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Cranberry Baklava

A tart spin on a classic Greek dessert.

Source: 
Cape Cod Cranberry Growers' Association

Ingredients

1 pound phyllo pastry sheets
3-4 sticks unsalted butter, melted
4 cups walnuts, chopped
1 cup almonds, chopped
1 tablespoons sugar
2 teaspoons cinnamon
½ t ground clove
 

Syrup

1 cup  sugar
1 cup honey
2 cups water
1 cup frozen cranberry juice concentrate
1 ½ tablespoons fresh lemon juice
1 cinnamon stick
1 slice of orange peel

Method

  1. In a bowl mix together nuts, sugar, and spices. 
  2. Butter a 14x9 inch pan.
  3. Place sheets of phyllo in the pan buttering each sheet evenly with butter.
  4. When 10 sheets are in place,  spread 1/3 of the mixture over the top sheet.
  5. Place another 4 buttered sheets over the nut mixture, sprinkle with another third of the mixture, and repeat with 4 buttered sheets and the final third of the nut mixture. 
  6. Spread remaining phyllo sheets on top, buttering each sheet.
  7. With a sharp knife score the baklava into squares or diamonds.
  8. Bake in a 350°F oven for 25 minutes, reduce heat to 300°F and continue to bake for an additional 30 minutes or until golden brown.
  9. Remove from oven and pour cool syrup over the hot baklava.
     

Syrup

  1. Combine in a saucepan bring to a boil and simmer for 15 minutes.
  2. Remove from heat and cool completely.
  3. Can be made a day ahead