Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
- Prepare Nut Mixture: Combine chopped nuts, cinnamon, cloves, nutmeg, and 1/2 cup sugar in a bowl. Mix well.
- Layer Phyllo: Place 10 phyllo sheets in the dish, brushing each with butter. Cover unused phyllo with a damp towel.
- Add Filling: Spread 1/3 of the nut mixture over the phyllo. Add 5 more buttered sheets. Repeat twice, ending with 10 buttered sheets on top.
- Cut Baklava: Cut into diamonds or squares, cutting all the way through.
- Bake: Bake for 50-60 minutes, until golden brown and crisp.
- Make Syrup: While baking, combine honey, sugar, water, lemon juice, and cinnamon stick in a saucepan. Boil, stirring until sugar dissolves. Simmer 10 minutes. Remove from heat; stir in vanilla.
- Pour Syrup: Remove baklava from oven and immediately pour warm syrup over it, ensuring all cuts are covered.
- Cool & Serve: Cool completely, uncovered, for at least 4 hours or overnight. Serve at room temperature.
Cooking Notes and Tips
- Keep unused phyllo covered to prevent drying.
- Cutting before baking prevents cracking.
- Use warm (not hot) syrup to maintain crispness.
Variations
- Chocolate Christmas Baklava: Add 1/2 cup mini chocolate chips to the nut mixture.
- Cranberry Nut Baklava: Add 1/2 cup dried cranberries to the nut mixture.
- Orange-Spiced Syrup: Use orange juice instead of lemon juice, and add 1 tablespoon orange zest.
Frequently Asked Questions (FAQs)
1. How do I store leftover baklava?
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
2. Can I freeze baklava?
Yes! Wrap individual pieces tightly and freeze in a container. Thaw at room temperature.
3. Do I need to use all the butter?
Butter each layer generously for crispness. You may not use all of it.
4. Can I use other nuts?
Yes! Use any finely chopped nuts you prefer.
Enjoy this rich, flavorful Christmas Baklava! It’s a showstopper for any holiday gathering.