little time on my hands. NOTES: Prep time does not include prep and cooling time for the syrup (which can be made a day ahead), or resting time for the prepared baklava. Serving size is approximate. You may want to cut this into more or fewer pieces, depending on your preference; it is a rich dish. :)

Provided by Lynne M

Categories Dessert

Time 1h30m

Yield 36 pieces, 36 serving(s)

Number Of Ingredients 14

Ingredients

1 lb phyllo pastry sheet
1 1/2-2 cups unsalted butter, melted
4 cups walnuts, chopped
1 cup almonds, chopped
1 tablespoon sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup sugar
1 cup honey
2 cups water
1 cup frozen cranberry juice concentrate
1 1/2 tablespoons fresh lemon juice
1 cinnamon stick
1 slice orange peel

Steps:

TO MAKE SYRUP:.
Combine all ingredients -- sugar, honey, water, cranberry juice, lemon juice, cinnamon, and orange peel -- in a saucepan. Bring to a boil and simmer for 15 minutes.
Remove from heat and cool completely.
BAKLAVA:
Preheat oven to 350 degrees.
In a bowl mix together nuts, sugar, and spices.
Butter a 14x9 inch pan.
Place sheets of phyllo in the pan, buttering each sheet evenly with butter.
Once you have 10 sheets in place, spread 1/3 of the nut mixture over the top sheet.
Place another 4 buttered sheets over the nut mixture, and sprinkle with another third of the mixture. Repeat with 4 buttered sheets and the final third of the nut mixture.
Spread remaining phyllo sheets on top, buttering each sheet.
Using a sharp knife, score the baklava into squares or diamonds.
Bake for 25 minutes, reduce heat to 300°F and continue to bake for an additional 30 minutes or until golden brown.
Remove from oven and pour cool syrup over the hot baklava. Allow the baklava to sit for a few hours before serving, in order to allow the syrup to fully absorb into the baklava.

Nutrition Facts : Calories 281.6, Fat 18.9, SaturatedFat 6, Cholesterol 20.3, Sodium 76.2, Carbohydrate 27.1, Fiber 1.7, Sugar 17.6, Protein 3.8

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