Move over traditional baklava! This dairy dish uses cranberries and pears to reinvent an old favorite.
Cranberry & Pear Baklava
Servings
20 Servings
Ingredients
- 16 ounces cream cheese softened
- 2 Anjou pears peeled, cored and cubed
- 1/3 cup honey
- 2 eggs
- 1 tablespoon lemon zest grated lemon peel
- 1 1/2 cups toasted and finely chopped walnuts
- 1 1/3 cup sweetened dried cranberries 6-ounces
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 package 8-ounces phyllo dough, thawed
- 1/2 cup butter melted
Instructions
- Preheat oven to 300 degrees. Butter a 9×13-inch pan. Set aside.
- In a medium mixing bowl, using a hand mixer whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; mix until well blended. Set aside.
- In a small mixing bowl, combine hazelnuts, cranberries, sugar, cinnamon and cloves. Set aside.
- Cut phyllo dough in half to create a 9×13 inch rectangle. Cover with damp cloth.
- Layer 10 sheets on the bottom of the buttered 9×13-inch pan, brushing each layer with butter.
- Pour half cream cheese mixture over phyllo dough and sprinkle with 1 1/4 cups spice mixture.
- Place 7 sheets phyllo over spice mixture, brushing each layer with butter. Top with remaining cream cheese mixture.
- Place another 7 sheets of phyllo on top, brushing each layer with butter. Sprinkle remaining spice mixture over buttered top.
- Bake at 300°F for 45-60 minutes until golden brown and center is set.
- Cool, cut, and store in airtight container in the refrigerator until ready to serve/eat.
- Source: uscranberries
very good hot days .exelent for shavuot.and the nine day of av… will make it again please add rose water