Christmas Baklava

Christmas Baklava is a delightful twist on the traditional Middle Eastern pastry, perfect for holiday gatherings or any special occasion. This version features a rich and flavorful filling of pecans, cinnamon, and nutmeg, sweetened with honey and sugar substitutes. Encased in layers of flaky phyllo dough, this baklava is sure to impress with its golden, crispy exterior and sweet, nutty interior. Finished with a dusting of confectioners’ sugar, each bite is a perfect balance of crunchy, sweet, and aromatic flavors.

Ingredients:

• Pecans: Provide a rich, nutty flavor and crunchy texture to the filling.
• Ground Cinnamon and Nutmeg: Add warm, aromatic spices that complement the sweetness of the filling.
• Honey: Adds natural sweetness and helps bind the pecans together.
• Vanilla Extract: Enhances the overall flavor of the filling.
• Brown Sugar Substitute and Sugar Substitute (such as Splenda): Used to sweeten the filling without added calories.
• Evaporated Milk and Butter: Create a creamy and luscious texture for the filling.
• Phyllo Dough: Thin, delicate sheets of pastry that form the layers of the baklava.
• All-Purpose Flour: Dusted between layers of phyllo to prevent sticking and ensure crispness.
• Confectioners’ Sugar: Sprinkled over the baked baklava for a decorative touch.

Instructions:

1. Preheat the oven and prepare a baking sheet or jelly roll pan by greasing it lightly.
2. Prepare the pecan filling by combining chopped pecans, cinnamon, and nutmeg in a bowl. Mix in honey and vanilla until well blended.
3. In a saucepan, combine the brown sugar substitute, white sugar substitute, evaporated milk, and butter. Bring to a boil, then simmer until thickened, stirring frequently.
4. Gradually stir in the pecan mixture, then remove from heat.
5. Unroll phyllo dough and layer it with the pecan-sugar mixture in the prepared pan, repeating the process until all ingredients are used, ending with a layer of phyllo on top.
6. Bake until golden brown, then cool completely before dusting with confectioners’ sugar and cutting into squares.

Tips:

• Handle phyllo dough gently to prevent tearing. Keep unused sheets covered with a damp towel to prevent them from drying out.
• Dusting each layer of phyllo with flour helps to absorb excess moisture and ensures a crispy texture.
• Allow the baklava to cool completely before cutting to prevent it from falling apart.
• Store leftover baklava in an airtight container at room temperature for up to several days, or freeze for longer storage.