Delicious Christmas Baklava RECIPE

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This recipe adds a festive twist to the classic baklava, perfect for your Christmas table!

Ingredients

  • Filling:
    • 1 pound mixed nuts (walnuts, pecans, almonds, etc.), chopped
    • ½ cup chopped dried cranberries
    • 2 tablespoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground cloves
  • Phyllo Dough:
    • 1 (16 oz) package phyllo dough, thawed according to package instructions
  • Butter:
    • 1 cup unsalted butter, melted
  • Syrup:
    • 1 ½ cups granulated sugar
    • 1 cup honey
    • 1 cup water
    • 1 cinnamon stick
    • ½ lemon, juiced

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Prepare the filling: In a large bowl, combine chopped nuts, dried cranberries, cinnamon, nutmeg, and cloves. Mix well and set aside.
  3. Assemble the baklava: Brush the bottom of the prepared baking dish with melted butter. Lay one sheet of phyllo dough on the bottom, gently stretching it to fit the dish. Brush the phyllo dough with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each sheet with butter.
  4. Sprinkle a generous layer of the nut mixture over the buttered phyllo dough.
  5. Layer with phyllo dough: Top the nut mixture with another sheet of phyllo dough, brushed with butter. Repeat layering with phyllo dough and butter, using about half of the remaining phyllo dough. Sprinkle another layer of nut mixture.
  6. Top with phyllo dough: Layer the remaining phyllo dough on top, brushing each sheet with butter.
  7. Cut the baklava: Using a sharp knife, carefully cut the baklava into desired shapes (diamonds, squares, triangles).
  8. Bake: Bake the baklava for 45-50 minutes, or until golden brown and crispy.
  9. Make the syrup: While the baklava is baking, combine sugar, honey, water, cinnamon stick, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick.
  10. Soak the baklava: Once the baklava is baked, remove it from the oven and let it cool slightly. Slowly pour the warm syrup over the hot baklava, allowing it to soak in.
  11. Cool and serve: Let the baklava cool completely at room temperature before serving. Enjoy!

Tips:

  • For a richer flavor, use a mixture of melted butter and olive oil for brushing the phyllo dough.
  • If your phyllo dough seems dry, cover it with a damp cloth while assembling the baklava to prevent it from drying out.
  • You can substitute different types of nuts for the filling, such as pistachios or hazelnuts.
  • Leftover baklava can be stored in an airtight container at room temperature for up to a week.

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