Honey & Orange Bakalava

October 14, 2018

Honey & Orange Bakalava

  • 1 lb. phyllo dough 
Baklava Filling:
  • 6 oz. blanched almonds
  • 6 oz. roasted walnuts
  • 6 oz. roasted pistachios
  • ⅔ cup sugar
  • 1 Tbs. freshly-ground cinnamon
  • 1 Tbs. freshly-grated blood orange zest
  • 1 cup + 1 Tbs. Blood Orange Fused Olive Oil

Syrup Drizzle:
  • 1 cup honey
  • ½ cup water
  • 1 cup fresh squeezed blood orange juice
  • 1 cup sugar
  • 1 cinnamon stick
  • a 2" strip of blood orange zest


Preheat oven to 350 °F and grease the the bottom and sides of a 9" x13" inch pan with Blood Orange Fused Olive Oil.

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, and nuts, layering as you go. The top layer should end up 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You can cut four long rows and then make diagonal cuts. Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp.
While baklava is baking, make the syrup for drizzling. 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.

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