Cranberry & Pear Baklava
Ingredients
- 16 oz. cream cheese, softened
- 2 Anjou pears, peeled, cored and cubed
- 1/3 cup honey
- 2 eggs
- 1 tablespoon lemon zest (grated lemon peel)
- 1 ½ cups toasted and finely chopped walnuts
- 1 1/3 cups (6 oz.) sweetened, dried cranberries
- ¾ cup sugar
- 1 tablespoons ground cinnamon
- ¾ teaspoon ground cloves
- 8 oz. (1/2 package) phyllo dough, thawed
- ½ cup butter, melted
Directions
- Preheat oven to 300 degrees. Butter a 9x13-inch pan. Set aside.
- In a medium mixing bowl using a hand mixer whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; mix until well blended. Set aside.
- In a small mixing bowl combine hazelnuts, cranberries, sugar, cinnamon and cloves. Set aside.
- Cut phyllo dough in half to create a 9x13-inch rectangle; cover with damp cloth. Layer 10 sheets on the bottom of the buttered 9x13-inch pan, brushing each layer with butter.
- Pour half cream cheese mixture over phyllo dough and sprinkle with 1 1/4 cups spice mixture. Place 7 sheets phyllo over spice mixture; brushing each layer with butter. Top with remaining cream cheese mixture. Place another 7 sheets of phyllo on top, brushing each layer with butter. Sprinkle remaining spice mixture over buttered top.
- Bake at 300°F for 45 to 60 minutes until golden brown and center is set. Cool, cut, and in airtight container in the refrigerator until ready to serve/eat.
Yields: 20 pieces of baklava
