Recipes and Cooking Pistachio-Cranberry Baklava 5.0 (1) Phyllo intimidating? Not even close. Purchased phyllo dough is simple to work with, but it dries out quickly when exposed to air. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2014 Print Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 35 mins Total Time: 80 mins Servings: 24 Yield: 24 to 48 pieces Jump to Nutrition Facts Ingredients 1 ½ cup pistachio nuts, finely chopped* 1 ½ cup dried cranberries 1 ⅓ cup sugar ½ teaspoon ground cardamom ¾ cup butter, melted ½ of a 16-ounce package (20 to 24 sheets) frozen phyllo dough (14x9-inch rectangles), thawed ¾ cup water 3 tablespoon honey 1 teaspoon vanilla Directions Preheat oven to 325°F. For filling, in a large bowl stir together pistachio nuts, dried cranberries, 1/3 cup of the sugar, and the cardamom; set aside. Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover phyllo dough with plastic wrap. Layer one-fourth (5 or 6) of the phyllo dough sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo dough sheets and filling twice more, brushing each sheet with melted butter. Layer the remaining phyllo dough sheets on top of the last layer of filling, brushing each sheet with melted butter. Drizzle with any remaining melted butter. Using a sharp knife, cut baklava into 24 to 48 diamond-, rectangle-, or square-shape pieces. Bake for 35 to 45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Pour the syrup evenly over the slightly cooled baklava; cool completely. Peanut Baklava Prepare Pistachio-Cranberry Baklava as directed, except substitute 3 cups finely chopped peanuts for the pistachio nuts and cranberries and substitute 1 teaspoon ground cinnamon for the cardamom. Increase sugar to 1 1/2 cups and use 1/2 cup of the sugar in Step 1. Continue as directed. For the syrup, add 2 inches stick cinnamon before boiling. Remove cinnamon before pouring syrup over baklava.Nutrition facts per serving: 243 calories, 5 g protein, 24 g carbohydrate, 15 g total fat (5 g sat. fat), 15 mg cholesterol, 2 g fiber, 16 g total sugar, 98 mg sodium To Store: Layer pieces between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or, label and freeze for up to 3 months. If frozen, thaw pieces at room temperature for 1 hour before serving.) Print Nutrition Facts (per serving) 200 Calories 10g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 200 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 131mg 6% Total Carbohydrate 27g 10% Total Sugars 19g Protein 2g Vitamin C 0.3mg 2% Calcium 13mg 1% Iron 0.7mg 4% Potassium 95mg 2% Folate, total 12.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.