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Cranberry Baklava

Living in the heart of cranberry country, I plan many meals around that crimson-colored fruit. This is my spin on a great Greek favorite.
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    24 servings


  • 20 sheets phyllo dough, (14 inch x 9 inch)
  • 1 cup butter, melted
  • 1-1/2 cups fresh or frozen cranberries, finely chopped
  • 3 cups finely chopped walnuts
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups honey


  • Grease a 13-in. x 9-in. baking dish. 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 remaining sheets of dough, brushing each sheet with butter.
  • Using a sharp knife, cut halfway through layers to make 24 pieces. Bake at 325° 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.
Editor's Note: This recipe was tested with Athenos phyllo dough.
Nutrition Facts
1 each: 312 calories, 18g fat (6g saturated fat), 20mg cholesterol, 130mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 4g protein.

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