Christmas Baklava is a festive twist on the classic Middle Eastern dessert, combining the rich, flaky layers of phyllo dough with spiced nuts and a hint of holiday flavors like cinnamon, nutmeg, and orange zest. The syrup, traditionally made with honey and sugar, can be flavored with a bit of cinnamon and vanilla to make it even more festive for the season.
Here’s how you can make a Christmas Baklava to add a special touch to your holiday celebrations:
Christmas Baklava Recipe
Ingredients:
For the Baklava:
- 1 lb phyllo dough (about 20 sheets), thawed if frozen
- 2 cups mixed nuts (walnuts, pistachios, almonds), chopped
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup granulated sugar
- 1/4 cup orange zest (from about 1 orange)
For the Syrup:
- 1 cup honey
- 1/2 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
Instructions:
1. Prepare the Nut Mixture:
- In a bowl, combine the chopped nuts (walnuts, pistachios, almonds) with cinnamon, nutmeg, sugar, and orange zest. Set aside.
2. Prepare the Phyllo Dough:
- Preheat the oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with a little of the melted butter.
- Lay the first sheet of phyllo dough into the dish, and brush it with more melted butter. Continue layering and buttering each sheet (about 10 sheets total) so you have a solid base layer.
3. Layer the Nut Filling:
- Once the first 10 sheets are layered, evenly spread about a third of the nut mixture over the phyllo dough.
- Continue layering another 8-10 sheets of phyllo dough, buttering each sheet as you go.
- Add another third of the nut mixture on top, and then layer another 8-10 sheets of phyllo dough, again buttering each sheet.
4. Finish Layering and Cut the Baklava:
- Once you’ve used up all the phyllo dough and nut mixture, finish with a final 8-10 sheets of phyllo dough, buttering each sheet.
- Before baking, use a sharp knife to cut the baklava into diamond or square shapes, cutting all the way through the layers.
5. Bake the Baklava:
- Bake the baklava in the preheated oven for 45-50 minutes, or until it is golden and crisp. Keep an eye on it to make sure it doesn’t burn.
6. Prepare the Syrup:
- While the baklava is baking, make the syrup. In a small saucepan, combine the honey, water, sugar, cinnamon stick, and lemon juice. Bring to a boil over medium heat, stirring to dissolve the sugar.
- Once it starts boiling, reduce the heat and let it simmer for 10-15 minutes until it thickens slightly. Remove from heat, stir in the vanilla extract, and let it cool.
7. Pour the Syrup Over the Baklava:
- Once the baklava is finished baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Be sure to cover all the layers so the syrup seeps in.
- Let the baklava cool completely at room temperature. The syrup will soak into the layers, making the baklava sticky and sweet.
8. Serve:
- Once cooled and the syrup has absorbed, you can cut the baklava into squares or diamonds along the lines you pre-cut.
- Serve at room temperature. Baklava can be stored in an airtight container at room temperature for up to a week, though it’s often best the next day when the flavors have melded together.
Tips:
- Nut variety: You can use a variety of nuts based on your preference. Pistachios are a traditional choice, but a mix of walnuts and almonds works beautifully as well.
- Make ahead: Baklava can be made a day ahead to allow the syrup to soak in and the flavors to deepen.
- Orange zest: The orange zest adds a festive touch and complements the cinnamon and nutmeg. If you want a slightly different flavor, you can substitute orange zest with lemon zest.
- Honey: The quality of honey can make a difference in flavor, so choose a good, flavorful honey for the syrup.
This Christmas Baklava is perfect for holiday gatherings or as a sweet gift. Its festive flavors and rich, syrupy sweetness will surely impress your guests and add an extra touch of warmth to your holiday table!
