Pistachio Cranberry Baklava Bars (Printable Version)

Baklava-style bars blend pistachios, cranberries, phyllo, and honey syrup for a festive, layered pastry treat.

# What You'll Need:

→ Baklava Base

01 - 1 package phyllo dough, thawed
02 - 180 grams unsalted butter, melted

→ Nut Filling

03 - 200 grams shelled pistachios, roughly chopped
04 - 90 grams dried cranberries, roughly chopped
05 - 1 teaspoon ground cinnamon (optional)

→ Honey Syrup

06 - 120 millilitres honey
07 - 120 millilitres water
08 - 100 grams granulated sugar
09 - 1 teaspoon lemon juice
10 - 0.5 teaspoon vanilla extract or orange blossom water (optional)

# Steps To Follow:

01 - In a mixing bowl, combine chopped pistachios, chopped dried cranberries, and cinnamon if using. Set aside.
02 - Preheat oven to 175°C. Lightly grease a 23x33 cm rectangular baking dish.
03 - Place one phyllo sheet in the prepared dish, brush with melted butter. Repeat, layering and buttering 6–8 sheets. Evenly distribute half of the pistachio-cranberry filling over the phyllo. Layer another 5–6 sheets, brushing each with butter. Spread remaining filling on top, then finish with 6–8 final phyllo sheets, brushing each with melted butter.
04 - With a sharp knife, pre-cut the unbaked pastry into bars or diamonds to facilitate serving.
05 - Transfer dish to oven and bake for 35–40 minutes until crisp and golden brown.
06 - While pastry bakes, combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce to simmer for 7–10 minutes. Remove from heat and stir in vanilla extract or orange blossom water if desired.
07 - Once pastry is out of the oven, immediately pour hot syrup evenly over the entire surface. Let cool completely for the syrup to be absorbed before serving.

# Notes and Tips:

01 - Keep unused phyllo sheets covered with a damp cloth at all times to prevent drying.
02 - Using unsalted butter maintains balance with the sweetness of the honey syrup.
03 - Letting the pastry cool uncovered helps achieve a crisp finish.
04 - For a citrus note, add a teaspoon of finely grated orange zest to the filling mixture.

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