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Breakfast/Brunch|Dessert & Baking

Cranberry & Pear Baklava



Ingredients for Cranberry & Pear Baklava

  • 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 1/2 cups toasted and finely chopped walnuts
  • 1 1/3 cups (6 oz.) sweetened, dried cranberries
  • 3/4 cup sugar
  • 1 tablespoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 8 oz. (1/2 package) phyllo dough, thawed
  • 1/2 cup butter, melted



  • 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.
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