Christmas Baklava

Introduction

Baklava is a rich, flaky, and nutty pastry layered with paper-thin phyllo dough, butter, and a spiced nut mixture, then soaked in a fragrant syrup. While baklava is enjoyed year-round in many cultures, this Christmas version adds a festive touch with warm holiday spices (cinnamon, nutmeg, cloves), hints of orange zest, and a drizzle of honey syrup infused with cinnamon sticks. It’s golden, crisp, and melts in your mouth—perfect for holiday gatherings or as a homemade edible gift. Though baklava may look intricate, the steps are simple when taken one at a time, and the result is worth every layer. With this recipe, you’ll create a dazzling Christmas dessert in about 2 hours (including resting time).

Prep: 40 minutes

Bake: 50 minutes

Rest: 1 hour (minimum)

 Ready in about 2 hours 30 minutes

Ingredients

For the Baklava

1 package (16 oz / 450 g) phyllo dough, thawed overnight in fridge

2 cups (200 g) walnuts (or mix with pistachios/almonds)

1 cup (100 g) pecans (adds holiday flavor)

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

½ cup (100 g) granulated sugar

Zest of 1 orange

1 cup (225 g) unsalted butter, melted

For the Syrup

1 cup (240 ml) water

1 cup (200 g) sugar

¾ cup (180 ml) honey

2 cinnamon sticks

3–4 whole cloves

Zest of 1 orange

1 tsp vanilla extract

Step-by-Step Instructions with Timing

Prep & Nut Filling (15 minutes)

Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter.

In a food processor, pulse walnuts and pecans until finely chopped.

Mix with sugar, cinnamon, nutmeg, cloves, and orange zest. Set aside.

Layer the Phyllo (25 minutes)

Place one sheet of phyllo in the dish, brush lightly with melted butter.

Repeat with 7–8 more sheets, buttering each layer.

Sprinkle 3–4 tbsp of the nut mixture evenly.

Continue layering:

5–6 sheets buttered phyllo, then nut mixture, repeat until nuts are used up.

Finish with 8–10 sheets of phyllo on top, each brushed with butter.

Using a sharp knife, cut baklava into diamonds or squares before baking.

Bake (45–50 minutes)

Bake uncovered for 45–50 minutes until golden brown and crisp.

Prepare Syrup (15 minutes, while baking)

In a saucepan, combine water, sugar, honey, cinnamon sticks, cloves, and orange zest.

Bring to a boil, then simmer for 10 minutes until slightly thickened.

Remove from heat, stir in vanilla, and cool slightly.

Pour Syrup & Rest (1 hour minimum)

Immediately after removing baklava from the oven, slowly pour warm syrup over the hot pastry.

Allow baklava to rest for at least 1 hour (or overnight) so the syrup fully absorbs.

Serving & Storage

Garnish with extra chopped nuts or drizzle with melted white chocolate for a Christmas touch.

Store at room temperature for up to 5 days (covered).

Freezes beautifully for make-ahead holiday prep.