Christmas Baklava
A festive twist on classic baklava featuring flaky phyllo layers, buttery richness, cinnamon-spiced walnuts and pecans, and a warm honey-lemon syrup. This Christmas baklava brings comforting holiday aromas and indulgence to your dessert table.
Equipment
- 9x13-inch baking pan
- Pastry Brush
- Saucepan
- Sharp Knife
Ingredients
Baklava Layers
- 1 lb phyllo dough
- 2 tbsp ground cinnamon
- 2 cups chopped walnuts
- 2 cups chopped pecans
- 1.5 cups unsalted butter, melted
- 1 tsp vanilla essence
- 1 tsp grated lemon zest
Honey-Lemon Syrup
- 2 cups honey
- 1 tsp vanilla essence
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Unroll phyllo dough carefully and keep covered with a damp towel to prevent drying.
- In a bowl, mix chopped walnuts, chopped pecans, and ground cinnamon until evenly combined.
- Brush the bottom of a 9×13-inch pan with melted butter. Layer one sheet of phyllo, brush with butter, and repeat for 8 layers. Spread about 1/4 of the nut mixture. Continue layering phyllo + butter + nuts until all nuts are used. Finish with 6–8 sheets of phyllo on top.
- Score the top layers into diamond or square shapes with a sharp knife before baking to allow syrup to penetrate later.
- Bake for 45–55 minutes, until golden brown and crisp. Rotate pan halfway for even browning.
- Prepare syrup by warming honey, vanilla, and lemon zest in a saucepan over medium heat until combined. Do not boil vigorously.
- Remove baklava from oven and pour the warm syrup evenly over the hot pastry. Allow to soak for 20–30 minutes before serving.
Notes
Add cardamom or allspice to the nut mixture for extra holiday warmth. For a greener holiday look, substitute some pecans with pistachios.