Hazelnut Cranberry Baklava With Pear
Posted by: B2 Mon, 15 Mar 2004, at 11:11 a.m.
16 ounces cream cheese, softened
2 Anjou pears, peeled, cored and cubed
1/3 cup honey
1 tablespoon grated lemon peel
1 1/2 cups toasted, finely chopped hazelnuts
1 1/3 cups sweetened dried cranberries, chopped
3/4 cup sugar
1 tablespoon ground cinnamon
3/4 teaspoon ground cloves
8 ounces (1/2 package) phyllo pastry, defrosted
1/2 cup melted butter
Whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; beat
until blended. Set aside. Mix hazelnuts, cranberries, sugar, cinnamon and
cloves; set aside.
Preheat oven to 300°F. Cut phyllo in half to 13 x 9-inch rectangle; cover with
damp cloth. Layer 10 sheets on bottom of buttered 9 x 13 x 2-inch pan, brushing
each layer with butter.
Pour half cream cheese mixture over phyllo and sprinkle with 1 1/4 cups spice
mixture. Place 7 sheets phyllo over spice mixture; brushing each layer with
butter; repeat. Sprinkle remaining spice mixture over buttered top.
Bake 45 to 60 minutes until golden brown and center is set. Cool and
refrigerate. Makes 24 bars.
Serving Nutritional Analysis: Calories 250 (55% Calories from Fat), Protein 4g,
Carbohydrate 25g, Fiber 2g, Fat 16g, Sat. Fat 7g, Cholesterol 45mg, Sodium 150mg