Honey and Blood Orange Olive Oil Baklava

Honey and Blood Orange Olive Oil Baklava

Honey and Blood Orange Olive Oil Baklava

Products used: Blood Orange Olive Oil


1 Tbsp SOOC Blood Orange Olive Oil
6 oz Blanched Almonds
6 oz Roasted Walnuts
6 oz Roasted Pistachios
⅓ cup Sugar
1 Tbsp fresh ground Cinnamon
1 Tbsp fresh grated Blood Orange Zest
1 cup SOOC Blood Orange Olive Oil
1 cup Honey (for the syrup)
½ cup Water (for the syrup)
1 cup fresh squeezed Blood Orange Juice (for the syrup)
1 cup Sugar (for the syrup)
1 Cinnamon stick (for the syrup)
1 2'' strip of Blood Orange Zest (for the syrup)
1 lb Phyllo Dough


Preheat oven to 350°F and grease the bottoms and sides of a 9x13 inch pan with Blood Orange 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, 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 the make diagonal cuts. Bake in the center of the oven for approximately 50 minutes until baklava is golden and 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. Remove baklava from oven and immediately spoon sauce over it and allow to cool.