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Cranberry & Pear Baklava


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Cranberry & Pear Baklava


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Cranberry & Pear Baklava


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min


20 peices


  • 16 ounce 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 cup toasted and finely chopped walnuts
  • 1 1/3 cups sweetened dried cranberries (6-ounces)
  • ¾ cup sugar
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon ground cloves
  • 8 ounce phyllo dough, thawed (1/2 package)
  • ½ cup butter, melted


  1. Preheat oven to 300 degrees. Butter a 9×13-inch pan. Set aside.
  2. 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.
  3. In a small mixing bowl combine hazelnuts, cranberries, sugar, cinnamon and cloves. Set aside.
  4. Cut phyllo dough in half to create a 9×13-inch rectangle; cover with damp cloth. Layer 10 sheets on the bottom of the buttered 9×13-inch pan, brushing each layer with butter.
  5. 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.
  6. 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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One Response to Cranberry & Pear Baklava

  1. very good hot days .exelent for shavuot.and the nine day of av… will make it again please add rose water

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