Ingredients
- 1/2 pound chopped pecans
- 1/2 pound chopped walnuts
- 2–3 tablespoons ground cinnamon
- 1 pound package of phyllo dough
- 1 1/2 cups butter, melted
- 2 1/2 cups honey
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
Directions
In a large bowl, mix the chopped pecans and walnuts together, then toss with the ground cinnamon until well coated. Set the mixture aside while you prepare the pastry layers.
Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish. Place two sheets of phyllo dough in the bottom of the dish and brush generously with melted butter. Sprinkle 2–3 tablespoons of the nut mixture evenly over the buttered layers. Continue layering phyllo, butter, and nuts in this pattern until all the nuts, butter, and dough have been used, finishing with about six layers of buttered phyllo on top. If any butter remains, brush it over the final layer for extra crispness.
Using a sharp knife, carefully cut through all layers of the baklava. First, make 3–4 lengthwise cuts, then slice diagonally to form traditional diamond-shaped pieces. Bake for about 45 minutes, or until the baklava is golden brown and crisp.
While the baklava is baking, heat the honey in a small saucepan until it’s just about to boil. Stir in the vanilla extract and lemon zest, then remove from heat. When the baklava comes out of the oven, immediately pour the warm honey mixture evenly over the top, allowing it to soak into the layers.
Let the baklava cool completely in the pan before serving. The syrup will set as it cools, giving each piece a rich, sticky sweetness and a perfect crunch. This Christmas Baklava is a delightful holiday treat that captures the warmth and joy of the season in every bite.
