Christmas Baklava
Christmas Baklava
Ingredients
For the Filling
- 1/3 cup walnuts, chopped
- 1/3 cup pistachios, chopped
- 1/3 cup pecans, chopped
- 1/3 cup dried cranberries
For the Syrup
- 1 cup sugar
- 1 cup water
- 1/2 tablespoon lemon juice
- 1 teaspoon nutmeg
- 1 cinnamon stick
Other Ingredients
- 1 package filo sheets, thawed
- 1/2 cup vegan butter, melted, as needed
Instructions
- 1
Combine 1 cup sugar, 1 cup water, 1/2 tablespoon lemon juice, 1 teaspoon nutmeg, and 1 cinnamon stick in a pot. Bring the mixture to a boil, then reduce the heat and simmer on low for 7-9 minutes. Allow the syrup to cool down completely.
⏱️ 15 min - 2
Finely chop 1/3 cup walnuts, 1/3 cup pistachios, and 1/3 cup pecans. You can also make this step easier by throwing everything into a food processor. Combine the chopped nuts with 1/3 cup dried cranberries in a bowl and mix them together.
⏱️ 10 min
- 3
Place a sheet of filo pastry in a baking pan. Brush the filo sheet with melted vegan butter. Repeat this process 7 times, layering and brushing each sheet with butter, to form the bottom layer of the baklava.
⏱️ 5 min
- 4
Evenly spread the prepared nut and cranberry mixture over the 7 layers of filo pastry.
⏱️ 2 min
- 5
Place another sheet of filo pastry over the filling and brush it with melted vegan butter. Repeat this process 8 more times, layering and brushing each sheet with butter, to complete the top layers.
⏱️ 5 min
- 6
Before baking, use a sharp knife to cut the baklava into diamond or square pieces.
⏱️ 3 min
- 7
Preheat your oven to 180°C. Place the baklava in the preheated oven and bake for 30-35 minutes, or until the top is nice and golden brown.
⏱️ 35 min•🌡️ 180
- 8
As soon as the baklava is out of the oven, immediately drizzle it generously with the cooled-down syrup.
⏱️ 1 min
- 9
Allow the baklava to cool completely, preferably overnight, before serving.
⏱️ 720 min
Kitchen Tools
Nutrition Facts (per serving)
Christmas Baklava
For the Filling
- 1/3 cup walnuts, chopped
- 1/3 cup pistachios, chopped
- 1/3 cup pecans, chopped
- 1/3 cup dried cranberries
For the Syrup
- 1 cup sugar
- 1 cup water
- 1/2 tablespoon lemon juice
- 1 teaspoon nutmeg
- 1 cinnamon stick
Other Ingredients
- 1 package filo sheets, thawed
- 1/2 cup vegan butter, melted, as needed
Instructions
- 1
Combine 1 cup sugar, 1 cup water, 1/2 tablespoon lemon juice, 1 teaspoon nutmeg, and 1 cinnamon stick in a pot. Bring the mixture to a boil, then reduce the heat and simmer on low for 7-9 minutes. Allow the syrup to cool down completely.
⏱️ 15 min - 2
Finely chop 1/3 cup walnuts, 1/3 cup pistachios, and 1/3 cup pecans. You can also make this step easier by throwing everything into a food processor. Combine the chopped nuts with 1/3 cup dried cranberries in a bowl and mix them together.
⏱️ 10 min - 3
Place a sheet of filo pastry in a baking pan. Brush the filo sheet with melted vegan butter. Repeat this process 7 times, layering and brushing each sheet with butter, to form the bottom layer of the baklava.
⏱️ 5 min - 4
Evenly spread the prepared nut and cranberry mixture over the 7 layers of filo pastry.
⏱️ 2 min - 5
Place another sheet of filo pastry over the filling and brush it with melted vegan butter. Repeat this process 8 more times, layering and brushing each sheet with butter, to complete the top layers.
⏱️ 5 min - 6
Before baking, use a sharp knife to cut the baklava into diamond or square pieces.
⏱️ 3 min - 7
Preheat your oven to 180°C. Place the baklava in the preheated oven and bake for 30-35 minutes, or until the top is nice and golden brown.
⏱️ 35 min•🌡️ 180 - 8
As soon as the baklava is out of the oven, immediately drizzle it generously with the cooled-down syrup.
⏱️ 1 min - 9
Allow the baklava to cool completely, preferably overnight, before serving.
⏱️ 720 min