Print

Christmas Baklava

Print Recipe

A festive dessert featuring layered phyllo dough, spiced nut filling, and a sweet honey syrup, perfect for holiday gatherings.

Ingredients

Scale
  • 1 package (16 oz) phyllo dough, thawed
  • 2 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup unsalted butter, melted
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup honey
  • 1 cinnamon stick
  • 3 cloves
  • Peel of 1 orange

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the chopped nuts, dried cranberries, sugar, cinnamon, and cloves.
  3. Brush a 9×13-inch baking dish with melted butter.
  4. Layer 8 sheets of phyllo dough in the dish, brushing each layer with butter.
  5. Spread a thin layer of the nut mixture over the dough.
  6. Top with 4 sheets of phyllo, brushing each with butter, and repeat the layering process until the nuts are used up.
  7. Finish with 8 sheets of phyllo, brushing butter between each layer.
  8. Cut the baklava into diamonds or squares with a sharp knife.
  9. Bake for 40-50 minutes, or until golden and crisp.
  10. While the baklava bakes, make the syrup by simmering water, sugar, honey, cinnamon stick, cloves, and orange peel in a saucepan until slightly thickened, about 10 minutes.
  11. Remove from heat and let cool.
  12. Pour the cooled syrup evenly over the hot baklava and let it soak for at least 4 hours or overnight.
  13. Garnish with extra nuts or a sprinkle of powdered sugar before serving.

Notes

Baklava stores well at room temperature in an airtight container for up to one week. For longer storage, freeze wrapped pieces for up to three months.

Nutrition

Keywords: baklava, Christmas dessert, holiday baking, phyllo pastry

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