Spiced Cranberry-Nut Baklava
on Apr 05, 2021, Updated Jul 15, 2024
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Just when you thought dessert couldn’t get any better, I bring to you Orange and Nut Baklava. It is crisp, flaky, and filled with a delicious orange, cranberry, and nut mixture.
Orange and Nut Baklava is made with paper thin phyllo dough layers. It boasts the delightful addition of orange zest, dried cranberries, walnuts, and pecans. Baklava might seem intimidating because there are a several steps involved, but it is actually simple to make at home and so delicious. This recipe is from my sister-in-law Beth, and it’s amazing!
Baklava is a pastry that originates from Turkey. It is made up with layers of phyllo dough that is brushed with butter and filled with a mixture made up of orange peel, dried cranberries, and nuts. Then a sugary syrup in poured over the top. Mouth watering right?! You may also want to try my Chocolate and Pecan Baklava Recipe.
Table of Contents
Why You’ll Love This Recipe
- Baklava is a great dessert to have up your sleeve because it is something unique that most people don’t eat very often and it is so, so good!
- Everyone will marvel at your culinary skills.
- It is a great make-ahead dessert because the flavors are even better the next day.
Recipe Ingredients
- Butter – Unsalted
- Phyllo dough – Frozen
- Sugar – Granulated
- Honey
- Orange – You will need the peel and zest
- Spices – Cinnamon, allspice, cloves
- Walnuts
- Pecans
- Cranberries – Dried
See the recipe card below for full information on ingredients and quantities
How to Make Spiced Cranberry-Nut Baklava
Step 1. Boil syrup ingredients for 5 minutes, then cool.
Step 2. Combine filling ingredients.
Step 3. Layer buttered phyllo sheets, add filling, and top with more phyllo.
Step 4. Cut, bake at 350°F for 25 minutes, pour cooled syrup over hot baklava, and cool.
Recipe FAQs
Phyllo dough is frozen so you will want to remove it from the freezer and let it thaw in the fridge for 24 hours prior to making the Baklava.
Baklava traditionally is made with pistachios but any variation would be good. The most common nuts used in Baklava are pistachios, walnuts, pecans, or hazelnuts.
Baklava can be stored in an airtight container at room temperature or in the fridge for about 2 weeks. Storing it at room temperature helps to preserve the crispiness.
Already baked Baklava can also be stored in the freezer for up to 3 months.
Phyllo dough can be found in most grocery stores in the frozen section near the pie crusts.
Expert Tips
- Boil the syrup for exactly 5 minutes and allow it to cool completely before pouring it over the hot baklava to ensure it absorbs evenly and doesn’t make the phyllo soggy.
- Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
- Clarify the butter by skimming off the milky solids after melting to prevent them from burning and ensure a clear, golden finish on the phyllo layers.
- Make sure to cut the baklava into pieces before baking to help it bake evenly and absorb the syrup thoroughly.
How to Serve and Store Spiced Cranberry-Nut Baklava
This is traditionally served around Christmas time and goes great after a meal of oven roasted turkey breast, mashed potatoes, and stuffing. If you have extra cranberries, try my cranberry orange bread or white chocolate and craisin granola bars.
Baklava can be stored in an airtight container at room temperature or in the fridge for about 2 weeks. Storing it at room temperature helps to preserve the crispiness. Already baked Baklava can also be stored in the freezer for up to 3 months.
More Dessert Recipes to Consider
Dessert Recipes
Strawberry Milkshakes
Dessert Recipes
Banana Split
No Bake Desserts
Berries and Cream
Cakes
Blueberry Boy Bait
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Spiced Cranberry-Nut Baklava
Ingredients
For the Syrup:
- 1 cup sugar
- ½ cup water
- 1 tablespoon honey
- 3 strips orange peel each about 4×1 inch
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
For the Filling :
- ½ cup walnuts toasted and chopped fine
- 1 cup pecans toasted and chopped fine
- ⅔ cup finely chopped dried cranberries
- ¼ cup sugar
- 1 ½ teaspoon orange zest
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
For the Phyllo Layer:
- 1 cup unsalted butter
- 24 sheets frozen phyllo dough thawed in the refrigerator overnight
Instructions
- Combine all syrup ingredients in a medium saucepan.
- Bring to a boil over medium heat.
- Boil for 5 minutes
- Remove from heat and allow to cool
- Melt butter in the microwave or on the stove.
- Once melted skim any milky substance off the top.
- Pour clear portion of butter into a separate container.
- Discard remaining milky substance at the bottom.
- Heat oven to 350 degrees F.
- Place all of the ingredients for the filling in a medium bowl and stir to combine.
- Unroll phyllo onto cutting board.
- Cut dough to fit in 13×9 inch pan.
- Cover phyllo with large dry towel.
- Brush bottom of 13×9 inch pan with melted butter.
- Lay 1 sheet of phyllo dough in pan.
- Brush phyllo with butter.
- Repeat with 11 more sheets of phyllo.
- Evenly sprinkle filling onto phyllo.
- Top with remaining phyllo brushing butter in between each layer as before.
- Cut baklava into squares or diamonds, cutting all the way to the bottom ( about 1 ½ inch pieces).
- Bake 25 minutes until golden brown.
- Place the pan on wire rack.
- Immediately pour cooled syrup over baklava, distributing it evenly all over the top.
- Cool completely before serving.
Notes
- This stuff is so good and it lasts well! It can keep about 2 weeks at room temperature.
- Boil the syrup for exactly 5 minutes and allow it to cool completely before pouring it over the hot baklava to ensure it absorbs evenly and doesn’t make the phyllo soggy.
- Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
- Clarify the butter by skimming off the milky solids after melting to prevent them from burning and ensure a clear, golden finish on the phyllo layers.
- Brush each layer of phyllo generously with butter and make sure to cut the baklava into pieces before baking to help it bake evenly and absorb the syrup thoroughly.
I’ve made this twice now. Great basic recipe as is or to adapt to your individual taste.