Cranberry Baklava Recipes

CRANBERRY RUGELACH

Steps:

• In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Combine flour and salt; gradually add to creamed mixture and mix well. , Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into 8 portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap and refrigerate at least 1 hour., In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll 1 portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into 8 wedges. , Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends to form a crescent shape. Brush with egg; sprinkle with additional sugar. , Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool.

CRANBERRY BAKLAVA

Steps:

• Grease a 13-in. x 9-in. x 2-in. baking dish. Trim phyllo dough to fit pan. Layer six sheets of phyllo dough in dish, brushing each with butter. In a bowl, combine the cranberries, walnuts, sugar and cinnamon. Sprinkle 1-1/4 cups over top layer of phyllo. Layer and brush six sheets of dough with butter. Top with 1-1/4 cups cranberry mixture. Layer and brush six more sheets of dough with butter; top with remaining cranberry mixture. Top with the remaining dough, brushing each sheet with butter. Using a sharp knife, cut halfway through layers to make 24 pieces. Bake at 325 degrees F for 60-70 minutes or until golden brown.
• In a small saucepan, heat the honey over low heat just until warm and thin. Pour over warm baklava. Cool on a wire rack for 1 hour.

CRANBERRY BAKLAVA

Steps:

• Grease a 13-in. x 9-in. x 2-in. baking dish. Trim phyllo dough to fit pan. Layer six sheets of phyllo dough in dish, brushing each with butter. In a bowl, combine the cranberries, walnuts, sugar and cinnamon. Sprinkle 1-1/4 cups over top layer of phyllo. Layer and brush six sheets of dough with butter. Top with 1-1/4 cups cranberry mixture. Layer and brush six more sheets of dough with butter; top with remaining cranberry mixture. Top with the remaining dough, brushing each sheet with butter. Using a sharp knife, cut halfway through layers to make 24 pieces. Bake at 325 degrees F for 60-70 minutes or until golden brown.
• In a small saucepan, heat the honey over low heat just until warm and thin. Pour over warm baklava. Cool on a wire rack for 1 hour.

CRANBERRY BAKLAVA

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.