CRANBERRY & MAPLE
Makes about 25 baklavas
1 cup Walnuts, chopped
1 cup Almonds, chopped
1 cup Pecans, chopped
½ cup Brown sugar
1 tbsp. Ground cinnamon
1 cup NUTRA-FRUIT Dried Cranberries, chopped
2 cups Maple syrup
1 cup NUTRA-FRUIT Pure Sugar-Free Cranberry Juice
1 box Filo pastry
1½ cup Semi-salted butter, melted
212 ml NUTRA-FRUIT Cranberry Maple Port
For a vegan version: replace the butter with coconut oil
Vegan alternative at the bottom of the recipe!
Preheat the oven to 325 F. Mix all the ingredients together for the filling.
In a 9”x13” oven-safe dish, grease the bottom with butter using a silicone brush and place half of the pastry sheets, one at a time, brushing each sheet with butter. Add the filling and press lightly. Cover with the rest of the filo sheets.
Before putting in the oven, cut the baklava into 4 equal strips length-wise and 6 diagonal on the short side to form diamond shapes. Bake for 45 minutes or until golden.
In a saucepan, boil the pure cranberry juice and the maple syrup, then leave at medium heat for 10 minutes. Once the baklavas are baked, pour some warm maple syrup on top, as soon as you take them out of the oven. Let sit for 30 minutes at room temperature, then put in the fridge for 12 hours before serving.
Garnish each baklava with a spoonful of cranberry maple port.