Baklava is already a show-stopper, but dress it up for the holidays and it becomes a true Christmas delight. With layers of buttery phyllo pastry, crunchy nuts, warm spices, and a honey-citrus syrup, this Christmas Baklava sparkles with flavors of the season. It’s the perfect dessert to share at holiday gatherings!
Ingredients You’ll Need
For the baklava:
- 1 package phyllo dough (16 oz, thawed if frozen)
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1/2 cup almonds, finely chopped
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1 cup unsalted butter, melted
For the syrup:
- 1 cup honey
- 1 cup granulated sugar
- 1 cup water
- 1 orange, zest and juice
- 1 cinnamon stick
- 3 whole cloves
Optional garnish:
- Crushed pistachios
- Edible gold dust or holiday sprinkles ✨
Step-by-Step Instructions
Step 1: Prep the Phyllo & Nuts
Preheat oven to 350°F (175°C). Mix walnuts, pistachios, almonds, sugar, cinnamon, cloves, and nutmeg in a bowl.
Step 2: Layer the Baklava
- Brush a 9×13-inch baking dish with melted butter.
- Place 8 sheets of phyllo in the dish, brushing each with butter.
- Sprinkle a layer of nut mixture.
- Repeat with 6 sheets of phyllo + nuts until the filling is used.
- Top with 10 sheets of buttered phyllo.
Step 3: Cut Before Baking
Using a sharp knife, cut the baklava into diamonds or squares.
Step 4: Bake
Bake for 45–50 minutes, until golden and crisp.
Step 5: Make the Syrup
In a saucepan, combine honey, sugar, water, orange zest & juice, cinnamon stick, and cloves. Simmer for 10 minutes, then remove spices and let cool slightly.
Step 6: Sweeten the Baklava
As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot pastry. Let it soak for several hours (overnight is best).
Step 7: Garnish & Serve
Sprinkle with crushed pistachios, or dust lightly with edible glitter for a Christmas sparkle.
Tip: Serve on a holiday platter lined with parchment and tie small boxes of baklava with ribbon as homemade Christmas gifts.
