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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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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. Ingredients:
20 sheets phyllo dough, (14 inch x 9 inch) |
1 cup butter, melted |
1-1/2 cups fresh or frozen cranberries, finely chopped |
3 cups finely chopped walnuts |
1 cup sugar |
1 teaspoon ground cinnamon |
1-1/2 cups honey |
Directions:
1. Grease a 13-in. x 9-in. baking dish. Layer six sheets of phyllo dough in dish, brushing each with butter.
2. 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 remaining sheets of dough, brushing each sheet with butter.
3. Using a sharp knife, cut halfway through layers to make 24 pieces. Bake at 325° for 60-70 minutes or until golden brown.
4. 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. Yield: 24 servings.
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