Transform your holiday dessert spread with this festive twist on traditional baklava. By incorporating warming winter spices and a touch of cranberry, this Christmas version brings seasonal magic to the classic Mediterranean treat.
While traditional baklava can be intimidating, this holiday adaptation streamlines the process while maintaining those beloved layers of flaky phyllo and nuts we all crave during the festive season.
Why You’ll Love This
- Make-ahead friendly – perfect for holiday entertaining
- Uses store-bought phyllo dough for convenience
- Festive winter spices make it perfect for Christmas
- Impressive presentation with minimal effort
- Stays fresh for up to a week
Ingredients
- 1 cup granulated sugar
- 1/2 cup honey
- 3/4 cup water
- 2 tablespoons lemon juice (fresh is best!)
Instructions
- In a medium saucepan, combine the sugar, honey, water, and lemon juice.
- Bring it to a boil over medium-high heat. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 4 minutes.
- Set it aside to cool completely. Trust me, you’ll want this nice and cool when your Baklava is hot out of the oven! (source: Ineskohl.info)
Tips & Variations
- Keep phyllo covered with damp towel while working
- Substitute maple syrup for honey for a different flavor
- Add orange zest to the syrup for extra festive flair
- Make up to 3 days ahead, store at room temperature
Serving Suggestions
Serve this Christmas baklava alongside a steaming cup of Turkish coffee or spiced tea. For an extra special touch, dust with a light shower of powdered sugar and garnish with fresh pomegranate seeds just before serving.
Notes
- Store in an airtight container at room temperature for up to 1 week
- Baklava should be golden brown and crisp on top when done
- Allow to cool completely before covering to maintain crispness
FAQs
- Can I freeze Christmas baklava? Yes, freeze for up to 3 months in an airtight container.
- Why is my baklava soggy? Make sure to pour cool syrup over hot baklava, never the reverse.
- Can I use all one type of nut? Yes, though a mixture provides better flavor and texture.
- Do I need to butter every sheet of phyllo? Yes, this ensures proper layering and flakiness.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 cup granulated sugar
- 1/2 cup honey
- 3/4 cup water
- 2 tablespoons lemon juice (fresh is best!)
Steps
- In a medium saucepan, combine the sugar, honey, water, and lemon juice.
- Bring it to a boil over medium-high heat. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 4 minutes.
- Set it aside to cool completely. Trust me, you’ll want this nice and cool when your Baklava is hot out of the oven! (source: Ineskohl.info)
Notes
- Store in an airtight container at room temperature for up to 1 week
- Baklava should be golden brown and crisp on top when done
- Allow to cool completely before covering to maintain crispness
