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Cranberry & Pear Baklava

Cranberry & Pear Baklava

Move over traditional baklava! This dairy dish uses cranberries and pears to reinvent an old favorite.

  • Duration
  • Cook Time
  • Prep Time
  • 20 peicesServings


  • 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


1. Preheat oven to 300 degrees. Butter a 9x13-inch pan. Set aside.

2. 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.

3. In a small mixing bowl, combine hazelnuts, cranberries, sugar, cinnamon and cloves. Set aside.

4. Cut phyllo dough in half to create a 9x13 inch rectangle. Cover with damp cloth. 

5. Layer 10 sheets on the bottom of the buttered 9x13-inch pan, brushing each layer with butter.

6. Pour half cream cheese mixture over phyllo dough and sprinkle with 1 1/4 cups spice mixture. 

7. Place 7 sheets phyllo over spice mixture, brushing each layer with butter. Top with remaining cream cheese mixture. 

8. Place another 7 sheets of phyllo on top, brushing each layer with butter. Sprinkle remaining spice mixture over buttered top.

9. Bake at 300°F for 45-60 minutes until golden brown and center is set. 

10. Cool, cut, and store in airtight container in the refrigerator until ready to serve/eat.

Source: uscranberries

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