Best 4 Cranberry Baklava Recipes

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CRANBERRY RUGELACH



Cranberry Rugelach image

These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! -Jean Doxon, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2-3/4 cups all-purpose flour
1 teaspoon salt
FILLING:
3/4 cup sugar
2/3 cup dried cranberries, finely chopped
1/2 cup finely chopped walnuts, toasted
1/3 cup butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, lightly beaten
Additional sugar

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.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 80mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY BAKLAVA



Cranberry Baklava image

Living in the heart of cranberry country, I plan many meals around that crimson-colored fruit. This is my spin on a great Greek favorite.

Provided by Allrecipes Member

Time 1h25m

Yield 24

Number Of Ingredients 7

1 (16 ounce) package frozen phyllo dough, thawed
1 cup butter (no substitutes), melted
1 ½ cups fresh or frozen cranberries, finely chopped
1 cup finely chopped walnuts
1 cup sugar
1 teaspoon ground cinnamon
1 ½ cups honey

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.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 37.1 g, Cholesterol 20.3 mg, Fat 12 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 145.7 mg, Sugar 26.1 g

CRANBERRY BAKLAVA



Cranberry Baklava image

Living in the heart of cranberry country, I plan many meals around that crimson-colored fruit. This is my spin on a great Greek favorite.

Provided by Allrecipes Member

Time 1h25m

Yield 24

Number Of Ingredients 7

1 (16 ounce) package frozen phyllo dough, thawed
1 cup butter (no substitutes), melted
1 ½ cups fresh or frozen cranberries, finely chopped
1 cup finely chopped walnuts
1 cup sugar
1 teaspoon ground cinnamon
1 ½ cups honey

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.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 37.1 g, Cholesterol 20.3 mg, Fat 12 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.4 g, Sodium 145.7 mg, Sugar 26.1 g

CRANBERRY BAKLAVA



Cranberry Baklava image

I love cranberries, and I love finding new ways to enjoy their tart, crisp flavor. From the Cape Cod Cranberry Growers' Association comes this elegant twist on traditional baklava, a dish I have not tried yet but absolutely will when I have a little time on my hands. NOTES: Prep time does not include prep and cooling time for the syrup (which can be made a day ahead), or resting time for the prepared baklava. Serving size is approximate. You may want to cut this into more or fewer pieces, depending on your preference; it is a rich dish. :)

Provided by Lynne M

Categories     Dessert

Time 1h30m

Yield 36 pieces, 36 serving(s)

Number Of Ingredients 14

1 lb phyllo pastry sheet
1 1/2-2 cups unsalted butter, melted
4 cups walnuts, chopped
1 cup almonds, chopped
1 tablespoon sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup sugar
1 cup honey
2 cups water
1 cup frozen cranberry juice concentrate
1 1/2 tablespoons fresh lemon juice
1 cinnamon stick
1 slice orange peel

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.

Nutrition Facts : Calories 281.6, Fat 18.9, SaturatedFat 6, Cholesterol 20.3, Sodium 76.2, Carbohydrate 27.1, Fiber 1.7, Sugar 17.6, Protein 3.8

Tips:

  • Use fresh cranberries: Fresh cranberries have a brighter, tarter flavor than dried cranberries, and they hold their shape better when baked.
  • Don't overcook the syrup: The syrup should be thick and slightly sticky, but not too thick or hard.
  • Let the baklava cool completely before cutting it: This will help prevent the baklava from falling apart.
  • Store the baklava in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

Conclusion:

Cranberry baklava is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its sweet, tart, and nutty flavors, cranberry baklava is sure to be a hit with everyone who tries it.

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