This Blood Orange Olive Oil Baklava is so craveable! Sweet and decadent, you'll keep going back for more. It's a fantastic dessert for a crowd, it always disappears at parties, perfect for the upcoming season!
1 lb phyllo dough 9 ounces roasted walnuts 9 ounces roasted pistachios 1 cup sugar 1 tablespoon fresh ground cinnamon 2 tablespoon fresh grated orange zest 1 cup plus 1 tablespoon of TTOV's Blood Orange Olive Oil 1 cup honey 1/2 cup water 1 cup orange juice 1 cinnamon stick
1. Preheat oven to 350 degrees and coat the the bottom and sides of a 9x13 inch pan with TTOV's Blood Orange Olive Oil. 2. Combine the nuts with 1/2 cup of sugar(saving other half of sugar for the syrup), 1 tablespoon of orange zest and cinnamon a food processor and pulse until finely chopped. Cut the phyllo sheets to fit your pan. Cover phyllo with a dampened cloth to keep from drying out. Place two sheets of phyllo dough in pan, and brush with TTOV's Blood Orange Olive Oil. Repeat the process until there are 8 sheets layered. Add 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. Your top layer should have 8 sheets, just as the bottom did. 3. Using a sharp knife, cut into four long rows, then make cuts diagonally across the pan for diamond shapes. Or cut squares, your choice! Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp. 4. While Baklava is baking, make your syrup. In a heavy sauce pan, bring the water, sugar and orange juice to a boil. Add honey, cinnamon stick and remaining orange zest and simmer for about 20 minutes. 5. Once Baklava is out of the oven, pour the syrup over top, and allow to cool before digging in! We added crushed pistachios on top for an extra crunch.