Crisp, golden layers of phyllo meet a fragrant blend of nuts, honey, and our Blood Orange Olive Oil in this vibrant twist on a classic baklava. Each bite delivers the perfect harmony of sweet citrus, warm spice, and buttery crunch. Elegant enough for the holidays yet simple to make, it’s a dessert that feels as joyful to share as it is to savor.
Ingredients:
For the filling
- 6 oz blanched almonds
- 6 oz roasted walnuts
- 6 oz roasted pistachios
- ⅔ cup sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp freshly grated blood orange zest
- 1 cup + 1 Tbsp Olive Amelia Blood Orange Olive Oil
For the syrup:
-
1 cup honey
- ½ cup water
- 1 cup fresh-squeezed blood orange juice
- 1 cup sugar
- 1 cinnamon stick
- 2" strip of blood orange zest
Other:
- 1 lb phyllo dough (cut in half to fit a 9x13” pan)
Instructions:
- Preheat the oven to 350°F. Grease the bottom and sides of a 9x13 inch pan with Blood Orange Olive Oil.
- In a food processor, pulse the almonds, walnuts, pistachios, sugar, cinnamon, and blood orange zest until finely chopped. Set aside.
- Unroll the phyllo dough and cut the sheets in half to fit the pan. Cover with a damp kitchen towel to prevent the mixture from drying out while you work.
-
Begin assembling the baklava:
• Place 2 sheets of phyllo in the prepared pan and brush generously with Blood Orange Olive Oil.
• Repeat until you have 8 sheets layered.
• Sprinkle 3 tablespoons of the nut mixture evenly over the top. -
Continue layering:
• Add 2 more sheets of phyllo, brush with olive oil, and add more nut mixture.
• Repeat this process, alternating phyllo and nut mixture.
• Finish with a top layer of 6–8 phyllo sheets, each brushed with olive oil. - Using a sharp knife, cut the assembled baklava into diamond or square shapes, ensuring that you cut all the way to the bottom of the pan.
- Bake in the center of the oven for approximately 50 minutes, or until the baklava is golden and crisp.
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While the baklava bakes, make the syrup:
• In a heavy saucepan, bring the sugar, water, and blood orange juice to a boil.
• Add the honey, cinnamon stick, and orange zest strip. Simmer for about 20 minutes, then remove from the heat. - When the baklava is finished baking, immediately spoon the warm syrup over the hot pastry. Allow it to cool completely before serving, allowing the syrup to soak in.