Della Terra Blood Orange Olive Oil adds a delightful citrus twist to classic Baklava.
- 1 lb. phyllo dough
For the filling:
- 6 ozs blanched almonds
- 6 ozs roasted walnuts
- 6 ozs roasted pistachios
- 2/3 cup sugar
- 1 tbsp fresh ground cinnamon
- 1 tbsp fresh grated blood orange zest
- 1 cup + 1 tbsp Della Terra Blood Orange Olive Oil
For the syrup:
- 1 cup honey
- 1/2 cup water
- 1 cup fresh squeezed blood orange juice
- 1 cup sugar
- 1 cinnamon stick
- 2" strip of blood orange zest
Preheat oven to 350º F and grease the bottoms and sides of a 9x13 inch pan with 1 tbsp Della Terra Blood Orange Olive Oil.
Pulse nuts with sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with Della Terra Blood Orange Olive Oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, Della Terra Blood Orange Olive Oil, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts. Bake in the center of the oven for approximately 50 minutes or until golden and crisp.
Meanwhile, prepare syrup. In a heavy sauce pan, bring water, sugar and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer.
Remove baklava from oven and immediately spoon sauce over it and allow to cool.