Cranberry Baklava Recipes

Steps:

• Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.

Steps:

• TO MAKE SYRUP:.
• 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.
• Remove from heat and cool completely.
• BAKLAVA:
• Preheat oven to 350 degrees.
• In a bowl mix together nuts, sugar, and spices.
• Butter a 14x9 inch pan.
• Place sheets of phyllo in the pan, buttering each sheet evenly with butter.
• Once you have 10 sheets in place, spread 1/3 of the nut mixture over the top sheet.
• 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.
• Spread remaining phyllo sheets on top, buttering each sheet.
• Using a sharp knife, score the baklava into squares or diamonds.
• Bake for 25 minutes, reduce heat to 300°F and continue to bake for an additional 30 minutes or until golden brown.
• 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.