Baklava, a delicious and indulgent pastry layered with filo, chopped nuts, and sweet syrup or honey, holds a special place in Middle Eastern and Mediterranean cuisines. While it is enjoyed year-round, it becomes even more significant during the Christmas season, adding a touch of Middle Eastern flair to the holiday table.

Serving Suggestions for Christmas Baklava

When serving Christmas Baklava, imagine warm, cozy, and indulgent vibes. This dessert pairs perfectly with a mug of your favorite hot beverage. Consider a spiced Christmas tea or a robust coffee to balance out the sweetness. If you’re in the mood for a cold contrast, a scoop of vanilla or cinnamon ice cream can be a delightful accompaniment. After a hearty holiday meal, enjoy baklava in small, satisfying portions as a luscious finale.

Recipe for Christmas Baklava

Ingredients:

• 1 package of filo pastry, thawed if frozen
• 2 cups of mixed nuts (pistachios, walnuts, and almonds), finely chopped
• 1 cup of unsalted butter, melted
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cloves
• 1 cup of granulated sugar
• 1 cup of water
• 1 cup of honey
• 1 teaspoon of vanilla extract
• Zest of one orange

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Butter the bottom and sides of a 9×13 inch baking pan.
3. In a bowl, mix the chopped nuts with cinnamon and ground cloves and set aside.
4. Unroll the filo pastry. Cover the sheets with a damp cloth to prevent them from drying out.
5. Place two sheets of filo in the bottom of the prepared pan and brush generously with melted butter. Repeat this process until you have about eight layered sheets.
6. Sprinkle a thin layer of the nut mixture on top of the filo. Then layer two more sheets of filo, butter them, and sprinkle another layer of nuts. Continue this pattern until the nut mixture is used up, finishing with a layer of filo on top.
7. Using a sharp knife, cut the baklava into diamonds or squares. Drizzle any remaining melted butter over the top.
8. Bake in the preheated oven for about 50 minutes, or until the baklava is golden and crisp.
9. While the baklava is baking, prepare the syrup. Combine sugar, water, honey, vanilla extract, and orange zest in a saucepan. Bring to a boil, then reduce heat and simmer for about 20 minutes, stirring occasionally.
10. Once the baklava is out of the oven and still hot, pour the syrup evenly over the top. Allow it to soak in, uncovered and at room temperature, for several hours.
11. Once completely cooled, re-cut the pieces following the lines you made prior to baking and serve. Enjoy your festive Christmas Baklava!

BONUS RECIPE: THE BEST CHEESECAKE BARS (SNACK BARS) IN PHILADELPHIA

These easy Philadelphia Cheesecake Bars are made with a buttery graham cracker crust and topped with fresh strawberry topping and a white chocolate drizzle. They’re a dead ringer for the original Philadelphia Snack Bars! They’re also easy to make and eliminate the need for a full cheesecake.

With fresh strawberry sauce and white chocolate, these Philadelphia Cheesecake Bars are the perfect sweet treat!

These Philadelphia Cheesecake Bars taste exactly like the original Philadelphia Snack Bars, but they’re much better. They begin with traditional Philadelphia cream cheese bars, but are elevated to new heights with the addition of sticky strawberry topping and a drizzle of white chocolate on top. Really, really good!

If you like cheesecake, try this White Chocolate Raspberry Cheesecake or this Blackberry Cheesecake. We have dessert dishes for every taste.

WHY ARE PHILADELPHIA SNACK BARS AMAZING?
The centre is creamy (rather than rubbery or grainy).
Fresh strawberries are used to make a beautiful red, sticky, and tasty topping.
Much simpler than a traditional cheesecake.
There is no need for a water bath.

INGREDIENTS

PHILADELPHIA CHEESECAKE BARS HOW TO MAKE
Prepare the crust: Combine the crumbs and butter thoroughly, then press firmly into an 8 or 9-inch baking pan (affiliate).
Prepare the filling: In a large mixing bowl, beat together the cream cheese, sugar, sour cream, and vanilla on medium speed. Then, on low, mix the eggs. Pour over the crust that has been prepared.
Bake for 30-40 minutes, or until the center is slightly underset, at 350°F. Allow to cool after removing from the oven.
To make the topping, follow these steps: While the bars are baking, heat the strawberry sauce ingredients for around 15 minutes on the burner. Then set aside to cool.
Assemble the cheesecake by cutting it into 8-10 bars. Then drizzle with melted white chocolate chips and top with the strawberry topping.

Prepare the crust, then assemble the filling and bake! Make the strawberry sauce while the bars are baking.
FOR A GROUP
Depending on the size of the pan, one recipe yields 8-10 bars. To serve more people, cut these into smaller bars, or double the recipe and bake in two separate pans. This would make a great summer, Valentine’s Day, 4th of July, or Christmas treat!

QUESTIONS AND REPLIES
Why were Philadelphia cheesecake bars discontinued?
This is a reasonable question to which we may never have an answer… However, the homemade version of Philadelphia snack bars is far superior!

How should I keep my strawberry cheesecake snack bars?
Refrigerate in an airtight jar for 2-3 days.

Can you make and freeze cream cheese bars?
You may make the bars and topping ahead of time and keep them separately in the refrigerator for up to 2 days. Within a few hours of serving, add the topping.

The bars can be frozen for up to two months. It’s ideal to freeze them without the topping and then top them with it right before serving, but you can freeze them with it if necessary. Unwrap them on a cookie sheet and freeze until solid, then wrap in plastic and foil or store in an airtight container.

TRICKS AND TIPS
Don’t overcook! This is essential for achieving a creamy, smooth texture.
The edges of the bars may be puffy when you take them out, but they should fall flat as they cool.
Cook the strawberry sauce slowly and for a long time. This is essential for achieving the deep red color and vibrant flavor.
Using a large, sharp knife, cut neat, even slices. To keep the cuts smooth, wipe the blade clean between cuts.