Ingredients
For the Baklava:
- 1 package (16 oz) phyllo dough, thawed
- 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground cloves (optional)
- 1 cup unsalted butter, melted
For the Christmas Syrup:
- 1 cup sugar
- 1 cup water
- ¾ cup honey
- 1 orange (zest + 2 tbsp juice)
- 1 cinnamon stick
- 4-5 whole cloves
- Optional: 1-2 tbsp brandy or spiced rum
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the nut filling: In a bowl, mix chopped nuts, cinnamon, and cloves (if using). Set aside.
- Layer the phyllo: Place a sheet of phyllo dough in the dish and brush with melted butter. Repeat until you have 8 layers. Sprinkle a generous amount of the nut mixture.
- Continue layering: Add 4 phyllo sheets (buttering each), then more nuts. Repeat until all nuts are used. Finish with 8 layers of buttered phyllo on top.
- Cut before baking: Using a sharp knife, cut into diamond or square shapes all the way to the bottom.
- Bake for 45–50 minutes or until golden brown and crisp.
- While it bakes, make the syrup: In a saucepan, combine sugar, water, honey, orange zest and juice, cinnamon stick, and cloves. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in brandy (if using). Let it cool slightly.
- Pour syrup over hot baklava: Once baklava is out of the oven, slowly spoon or pour the warm syrup evenly over it. Let it soak at least 6 hours or overnight for best flavor.
Optional garnish: Sprinkle crushed pistachios, a dusting of powdered sugar, or even edible gold flakes for that holiday sparkle!
Let me know if you want a nut-free or vegan version too!