Christmas Baklava is a festive twist on the classic Middle Eastern dessert, bringing the warmth of cinnamon, cloves, and nutmeg, perfect for holiday celebrations. The layers of flaky phyllo dough, honey syrup, and crunchy nuts are made even more delicious with a hint of seasonal spices, making it ideal for a Christmas treat!
Here’s a simple and festive recipe for Christmas Baklava:
Christmas Baklava
Ingredients:
For the Baklava:
- 1 package phyllo dough (about 16 oz), thawed (keep it covered with a damp towel while working)
- 2 cups mixed nuts (walnuts, pistachios, and almonds work great)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar (optional, for a sweeter filling)
- 1 cup unsalted butter, melted
For the Honey Syrup:
- 1 cup honey
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, to balance the sweetness)
Directions:
1. Prepare the Filling:
- Chop the mixed nuts into small pieces, either by hand or using a food processor (but don’t grind them too fine; you want some texture).
- In a bowl, combine the chopped nuts with the ground cinnamon, nutmeg, cloves, and sugar (if using). Set aside.
2. Assemble the Baklava:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of melted butter.
- Place a sheet of phyllo dough in the dish and brush it lightly with melted butter. Repeat this process, layering and buttering the sheets, until you have about 8 sheets layered on the bottom.
- Evenly sprinkle a thin layer of the nut mixture over the phyllo dough.
- Add another 4-5 sheets of buttered phyllo on top of the nuts, then sprinkle another layer of the nut mixture.
- Continue layering and filling until you’ve used up the nuts, ending with about 8 layers of phyllo dough on top.
- Using a sharp knife, cut the assembled baklava into diamonds or squares (this will make it easier to cut after baking).
3. Bake:
- Place the baklava in the preheated oven and bake for 45-50 minutes, or until the phyllo is golden brown and crispy. Keep an eye on it towards the end to prevent overbaking.
4. Prepare the Honey Syrup:
- While the baklava bakes, make the honey syrup. In a saucepan, combine the honey, water, sugar, and cinnamon stick. Bring it to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, allowing the syrup to thicken slightly.
- Remove the syrup from heat and stir in the vanilla extract and lemon juice (if using). Let it cool slightly.
5. Finish the Baklava:
- Once the baklava is done baking, immediately pour the warm honey syrup evenly over the hot baklava. Let the syrup soak in, and allow the baklava to cool completely in the pan.
- Let it sit for at least 4 hours or overnight if possible. The baklava needs time to absorb the syrup and become perfectly crisp and sticky.
6. Serve:
- Once cooled, cut the baklava along the pre-made lines and serve! You’ll have a beautiful, crunchy, sweet treat with warm, spiced flavors perfect for Christmas.
Tips:
- For a festive touch: You can sprinkle some chopped dried cranberries or golden raisins between the layers of nuts for a holiday twist.
- Storage: Baklava keeps well in an airtight container at room temperature for up to 1 week. You can also freeze it for longer storage (just be sure to wrap it tightly).
- Make-ahead: Baklava actually gets better over time as the syrup has more time to soak into the layers, so it’s a great dessert to prepare in advance.
This Christmas Baklava is rich, flaky, and just the right amount of sweet, with those delicious seasonal spices. It makes a perfect holiday treat to share with family and friends, or as a special gift! Enjoy!