Cranberry Pistachio Baklava

Delight in the unique twist of Cranberry Pistachio Baklava, a delectable dessert that combines the traditional flavors of Middle Eastern baklava with a festive touch of tart cranberries and rich pistachios for a delightful treat perfect for holidays and special occasions.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 24

Ingredients

1 lb phyllo dough

2 cups unsalted butter, melted

2 cups shelled pistachios, chopped

1 cup dried cranberries

1 cup granulated sugar

1 cup water

1/2 cup honey

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C).

2. Thaw phyllo dough according to package instructions and cover with a damp towel to prevent drying.

3. Brush a 9x13-inch baking dish with melted butter.

4. Layer 8 sheets of phyllo dough in the dish, brushing each layer with butter.

5. In a bowl, combine chopped pistachios, dried cranberries, cinnamon, and salt.

6. Spread a thin layer of the pistachio mixture over the phyllo.

7. Add 4 more sheets of phyllo, brushing each with butter.

8. Continue layering pistachio mixture and phyllo sheets, ending with a top layer of 8 sheets of phyllo brushed with butter.

9. Using a sharp knife, cut the baklava into squares or diamonds.

10. Bake for 50 minutes or until golden brown and crisp.

11. While baking, prepare the syrup by combining sugar, water, honey, and vanilla in a saucepan over medium heat.

12. Bring to a boil, then reduce heat and simmer for 10 minutes.

13. Pour hot syrup over baked baklava immediately after removing from oven.

14. Allow baklava to cool completely before serving.

Storage

Store baklava in an airtight container at room temperature for up to one week.

Reheating

Reheat in a 300°F oven for 5-7 minutes, or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.