Pistachio and Orange Baklava Recipe
Prep Time:
20 minutes
Cook Time:
50 minutes
Servings:
12 servings
Ingredients
  • 3 cups pistachios
  • 1 teaspoon ground cinnamon
  • 1 (1-pound) package phyllo dough, defrosted
  • 8 ounces butter, melted
  • 1 orange
  • ¾ cup sugar
  • ¾ cup water
  • ⅓ cup honey
  • 1 teaspoon orange blossom water
Directions
  1. Preheat the oven to 350 F.
  2. Lightly grease a 9x13 baking dish.
  3. Add the pistachios and cinnamon to a food processor. Pulse until pistachios are finely chopped.
  4. Add 2 sheets of phyllo to the baking dish.
  5. Brush evenly with some of the butter.
  6. Add an even sprinkling of chopped pistachios.
  7. Repeat the layering: 2 sheets of phyllo, then butter, then nuts.
  8. Top with 2 sheets of phyllo and brush with butter.
  9. To create a diamond pattern, first slice 6 columns lengthwise, cutting through the entire pastry.
  10. Cut 10 diagonals across the baklava, again cutting through the pastry.
  11. Bake for 45–50 minutes, until the top is light brown and phyllo is slightly pulling away from edges.
  12. While the baklava bakes, zest and juice the orange into a small pot. Add the sugar, water, honey, and orange blossom water.
  13. Bring to a boil, then simmer for 10 minutes. Remove from heat and set aside.
  14. Pour the warm syrup over the hot baklava in two additions, allowing the first half of the syrup to soak in before adding the rest.
  15. Slice and serve warm.