CHRISTMAS BAKLAVA

Sana Umer

Christmas Baklava is a festive twist on the classic dessert—rich, flaky layers of phyllo pastry filled with spiced nuts and drizzled with cinnamon-honey syrup. Perfect for holiday gatherings, gifting, or adding sparkle to your dessert tray.

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Prep Time 30

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine Middle Eastern Cuisine

Servings 36 pieces

Calories 170 kcal

Ingredients

For the Filling:

2 cups finely chopped walnuts
1 cup finely chopped pistachios
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Zest of 1 orange optional

For the Pastry:

1 package phyllo dough 16 oz, thawed
1 cup unsalted butter melted

For the Syrup:

1 cup water
1 cup granulated sugar
½ cup honey
1 cinnamon stick
3 –4 whole cloves
1 strip of orange peel

Instructions

Make Filling:

In a bowl, mix chopped nuts, sugar, cinnamon, cloves, and orange zest. Set aside.

Layer the Phyllo:

Preheat oven to 350°F (175°C). Brush a 9x13-inch pan with melted butter. Layer 8 phyllo sheets, brushing each with butter. Spread ⅓ of nut mixture. Repeat layers, ending with 8 buttered phyllo sheets on top.

Cut & Bake:

Cut into diamonds or squares using a sharp knife. Bake for 45–50 minutes until golden and crisp.

Make Syrup:

While baklava bakes, simmer water, sugar, honey, cinnamon stick, cloves, and orange peel for 10 minutes. Remove spices and peel.

Add Syrup:

Pour warm syrup over hot baklava. Let cool completely before serving.

Notes

Make Ahead: Baklava can be made 1–2 days in advance. Store at room temperature.
Gift Idea: Package pieces in decorative boxes for edible holiday gifts.
Festive Touch: Garnish with crushed pistachios and edible gold or red-green sprinkles.
Storage: Store uncovered at room temperature for crispness, up to 1 week.
Customise: Swap walnuts for almonds or pecans, or add a splash of rosewater to the syrup.

Keyword Christmas baklava, festive pastry, holiday dessert, honey nut baklava