Chocolate Cranberry

 

Baklava Makes approximately 50 pieces

 

Ingredients

1-16 oz package phyllo dough, thawed

1 1/4 cups melted butter

1 pound finely chopped walnuts

2/3 cup dried cranberries or craisins

1-12 oz miniature semisweet chocolate chips

3/4 cup sugar

1 1/2 tsp ground cinnamon

1 tsp grated lemon peel

 

For the syrup: 

 3/4 cup orange juice

1/2 cup sugar

1/2 cup water

1/2 cup honey

2 tbsp lemon juice

 

Directions

In a large bowl combine the nuts, chocolate chips, sugar and cinnamon and lemon peels, set aside. 

with a clean pastry brush butter a 15 x 10 x 1'' baking pan. Layer six sheets of the phyllo dough in the pan, brushing each layer with butter. Sprinkle 1/3 of the nut mixture. Layer and brush four more sheets of dough with butter, top with remaining nut mixture. Then top with remaining phyllo dough sheets, brushing each layer with melted butter, draining any remaining butter on top. 

 

Use a sharp knife and trim the edges and cut baklava into 1 1/2 inch diamonds or squares. Bake in the 325° F oven for about 50- 60 minutes till golden brown. Meanwhile mix the syrup ingredients in a saucepan, bring to boil and stir occasionally. Reduce heat, and simmer for 20 minutes. Pour over warm baklava, then cool completely in pan on a wire rack.

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