Christmas Baklava
A festive, golden dessert featuring layers of flaky phyllo dough, cinnamon-spiced nuts, and a sweet honey glaze. Perfect for the holidays!
Ingredients
- For the Filling:
- - ½ pound chopped pecans
- - ½ pound chopped walnuts
- - 2–3 tbsp ground cinnamon
- For the Pastry:
- - 1 pound phyllo dough thawed
- - 1½ cups butter melted
- For the Syrup:
- - 1 cup sugar
- - ½ cup honey
- - 1 cup water
- - 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Combine pecans, walnuts, and cinnamon in a bowl.
- Layer phyllo sheets in the dish, brushing each with melted butter (start with 8 sheets).
- Add a layer of nut mixture, followed by more phyllo layers. Repeat, finishing with 8 phyllo sheets on top.
- Cut the baklava into diamond shapes before baking for 45–50 minutes, or until golden.
- While baking, prepare the syrup by simmering sugar, honey, and water for 10 minutes. Stir in vanilla.
- Pour warm syrup over hot baklava and let it cool completely before serving.
Notes
- Keep phyllo sheets covered with a damp towel to prevent drying.
- Use pistachios or almonds for a nutty variation.
- Store at room temperature for up to 5 days or freeze unbaked for later use.
- Use pistachios or almonds for a nutty variation.
- Store at room temperature for up to 5 days or freeze unbaked for later use.