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To make cranberry pistachio baklava, you need: - 1 package of phyllo dough (16 oz), thawed - 1 cup unsalted butter, melted - 1 cup pistachios, shelled and finely chopped - 1 cup dried cranberries, chopped - 1 teaspoon ground cinnamon - 1 cup granulated sugar - 1 cup water - 1/2 cup honey - 1 teaspoon vanilla extract - 1/4 teaspoon salt The key flavors in this baklava come from the cinnamon and vanilla. - Cinnamon adds warmth and depth. It blends beautifully with the nuts. - Vanilla extract gives a sweet aroma. It enhances the overall flavor. The mix of cranberries and pistachios provides a great balance of tartness and crunch. To make this baklava, you will need some basic kitchen tools: - A 9x13-inch baking dish - A sharp knife for cutting baklava - A mixing bowl to combine the filling - A pastry brush for applying melted butter - A saucepan for making syrup These tools will help you create a baklava that is not just tasty but also looks great on the plate. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter. This helps the baklava not stick. In a bowl, mix your chopped pistachios, cranberries, ground cinnamon, and a pinch of salt. Stir well to combine. Next, lay one sheet of phyllo dough in the greased dish. Brush it lightly with melted butter. Repeat this with four more sheets, stacking them on top. Each layer adds crispiness. Then, spread a thin layer of your nut and cranberry mix over the phyllo. Continue layering. Add five more sheets of phyllo, brushing each with melted butter. Follow this by adding more nut mixture. Keep alternating until you use all the filling. Finish with five buttered phyllo sheets on top. Carefully cut the baklava into diamond or square shapes using a sharp knife. This makes serving easy. Place the dish in the preheated oven and bake for 45 to 50 minutes. You want it to be golden brown and crisp. While your baklava bakes, it’s time to make the syrup. In a saucepan, combine sugar, water, honey, and vanilla extract. Bring this mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes. This creates a sweet syrup that will soak into the baklava. After the baklava is done baking, pour the cooled syrup over it right away. This allows the baklava to soak up the syrup and become deliciously sticky. Let the baklava cool at room temperature for at least 2 hours before you serve it. Enjoy! To get the right texture, use fresh phyllo dough. Thaw it slowly in the fridge overnight. Keep phyllo covered with a damp cloth while you work. This helps prevent it from drying out. Layering the dough is key. Brush each layer lightly with melted butter. This creates a crisp and flaky finish. Aim for at least twenty layers for the best results. One common mistake is not using enough butter. Each layer needs a light coat for that golden crisp. Another mistake is skipping the cutting step before baking. This helps the syrup soak in better. Also, do not rush the syrup. Let it cool before pouring it over the hot baklava. This makes a sticky, sweet layer that everyone loves. To enhance flavors, try adding spices. A pinch of nutmeg or cardamom can add warmth. You might also mix in a splash of orange blossom water for a floral note. For extra crunch, consider mixing in some walnuts with the pistachios. When garnishing, sprinkle extra chopped cranberries or pistachios on top for a pop of color. These small touches make a big difference in flavor and presentation. Pro Tips Use Fresh Ingredients: Ensure your pistachios and cranberries are fresh for the best flavor. Stale nuts can affect the overall taste of your baklava. Keep Phyllo Covered: Phyllo dough dries out quickly. Keep the unused sheets covered with a damp towel while you work to prevent them from becoming brittle. Let it Soak: Allow the baklava to soak in the syrup for several hours or overnight. This will enhance the flavor and give it a sticky texture. Experiment with Flavors: Feel free to add other nuts such as walnuts or almonds, or spices like nutmeg for a unique twist on traditional baklava. {{image_2}} You can change the nuts in baklava to suit your taste. If you want a twist, use walnuts or almonds instead of pistachios. Walnuts have a rich flavor and are easy to chop. Almonds add a nice crunch. You can also mix different nuts for a unique taste. Just remember to chop them finely for even layers. Cranberries bring a sweet and tart flavor. If you prefer other dried fruits, try apricots or figs. Chopped apricots add a bright touch, while figs give a deep sweetness. You can even use raisins for a classic flavor. Whatever you choose, chop the fruit to match the nut size for a balanced bite. To make your baklava special, think about adding spices or extracts. A pinch of nutmeg can warm the flavor. For a hint of citrus, add lemon zest to the nut mixture. You can also try almond or orange extract for a unique twist. Just a little goes a long way in adding depth. To keep your cranberry pistachio baklava fresh, place it in an airtight container. This helps to keep it from getting soggy. You can store it at room temperature for up to one week. If you live in a humid area, you may want to refrigerate it. Just remember to bring it back to room temperature before serving. You can freeze baklava if you want to keep it longer. First, let it cool completely after baking. Then, wrap it tightly in plastic wrap and aluminum foil. This will prevent freezer burn. It can last up to three months in the freezer. When you’re ready to enjoy it, simply thaw it in the fridge overnight. Reheating baklava is easy. Preheat your oven to 350°F (175°C). Place the baklava on a baking sheet. Heat it for about 10-15 minutes. This helps to restore its crispiness. You can also warm it in a microwave for 10-15 seconds, but this may make it a bit soft. Enjoy your baklava warm for the best taste! Yes, you can make baklava ahead of time. It tastes great after sitting for a day or two. Just store it in an airtight container. This will keep it fresh and tasty. You can also prepare the baklava and freeze it. Just thaw and bake when you are ready. If you cannot find phyllo dough, try using spring roll wrappers. They give a similar crisp texture. You can also use puff pastry, but it will have a different taste. Just keep in mind that the cooking time might change. Traditional baklava is not gluten-free. Phyllo dough contains wheat, which has gluten. If you need a gluten-free option, use gluten-free phyllo dough or another substitute. Check the labels to ensure they meet your needs. Baklava can last up to a week at room temperature. If you store it in the fridge, it may last up to two weeks. Make sure it stays in an airtight container to keep it fresh. If you freeze it, it can last for up to three months. Just thaw it in the fridge before serving. You learned about the best ingredients, step-by-step instructions, and handy tips for making baklava. Remember to choose strong flavors and avoid common mistakes for great results. You now know how to store, freeze, and reheat it. With the right variations, you can customize baklava to your taste. Enjoy crafting this delicious treat and sharing it with friends and family. Making baklava is a fun way to show your love for good food.

Cranberry Pistachio Baklava

A delicious and festive baklava filled with pistachios and cranberries, drizzled with a sweet syrup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Middle Eastern
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 package phyllo dough (16 oz), thawed
  • 1 cup unsalted butter, melted
  • 1 cup pistachios, shelled and finely chopped
  • 1 cup dried cranberries, chopped
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with some melted butter.
  • In a mixing bowl, combine the chopped pistachios, cranberries, ground cinnamon, and a pinch of salt. Stir until well mixed.
  • Lay one sheet of phyllo dough in the greased baking dish and brush it lightly with melted butter. Repeat this process with four more sheets, stacking them up.
  • Spread a thin layer of the nut and cranberry mixture over the phyllo.
  • Repeat the layering process with five more sheets of phyllo dough, brushing each with melted butter, followed by another layer of the nut mixture. Continue this alternating process until the filling is gone, finishing with a top layer of five sheets of phyllo, each brushed with butter.
  • Using a sharp knife, carefully cut the baklava into diamond or square shapes.
  • Bake in the preheated oven for 45-50 minutes or until golden brown and crisp.
  • While the baklava is baking, prepare the syrup by combining sugar, water, honey, and vanilla extract in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and let it cool slightly.
  • When the baklava is done baking, immediately pour the cooled syrup over it, allowing it to soak in and become sticky.
  • Allow the baklava to cool at room temperature for at least 2 hours before serving.

Notes

Serve the baklava on a decorative plate. Garnish with additional chopped pistachios and dried cranberries for a colorful touch.
Keyword baklava, cranberry, dessert, pistachio