Christmas Baklava Irresistible Indulgence (Printer-Friendly Version)
Flaky phyllo, nuts, honey, and spices unite for a sweet holiday indulgence everyone will love.
# Required Ingredients:
→ Dough
01 -
1 package phyllo dough, thawed
→ Nut Filling
02 -
2 cups mixed nuts, chopped (walnuts and pistachios recommended)
03 -
1 teaspoon ground cinnamon
→ Butter
04 -
1 cup unsalted butter, melted
→ Syrup
05 -
1 cup granulated sugar
06 -
1 cup water
07 -
0.5 cup honey
08 -
1 teaspoon vanilla extract
# Step-by-Step Instructions:
01 -
Thaw phyllo dough in the refrigerator overnight or at room temperature for several hours. Keep covered with a damp towel to prevent drying out.
02 -
Combine chopped mixed nuts and ground cinnamon in a bowl, mixing thoroughly to ensure even distribution of spice.
03 -
Brush the bottom of a greased baking dish generously with melted butter. Arrange half the phyllo sheets in the dish, brushing each layer with butter as you go. Sprinkle the nut mixture evenly over the layered phyllo. Top with the remaining phyllo sheets, again brushing each sheet with melted butter.
04 -
Cut the assembled baklava into diamond shapes using a sharp knife before baking. Ensure cuts are clean for even syrup absorption after baking.
05 -
Preheat oven to 175°C. Bake for approximately 45 minutes, or until phyllo is golden brown and flaky.
06 -
While baklava bakes, combine sugar, water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to thicken slightly.
07 -
Remove baklava from the oven. Immediately pour hot syrup evenly over the cut surface. Allow baklava to cool completely so syrup is fully absorbed before serving.
# Handy Cooking Tips:
01 -
Always keep phyllo dough covered with a damp towel while assembling to prevent it from drying out and tearing.
02 -
Customize the nut mixture with almonds, hazelnuts, or dried fruits for a festive variation.
03 -
Baklava improves in flavor and texture when left to rest overnight, allowing the syrup to permeate every layer.
04 -
Slice baklava before baking for easier serving and optimal syrup absorption.