Description
A recipe for Hazelnut Cranberry Baklava With Pear Filling

Ingredients

• 16 ounces cream cheese, softened
  
• 2 Anjou pears, peeled, cored and cubed
  
• 1/3 cup honey
  
• 2 eggs
  
• 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

Preparation
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.

Nutrition
Serving Nutritional Analysis: Calories 250 (55% Calories from Fat), Protein 4g, Carbohydrate 25g, Fiber 2g, Fat 16g, Sat. Fat 7g, Cholesterol 45mg, Sodium 150mg

Serves
Makes 24 bars.

Variations
no information available