Cranberry Baklava Food
CRANBERRY BAKLAVA
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
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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