Yield: 24 bars
16 oz. cream cheese, softened
2 Anjou pears, peeled, cored, cubed
1⁄3 cup honey
1 Tbsp. lemon peel, grated
1 1⁄2 cups hazelnuts, toasted, finely chopped
1 1⁄3 cups cranberries, sweetened dried, chopped (6 oz)
3⁄4 cup sugar
1 Tbsp. cinnamon, ground
3⁄4 tsp. cloves, ground
8 oz. phyllo pastry, defrosted (1⁄2 package)
1⁄2 cup butter, melted
- Whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; beat until blended. Set aside. Mix hazel-nuts, cranberries, sugar, cinnamon and cloves; set aside.
- Preheat oven to 300°F. Cut phyllo in half to 13x9-inch rectangle; cover with damp cloth. Layer 10 sheets on bottom of buttered 13x9x2-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 at 300°F for 45 to 60 minutes until golden brown and center is set. Cool and refrigerate.
Recipe and photo submitted by the Cranberry Marketing Committee