Cranberry Pistachio Baklava Pockets

Cranberry Pistachio Baklava Pockets

A fresh take on traditional baklava, these pockets will keep your fingers clean and ready to grab seconds from the plate. Recipe courtesy of The Messy Baker.

Makes
24
  • Ingredients

    Filling

    • 3/4 cup finely chopped toasted pistachios (175 mL)
    • 1/4 cup finely chopped dried cranberries (60 mL)
    • 1/4 cup sugar (60 mL)
    • 1 tsp cinnamon (5 mL)
    • zest of 1 lemon
    • zest of 1 orange
    • 2 Tbsp cashew butter (30 mL)
    • 1 Tbsp lemon juice (15 mL)

    Syrup

    • 1/4 cup honey (60 mL)
    • 1/4 cup sugar (60 mL)
    • 1 Tbsp lemon juice (15 mL)

    Pockets

    • 1 package phyllo pastry
    • canola for brushing
    • ground pistachios for dusting
  • Directions

    Filling

    1. In a medium bowl, toss the pistachios, cranberries, sugar, cinnamon, lemon zest and orange zest together. Stir in the cashew butter and lemon juice.

    Syrup

    1. In a small saucepan combine sugar, honey, and lemon juice. Cook on low for 5 minutes, stirring occasionally.
    2. Stir ¼ cup (60 mL) of the honey syrup into the pistachio mixture. Reserve the remaining syrup for drizzling or dipping, if desired.

    Pockets

    1. Preheat oven to 350°F (180°C). Line a rimmed baking pan with parchment.
    2. To assemble the pockets, cut the phyllo sheets in half. Cover the stack of sheets with plastic and a damp towel to prevent the phyllo from drying out.
    3. Remove one phyllo sheet and place on your work surface. Using a soft pastry brush, lightly brush the sheet with canola oil. Fold the sheet in thirds lengthwise.
    4. Place 1 Tbsp (15 mL) of the pistachio mixture at the bottom of the phyllo sheet, slightly to the left. Lift the bottom right corner over the filling to align with the left edge. This forms a triangle. Maintaining the triangle shape, continue rolling the phyllo up the strip.
    5. Place the filled triangle on the baking sheet. Brush with more canola, dust with ground pistachios.
    6. Bake for 12 to 15 minutes. Rewarm before serving, about 5 minutes. Serve with remaining warm syrup, if desired.

    Note: Leftover phyllo will keep in your refrigerator for up to two weeks if wrapped tightly in plastic and sealed in an airtight bag.

    Photo credit: Jeffrey Chan Photography

Nutritional Analysis

Serving Size
1 pocket
Servings
24
Calories
114
Total Fat
3.7 g
Saturated Fat
0.4 g
Cholesterol
0 mg
Sodium
54 mg
Carbohydrates
19.6 g
Fiber
1.3 g
Sugars
9.2 g
Protein
3.1 g
Potassium
64 mg