Cranberry Pistachio Baklava Pockets

Filling

2 1/2 cups finely chopped toasted pistachios (625 mL)

2/3 cup finely chopped dried cranberries (150 mL)

2/3 cup sugar (150 mL)

2 tsp cinnamon (10 mL)

zest of 2 lemons (2)

zest of 2 oranges (2)

1/3 cup cashew butter (75 mL)

2 Tbsp lemon juice (30 mL)

Syrup

1/2 cup honey (125 mL)

1/2 cup sugar (125 mL)

2 Tbsp lemon juice (30 mL)

Pockets

1 package phyllo pastry (1)

1/2 cup canola oil for brushing (125 mL)

ground pistachios for dusting
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 1/2 cup (125 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 into quarters. Cover the stack of sheets with plastic and a damp towel to prevent the phyllo from drying out.
3. Remove two phyllo sheets and place on your work surface. Using a soft pastry brush, lightly brush the top sheet with canola oil. Place 1 Tbsp (15 mL) of the pistachio mixture at the bottom of the phyllo sheet, slightly to the left. Fold the sheet in thirds lengthwise. 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.
4. Place the filled triangle on the baking sheet. Brush with more canola, dust with ground pistachios.
5. Bake for 12 to 15 minutes. Serve warm with remaining syrup, if desired.
Tip: Don’t have pistachios on hand? Substitute for walnuts.

Photo credit: Jeffrey Chan Photography