Cranberry Pistachio Baklava

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 24
★★★★★
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If you’re looking to indulge in a treat that’s as beautiful as it is delicious, this Cranberry Pistachio Baklava is your ticket to dessert heaven. It's a delightful twist on the classic baklava, with vibrant cranberries and crunchy pistachios adding a festive touch.

Ingredients for Cranberry Pistachio Baklava

The foundation of this dessert is phyllo dough, which provides the delicate, flaky layers. Unsalted butter is crucial for brushing between the layers, ensuring they bake up golden and crisp. The pistachios add a rich, nutty flavor and beautiful green color, while dried cranberries introduce a tart and chewy contrast. The syrup, made from sugar, water, and honey, is infused with vanilla extract for depth and ground cinnamon for warmth. A pinch of salt in the filling enhances all the flavors.

Tips & Tricks

  • Work quickly with the phyllo to prevent it from drying out.
  • Use a sharp knife to make clean cuts in the baklava.
  • Pour the syrup over the baklava while it's hot to ensure even absorption.

Serving Suggestions

This baklava pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it with a spiced tea or a glass of dessert wine that complements its sweet and nutty flavors.

Frequently Asked Questions

Can I make this recipe in advance?
Yes, baklava can be made a day ahead and stored at room temperature. It often tastes even better the next day.
What if I don't have pistachios?
You can substitute with walnuts or almonds, though the flavor will be slightly different.
Is it necessary to use unsalted butter?
Using unsalted butter allows you to control the salt content, ensuring the perfect balance of flavors.

Cranberry Pistachio Baklava Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Then, prepare your phyllo dough by thawing it according to the package instructions. It's key to keep the dough covered with a damp towel to prevent it from drying out while you work.

Brush a 9x13-inch baking dish with some of the melted butter. Layer 8 sheets of phyllo dough in the dish, brushing each one generously with butter. This layering is what creates that irresistible flakiness.

In a bowl, mix together the chopped pistachios, dried cranberries, cinnamon, and salt. Spread a thin layer of this mixture over the buttered phyllo. Continue layering by adding 4 more sheets of phyllo, brushing each with butter, and then another layer of the nut mixture. Repeat this process, finishing with a top layer of 8 sheets of phyllo, each brushed with butter.

Using a sharp knife, carefully cut the baklava into squares or diamonds before baking. This makes serving easier later on. Bake it for about 50 minutes, or until the top is golden brown and crisp.

While your baklava is baking, prepare the syrup. Combine the sugar, water, honey, and vanilla in a saucepan over medium heat. Bring the mixture to a boil, then reduce it to a simmer for 10 minutes. Pour this hot syrup over the baklava as soon as it comes out of the oven. Allow it to cool completely before you dig in.

Why You'll Love This Recipe

  • Perfect balance of sweet and tart with cranberries and honey.
  • The satisfying crunch of pistachios gives it a unique texture.
  • Easy to make with store-bought phyllo dough.
  • Ideal for holiday gatherings or a special treat.

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

Step-by-step 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.

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