Christmas Baklava Recipe for The Perfect Holiday

 

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, warm, and irresistibly nostalgic.

Infused with flavors like cinnamon, cloves, and a hint of orange zest, this baklava is 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

Prepare the Syrup First

1. In a saucepan, combine sugar, water, cinnamon stick, cloves, and orange peel.

2. Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Stir in honey and lemon juice, simmer 5 more minutes.

4. Remove from heat and cool completely. (Important: Cold syrup + hot baklava = crispy layers!)

Make the Nut Filling

1. In a bowl, combine chopped nuts, cinnamon, cloves, sugar, and orange zest.

2. Mix well and set aside.

Assemble the Baklava

1. Preheat oven to 175°C (350°F).

2. Brush a 9×13-inch (23×33 cm) baking dish with melted butter.

3. Layer 8 sheets of phyllo in the pan, brushing each with butter.

4. Sprinkle 1/4 of the nut mixture.

5. Add 4 more phyllo sheets (buttered), then another 1/4 of the nuts.

6. Repeat layers until the nuts are finished.

7. Top with final 8 layers of phyllo, buttering each one.

Cut and Bake

1. Using a sharp knife, cut into diamonds or squares.

2. Bake for 45–50 minutes, or until golden brown and crisp.

Add the Syrup

1. Immediately after baking, pour the cooled syrup evenly over the hot baklava.

2. Let it soak for at least 4–6 hours (overnight is best).

Serving Tips

• 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 at room temperature in an airtight container for up to 7 days.