Christmas Baklava
Bring the magic of the holidays to your dessert table with this Christmas Baklava — a festive twist on the classic Middle Eastern treat! Layers of buttery phyllo dough, crunchy spiced nuts, and sweet cinnamon-honey syrup come together in a dessert that’s crispy, sticky, and irresistibly nostalgic. Perfect for Christmas gatherings, edible gifts, or cozy winter nights with hot tea.
Ingredients
For the Nut Filling
- 2 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon orange zest
- 2 tablespoons sugar
For the Layers
- 1 package phyllo dough (16 oz), thawed
- 1 cup (225g) unsalted butter, melted
For the Christmas Syrup
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
- 1 cinnamon stick
- 2–3 whole cloves
- 1 strip of orange peel
- 1 teaspoon lemon juice
Instructions
1. Prepare the Syrup
In a saucepan, combine sugar, water, cinnamon stick, cloves, and orange peel. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in honey and lemon juice and simmer for 5 more minutes. Remove from heat and let it cool completely.
Pro Tip: Always pour cold syrup over hot baklava to keep the layers crisp!
2. Make the Nut Filling
In a bowl, mix together the chopped nuts, cinnamon, cloves, orange zest, and sugar. Set aside.
3. Assemble the Baklava
Preheat the oven to 350°F (175°C). Brush a 9×13-inch (23×33 cm) baking dish with melted butter. Layer 8 sheets of phyllo in the pan, brushing each with butter. Sprinkle ¼ of the nut mixture over the top.
Repeat the process with 4 buttered phyllo sheets followed by another layer of nuts, until all nuts are used. Finish with 8 buttered phyllo sheets on top.
4. Cut and Bake
Using a sharp knife, cut the layered baklava into diamonds or squares. Bake for 45–50 minutes, or until golden brown and crisp.
5. Add the Syrup
As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry. Let it soak for at least 4–6 hours (overnight is best).
6. Serve & Store
Garnish with crushed pistachios or edible gold flakes for a festive touch. Serve warm or at room temperature with coffee, tea, or mulled wine.
Store in an airtight container at room temperature for up to 7 days.
Pro Tips
- Use a damp towel to keep phyllo sheets from drying out while assembling.
- For extra holiday flair, add a teaspoon of orange blossom water or vanilla to the syrup.
- Allow the baklava to rest overnight for the best flavor and texture.
