Christmas isn’t Christmas for Stefanie Holcomb without her fa-la-la-la baklava, a layered pastry dessert originating in Turkey or Greece. It was introduced to her family by a family friend and it quickly became a tradition.

Holcomb shares her family Baklava recipe with Marie Gallo in today’s episode of Marie’s kitchen. And she threw in an Espresso Martini and an Espresso Mocktail for good measure.

BAKLAVA

½ pound nuts, chopped by hand

3 tablespoons cinnamon

Phyllo dough, thawed

Butter, one stick

8 oz. honey

Mix nuts with cinnamon and set aside. You can use any kind of nut you like, including walnuts, pecans, pistachios or almonds.

Baste 8-by-8 or 9-by-9-inch glass baking dish with melted butter on bottom and side. Size your Phyllo dough to the pan, cutting away excess. Lay two sheets of Phyllo dough on bottom of pan and baste with butter. Lay two more sheets; baste with butter.

Sprinkle enough of the nut mixture on top of the dough to cover. Lay two more sheets of dough; baste. Lay two more sheets and baste. Cover with nut mixture.

Repeat this process until you’ve used all the nut mixture, saving a good sheet of dough for the top. If the dough gets dry while you’re doing this, throw a damp towel on it. Leave the top dough unbuttered so you can slice.

Slice down the middle with a sharp paring knife. Make several parallel cuts on each side. Then make several diagonal slices.

Bake in a 350-degree oven between 30 and 40 minutes until it’s uniformly golden.  You can move it closer to the burner at the end if you want a California tan on top.

Heat the honey in a saucepan, adding a tablespoon or two of water. Spoon over the baklava after it comes out of the oven. Let set for a half-hour before you serve.

ESPRESSO MARTINI

2 ounces vodka

1/2 oz. crème of cacao liqueur

1/2 oz. Kahlua

1 oz. espresso.

Mix together and shake with ice in a tumbler.