Get ready to impress your family, friends, and holiday guests with a dessert that looks luxurious, tastes unforgettable, and feels truly festive. Christmas Baklava is a timeless classic with a seasonal twist—layer upon layer of crisp, buttery phyllo pastry filled with spiced nuts, all soaked in a fragrant honey-orange syrup that glistens like holiday magic.
While baklava may look intimidating at first glance, this recipe proves that it’s much easier than it appears. With a little patience and simple steps, you’ll create a bakery-worthy dessert that’s perfect for Christmas dinners, cookie trays, edible gifts, or cozy winter gatherings. Once you make it, this baklava will quickly become a cherished holiday tradition.
Why Christmas Baklava Is the Perfect Holiday Dessert
Baklava is already a celebration dessert, but adding warm spices and bright citrus makes it ideal for Christmas. Here’s why this recipe shines during the holidays:
Festive flavors: Cinnamon, cloves, nutmeg, honey, and orange
Make-ahead friendly: Tastes even better the next day
Beautiful presentation: Golden, glossy, and elegant
Perfect for sharing: Easily feeds a crowd
Naturally celebratory: Rich, indulgent, and memorable
This dessert brings warmth, comfort, and a touch of luxury to your holiday table.
Recipe Overview
Yields: About 24–30 pieces
Prep Time: 30 minutes
Bake Time: 40–50 minutes
Cooling & Soaking Time: 4–6 hours (or overnight recommended)
Ingredients
For the Baklava Layers
1 lb (about 450g) phyllo dough, thawed according to package directions
1½ cups (3 sticks / 340g) unsalted butter, melted
4 cups mixed nuts, finely chopped
Walnuts, pecans, almonds, and pistachios work beautifully
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
Zest of 1 orange
For the Syrup
2 cups (400g) granulated sugar
1 cup (240ml) water
½ cup (120ml) honey
1 cinnamon stick
3 strips orange peel
1 tablespoon lemon juice
Equipment
9×13-inch baking pan
Pastry brush
Sharp knife
Large saucepan
Step-by-Step
Instructions
1. Prepare the Nut Filling
In a medium bowl, combine the finely chopped mixed nuts with cinnamon, cloves, nutmeg, and orange zest. Mix thoroughly so the spices and citrus zest are evenly distributed. This fragrant mixture is the heart of your Christmas baklava.
2. Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously brush your 9×13-inch baking pan with melted butter to prevent sticking and ensure a crisp base.
Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel while you work. Phyllo dries out quickly, so this step is essential.
3. Build the First Layers
Place one sheet of phyllo dough into the prepared pan, gently pressing it into the corners. Brush it lightly but thoroughly with melted butter.
Repeat this process, layering and buttering 8–10 sheets of phyllo. Take your time—these layers create the flaky foundation of the baklava.
4. Add the Nut Filling
Spread half of the nut mixture evenly over the layered phyllo. Use your hands or a spoon to distribute it gently and evenly.
5. Repeat the Layers
Add another 8–10 sheets of phyllo dough, buttering each sheet as you go. Then spread the remaining nut mixture evenly across the surface.
Finish with the remaining phyllo sheets, again buttering each layer generously. Be sure the top layer is well-buttered for a perfectly golden, crisp finish.
6. Cut Before Baking (Very Important!)
Using a very sharp knife, carefully cut the baklava into diamond or square shapes before baking. Cut all the way down to the bottom of the pan. This allows the syrup to penetrate every layer later.
7. Bake to Golden Perfection
Place the pan in the preheated oven and bake for 40–50 minutes, or until the baklava is deeply golden brown, crisp, and aromatic. The top should be flaky and beautifully browned.
8. Prepare the Syrup
While the baklava is baking, make the syrup. In a large saucepan, combine sugar, water, honey, cinnamon stick, and orange peel. Bring to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and simmer for about 10 minutes until slightly thickened. Remove from heat, stir in the lemon juice, and discard the cinnamon stick and orange peel. Let the syrup cool slightly.
9. Soak the Baklava
As soon as the baklava comes out of the oven, slowly and evenly pour the warm syrup over the hot pastry. You’ll hear a gentle sizzle—this is exactly what you want.
Allow the baklava to cool completely in the pan for at least 4–6 hours, or preferably overnight. This resting time is crucial for the syrup to soak in and the flavors to fully develop.
Serving and Storage Tips
Serve baklava at room temperature for the best texture
Store covered at room temperature for up to 4 days
Avoid refrigerating—it can make the pastry soggy
Perfect for gifting in festive boxes or trays
Final Thoughts
This Christmas Baklava is more than just a dessert—it’s a celebration of flavor, tradition, and holiday warmth. With its flaky layers, spiced nut filling, and glowing honey-orange syrup, every bite feels festive and special.
Whether you’re making it for a Christmas dinner, a holiday party, or as a homemade gift, this baklava is guaranteed to impress. Save this recipe, share it with loved ones, and enjoy the magic of the season—one sweet, crunchy bite at a time. 🎄✨