This Christmas Baklava recipe is a show-stopping holiday dessert that blends layers of flaky phyllo pastry, crunchy nuts, warm cinnamon spice, and a drizzle of golden honey syrup. It’s rich, indulgent, and perfect for your Christmas table. Whether you serve it after Christmas dinner or wrap it as a homemade holiday gift, this festive baklava recipe is guaranteed to spread cheer.
Who Is This Recipe For?
This recipe is for anyone who loves traditional desserts with a festive twist. Home bakers looking for a make-ahead Christmas treat, families who want to impress at gatherings, or anyone who wants to enjoy a piece of authentic baklava with a holiday spin will adore this recipe.
Why You’ll Love It
- A festive upgrade to a classic Mediterranean dessert.
- Perfect for Christmas parties, potlucks, and family gatherings.
- Keeps well for days, making it an easy make-ahead holiday dessert.
- Gorgeous presentation—crispy layers glistening with syrup.
Ingredients
For the Baklava:
- 1 package phyllo dough (16 oz, thawed)
- 2 cups walnuts (or pistachios, pecans, or almonds), finely chopped
- ½ cup sugar
- 1 tsp ground cinnamon
- 1 ½ cups melted butter
For the Syrup:
- 1 cup honey
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 2–3 whole cloves (optional)
- 1 strip orange peel or lemon peel
Optional Christmas Touches:
- Dried cranberries or candied cherries for color
- Pinch of nutmeg or allspice
Step-by-Step Instructions
- Prepare the nut filling
- Mix chopped nuts, sugar, and cinnamon in a bowl.
- Layer the baklava
- Brush a 9×13 pan with butter.
- Layer 8 sheets of phyllo, buttering each sheet.
- Sprinkle a thin layer of nut mixture.
- Repeat layers until nuts are used up. Finish with 8–10 buttered sheets of phyllo on top.
- Cut before baking
- Using a sharp knife, cut the baklava into diamonds or squares.
- Bake until golden
- Bake at 350°F (175°C) for 40–50 minutes, until crisp and golden brown.
- Make the syrup
- While baking, combine honey, sugar, water, cinnamon stick, cloves, and citrus peel in a saucepan. Simmer for 10 minutes, then let cool slightly.
- Combine
- Pour warm syrup evenly over hot baklava. Let it soak and cool before serving.
Kitchen Equipment Needed
- 9×13 baking pan
- Pastry brush
- Sharp knife
- Saucepan for syrup
Storage Tips
- Store covered at room temperature for up to 5 days.
- Refrigerate for longer freshness (but it may lose crispness).
- Freeze unbaked baklava for up to 2 months—just bake when ready.
FAQ
Q: Can I make baklava ahead of time?
Yes! Baklava tastes even better the next day after the syrup soaks in.
Q: Can I use other nuts?
Absolutely—walnuts, pistachios, pecans, or even a festive mix of all three.
Q: How do I make it more “Christmas-y”?
Add dried cranberries, drizzle with white chocolate, or sprinkle with edible glitter for a festive finish.
Conclusion
This Christmas Baklava recipe is rich, crispy, and delightfully festive. With layers of buttery phyllo, spiced nuts, and honey syrup, it’s the perfect Christmas dessert to wow your guests and make your holiday table shine.
Enjoy !!
