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Christmas Baklava

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This festive Christmas baklava is a twist on the traditional dessert, combining layers of flaky phyllo dough, a spiced nut mixture, and a luscious honey syrup infused with holiday flavors like cinnamon, orange, and cloves. Perfect for celebrating the season, this treat is a show-stopping addition to any holiday table.

Ingredients

Scale

For the baklava:

  • 1 package (16 oz / 450 g) phyllo dough, thawed
  • 2 cups (200 g) mixed nuts (walnuts, pistachios, and almonds), finely chopped
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup (225 g) unsalted butter, melted

For the honey syrup:

  • 1 cup (240 ml) water
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (180 ml) honey
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 orange peel (zest, removed in large strips)
  • 1 teaspoon vanilla extract

For garnish:

  • Chopped pistachios or walnuts
  • Edible gold leaf (optional, for a festive touch)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking dish with butter.
  2. Prepare the nut mixture:
    • In a bowl, mix the chopped nuts, sugar, cinnamon, and cloves. Set aside.
  3. Layer the phyllo dough:
    • Place one sheet of phyllo dough in the baking dish, brushing it with melted butter. Repeat with 6–8 more sheets, brushing each layer with butter.
    • Sprinkle a thin layer of the nut mixture over the phyllo. Add 4 more layers of phyllo dough, buttering each sheet, then another layer of nuts. Repeat the process until all the nuts are used, finishing with 6–8 layers of buttered phyllo dough on top.
  4. Cut the baklava:
    • Using a sharp knife, cut the baklava into diamonds or squares.
  5. Bake the baklava:
    • Bake in the preheated oven for 40–50 minutes, or until the phyllo is golden brown and crisp.
  6. Make the syrup:
    • While the baklava is baking, combine the water, sugar, honey, cinnamon stick, cloves, and orange peel in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat, stir in the vanilla extract, and let the syrup cool slightly.
  7. Combine the baklava and syrup:
    • Once the baklava is out of the oven, immediately pour the warm syrup evenly over the top. Make sure the syrup soaks into all the cuts. Let the baklava sit at room temperature for at least 4 hours (preferably overnight) to absorb the syrup fully.
  8. Garnish and serve:
    • Sprinkle with chopped pistachios and, if desired, edible gold leaf for a festive touch. Serve at room temperature.

Notes

  • Use fresh phyllo dough for best results; stale dough can tear easily. Keep phyllo covered with a damp cloth while assembling to prevent drying out.
  • Baklava can be stored at room temperature in an airtight container for up to 1 week.
  • For added holiday flavor, drizzle with spiced orange syrup before serving.

Find it online: https://ukfinda.com/christmas-baklava/