Description
Festive Christmas Baklava rolls layers of Mediterranean magic into a holiday dessert that dazzles with nutty richness and sweet syrup. Crisp phyllo pastry and warm spices create a memorable treat sure to delight guests at winter gatherings.
Ingredients
Scale
Main Ingredients:
- 1 package (16 ounces / 450 grams) phyllo dough, thawed
- 2 cups (200 grams) mixed nuts (walnuts, pistachios, and almonds), finely chopped
- 1 cup (225 grams) unsalted butter, melted
Spices and Sweeteners:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Syrup Ingredients:
- 1 cup (240 milliliters) water
- 1 cup (200 grams) granulated sugar
- ¾ cup (180 milliliters) honey
- 1 cinnamon stick
- 3 whole cloves
- 1 orange peel (zest, removed in large strips)
- 1 teaspoon vanilla extract
Garnish:
- Chopped pistachios or walnuts
- Edible gold leaf (optional, for a festive touch)
Instructions
- Prepare the baking setup by warming the oven to 175C (350F) and generously coating a 9×13-inch baking dish with melted butter.
- Create a fragrant nut mixture by combining chopped nuts with sugar, ground cinnamon, and delicate clove spices in a mixing bowl.
- Carefully layer phyllo sheets into the prepared dish, meticulously brushing each delicate sheet with melted butter to ensure a crisp, golden texture.
- Distribute the spiced nut mixture between phyllo layers, alternating between buttered sheets and nutty sprinklings until all ingredients are incorporated.
- Using a sharp knife, carefully score the layered pastry into elegant diamond or square shapes, ensuring clean, precise cuts that will help syrup penetration.
- Transfer the prepared baklava to the preheated oven, baking for 40-50 minutes until the phyllo transforms into a beautifully golden and crisp masterpiece.
- While the pastry bakes, craft a luxurious syrup by simmering water, sugar, honey, cinnamon stick, cloves, and orange peel in a saucepan, allowing the flavors to meld and intensify.
- Remove the syrup from heat, introduce vanilla extract, and allow it to cool slightly while maintaining its warm, aromatic essence.
- Immediately after removing the baklava from the oven, generously pour the warm syrup over the entire surface, ensuring it seeps into every carefully cut crevice.
- Allow the baklava to rest at room temperature for a minimum of 4 hours, preferably overnight, enabling complete syrup absorption and flavor development.
- Garnish with finely chopped pistachios and optional edible gold leaf for a festive, luxurious presentation before serving at room temperature.
Notes
- Use unsalted butter for a more controlled and cleaner flavor profile, ensuring the pastry doesn’t become too greasy.
- Allow phyllo dough to come to room temperature before working with it to prevent cracking and ensure smooth layering.
- Chop nuts finely and uniformly to create a consistent texture and even distribution throughout the baklava.
- When cutting the baklava, use a sharp knife and cut all the way to the bottom to help the syrup penetrate every layer.
- Make the syrup ahead of time and let it cool slightly before pouring over the hot baklava to ensure proper absorption.
- For a gluten-free version, replace phyllo dough with gluten-free phyllo or use layers of thinly sliced almonds.
- Store baklava at room temperature in an airtight container to maintain its crispy texture and prevent sogginess.
- Add a splash of orange blossom water or rose water to the syrup for an extra aromatic Middle Eastern twist.
- To prevent bottom layers from becoming soggy, place a few sheets of parchment paper underneath the baklava while baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg