Honey and Blood Orange Olive Oil Baklava

  • 1 lb. phyllo dough
  • 6 ounces blanched almonds
  • 6 ounces roasted walnuts
  • 6 ounces roasted pistachios
  • 2/3 cup sugar
  • 1 tablespoon fresh ground cinnamon
  • 1 tablespoon fresh grated blood orange zest
  • 1 cup + 1 tablespoon Bella Nonnas Blood Orange Olive Oil
  • 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

Cooking Instructions:
  • Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange.
  • Pulse the nuts with the 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 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, 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. Bake in the center of the oven for approximately 50 minutes until baklava is golden, crisp.

Make the syrup while baklava is baking.

  • In a heavy sauce pan, bring the 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.

Cooking Time: 50 min
Servings: 10-12