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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 2 |
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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. :) 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 |
Directions:
1. TO MAKE SYRUP:.
2. 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.
3. Remove from heat and cool completely.
4. BAKLAVA:
5. Preheat oven to 350 degrees.
6. In a bowl mix together nuts, sugar, and spices.
7. Butter a 14x9 inch pan.
8. Place sheets of phyllo in the pan, buttering each sheet evenly with butter.
9. Once you have 10 sheets in place, spread 1/3 of the nut mixture over the top sheet.
10. 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.
11. Spread remaining phyllo sheets on top, buttering each sheet.
12. Using a sharp knife, score the baklava into squares or diamonds.
13. Bake for 25 minutes, reduce heat to 300°F and continue to bake for an additional 30 minutes or until golden brown.
14. 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.
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