Christmas Baklava Recipe: A Sweet Holiday Delight

Instructions

Step 1: Prepare the Nut Filling

1. In a bowl, combine the finely chopped nuts, sugar, cinnamon, and cloves. Mix well and set aside.

Step 2: Assemble the Baklava

1. Preheat your oven to 350°F (175°C).
2. Brush a 9×13-inch baking dish with melted butter.
3. Layer one sheet of phyllo dough into the dish and brush it lightly with butter. Repeat this process with about 8-10 sheets, buttering each layer.
4. Spread a thin layer of the nut mixture over the phyllo dough.
5. Continue layering 4-5 sheets of phyllo dough, brushing each with butter, followed by another layer of nuts. Repeat until all the nuts are used, finishing with 8-10 sheets of buttered phyllo on top.
6. Using a sharp knife, carefully cut the baklava into diamond or square shapes. Be sure to cut through all the layers.

Step 3: Bake the Baklava

1. Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and crispy.

Step 4: Make the Syrup

1. While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar, honey, water, cinnamon stick, and orange peel.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and stir in the vanilla extract.

Step 5: Assemble the Dessert

1. Once the baklava is out of the oven, immediately pour the hot syrup evenly over the top. Ensure the syrup seeps into all the cuts and layers.
2. Let the baklava cool completely at room temperature, allowing the syrup to fully absorb.

Serving Suggestions

• Garnish with a sprinkle of finely chopped pistachios for a festive touch.
• Pair it with a cup of coffee or tea for a delightful dessert experience.
• Serve in cupcake liners for an easy, grab-and-go presentation at parties.

Tips for Success

1. Keep Phyllo Dough Covered: Phyllo dries out quickly, so keep the sheets covered with a damp towel while assembling.
2. Cut Before Baking: Cutting the baklava before baking ensures clean, sharp edges without crumbling.
3. Pour Hot Syrup Over Hot Baklava: This ensures the syrup penetrates all layers evenly, giving the baklava its signature moist texture.
4. Make It Ahead: Baklava tastes even better the next day after the flavors have melded together.