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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.

Prep Time

Servings

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

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

In a small saucepan combine sugar, honey, and lemon juice. Cook on low for 5 minutes, stirring occasionally.
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

Preheat oven to 350°F (180°C). Line a rimmed baking pan with parchment.
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.
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.
Place the filled triangle on the baking sheet. Brush with more canola, dust with ground pistachios.
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

Ingredients

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

Did you know?

Canola is a common ingredient in cosmetics such as skin cream lotions, soaps, lipsticks and lip balms.

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Directions

Filling

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

In a small saucepan combine sugar, honey, and lemon juice. Cook on low for 5 minutes, stirring occasionally.
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

Preheat oven to 350°F (180°C). Line a rimmed baking pan with parchment.
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.
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.
Place the filled triangle on the baking sheet. Brush with more canola, dust with ground pistachios.
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

Nutritional Analysis

Calories

181

Total Fat

9.5 g

Saturated Fat

1 g

Cholesterol

0 mg

Sodium

71 mg

Carbohydrates

22 g

Fiber

1.4 g

Protein

3.7 g

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