Here’s a full recipe that combines traditional baklava with a holiday flavor upgrade.
🎄 Christmas Baklava Recipe
🧾 Ingredients
Makes about 24 pieces
For the baklava layers:
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1 package (16 oz / 450 g) phyllo dough, thawed
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2 cups mixed nuts (walnuts, pistachios, almonds, or pecans), finely chopped
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves (optional, for festive spice)
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¾ cup (170 g) melted butter
For the syrup:
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1 cup (200 g) sugar
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¾ cup (180 ml) water
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½ cup (170 g) honey
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Zest of 1 orange
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1 stick cinnamon
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2 whole cloves (optional)
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1 tsp vanilla extract
Optional Christmas add-ins:
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¼ cup finely chopped dried cranberries or candied orange peel (for the nut filling)
👩🍳 Instructions
1. Prep the filling
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In a bowl, combine chopped nuts, cinnamon, nutmeg, cloves, and optional cranberries or orange peel. Mix well.
2. Layer the phyllo
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Preheat oven to 175°C (350°F).
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Brush a 9×13-inch baking dish with melted butter.
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Lay one sheet of phyllo dough in the dish and brush with butter.
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Repeat, layering 8–10 sheets, buttering each.
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Sprinkle a layer of the nut mixture.
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Continue alternating 5 sheets of phyllo + nuts until all the nuts are used.
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Finish with 8–10 buttered sheets of phyllo on top.
3. Cut before baking
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Using a sharp knife, cut into diamonds or squares before baking.
4. Bake
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Bake for 45–55 minutes, until golden brown and crisp.
5. Make the syrup
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In a saucepan, combine sugar, water, honey, orange zest, cinnamon stick, and cloves.
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Bring to a boil, then simmer 10 minutes.
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Remove from heat and stir in vanilla. Cool slightly.
6. Pour the syrup
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When baklava comes out of the oven, immediately pour warm syrup evenly over the hot layers.
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Let cool completely (at least 4 hours or overnight) to absorb syrup.
🎁 Serving & Decoration
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Garnish with crushed pistachios, candied orange peel, or a light dusting of powdered sugar for a snowy Christmas look.
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Serve with coffee, hot chocolate, or mulled wine for a cozy holiday dessert.
💡 Tips
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Keep phyllo covered with a damp towel while working — it dries out fast.
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Don’t skip the rest time: Baklava tastes best after it sits overnight, letting syrup soak in.
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You can make it up to 5 days ahead, store at room temperature in an airtight container.
Would you like me to give you a Pakistani Christmas version — infused with cardamom, saffron, and rosewater syrup instead of honey-orange? It’s absolutely divine and perfect for festive gatherings.
