Cranberry Baklava Recipe
- 1 (16 ounce) package frozen phyllo dough, thawed
- 1 cup butter (no substitutes), melted
- 1 1/2 cups fresh or frozen cranberries, finely chopped
- 1 cup finely chopped walnuts
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups honey
- Grease a 13-in. x 9-in. x 2-in. baking dish. Trim phyllo dough to fit pan. 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 the remaining dough, brushing each sheet with butter. Using a sharp knife, cut halfway through layers to make 24 pieces. Bake at 325 degrees F 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.
