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1 package (16 ounces) frozen phyllo dough, thawed
1 cup butter (no substitutes), melted
1-1/2 cups fresh or frozen cranberries, finely chopped
1 cup finely chopped walnuts
1 cup sugar
1 teaspoon ground cinnamon
1-1/2 cups honey
Grease a 13 x 9-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° 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.
1 cup butter (no substitutes), melted
1-1/2 cups fresh or frozen cranberries, finely chopped
1 cup finely chopped walnuts
1 cup sugar
1 teaspoon ground cinnamon
1-1/2 cups honey
Grease a 13 x 9-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° 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.
