Cucumber Melon White Balsamic
Blood Orange and Honey Bakalava
A bright citrus twist on a classic dessert, this baklava layers crisp phyllo, toasted nuts, warm cinnamon, and Della Terra Blood Orange Olive Oil, finished with a fragrant blood orange honey syrup.
Prep: 30 minutes
Cook: 50 minutes
Makes: 1 (9x13-inch pan)
Ingredients
For the Baklava
- 1 lb phyllo dough
- 6 oz blanched almonds
- 6 oz roasted walnuts
- 6 oz roasted pistachios
- 2/3 cup sugar
- 1 tbsp ground cinnamon
- 1 tbsp fresh 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-inch strip of blood orange zest
Directions
Preheat oven to 350°F and grease the bottom and sides of a 9x13-inch baking dish with 1 tablespoon of Della Terra Blood Orange Olive Oil.
In a food processor, pulse almonds, walnuts, pistachios, sugar, blood orange zest, and cinnamon until finely chopped.
Unroll phyllo dough and cut sheets in half to fit the baking dish. Cover with a slightly damp cloth while working to prevent drying out.
Place 2 sheets of phyllo in the pan and brush thoroughly with Blood Orange Olive Oil.
Repeat until you have 8 layered sheets.
Sprinkle 3 tablespoons of nut mixture over top.
Continue layering with 2 sheets of phyllo, olive oil, and nut mixture until all filling is used.
Finish with a top layer of 6–8 sheets of phyllo, brushing each layer with olive oil.
Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.
Bake in the centre of the oven for about 50 minutes, until golden and crisp.
Meanwhile, prepare the syrup.
In a heavy saucepan, bring water, sugar, and blood orange juice to a boil.
Add honey, cinnamon stick, and orange zest strip, then simmer for about 20 minutes.
Remove baklava from oven and immediately spoon warm syrup evenly over top.
Allow to cool completely before serving.
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