Exquisite Pistachio Baklava with Zesty Orange-Cardamom Drizzle
Indulge in the layers of sweetness and crunch with this Exquisite Pistachio Baklava, featuring the vibrant flavors of fresh orange and aromatic cardamom. Inspired by a beloved recipe from Bon Appetit, this dish is perfect for gatherings and celebrations. Made with delicate phyllo dough and a luscious syrup crafted from juicy Minneola oranges, this baklava brings a taste of Florida's citrus bounty to your table. The rich nuttiness of lightly toasted pistachios pairs beautifully with the refreshing syrup, creating a harmonious balance that is simply heavenly. Perfectly cut into diamond-shaped pieces, it presents beautifully and is sure to impress your guests. Don't worry if your phyllo tears; the texture adds character to the baklava without sacrificing the end result, which is a delightful medley of flavor and texture in every bite.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Sugar
1 3/4 cups (for syrup)
Fresh Orange Juice
1 1/4 cups (freshly squeezed)
Ground Cardamom
1 1/2 teaspoons (for syrup)
Shelled Pistachios
12 ounces (lightly toasted (about 3 cups))
Sugar
8 tablespoons, divided (for nut mixture and syrup)
Ground Cinnamon
2 teaspoons (for nut mixture)
Unsalted Butter
1 cup (melted (2 sticks))
Phyllo Dough
1 lb (30 sheets (14x9 inches))
Instructions
1
In a medium saucepan, combine 1 3/4 cups of sugar and 1 1/4 cups of fresh orange juice over medium heat. Stir until the sugar completely dissolves.
2
Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until it thickens and reduces to 1 1/2 cups, about 8 minutes. Stir in 1 1/2 teaspoons of ground cardamom, then remove from heat and let it cool.
3
In a food processor, add 12 ounces (about 3 cups) of shelled, lightly toasted pistachios and 2 tablespoons of sugar. Pulse until most of the nuts are finely ground, with the largest pieces resembling small peas.
4
In a medium bowl, combine the ground pistachios, 6 tablespoons of sugar, and 2 teaspoons of ground cinnamon. Mix well and set aside.
5
Preheat your oven to 350°F (175°C).
6
Brush the bottom of a 13x9x2-inch glass baking dish with some of the melted butter (1 cup total, melted).
7
Layer the phyllo dough: Place one sheet of phyllo in the dish, brush it with melted butter, and repeat this process for 9 more sheets, ensuring that each sheet is well coated.
8
Sprinkle half of the nut mixture evenly over the layered phyllo.
9
Cover the nuts with a single sheet of phyllo, brushing it with melted butter. Repeat this layering with another 9 sheets of phyllo and butter, creating a second layer.
10
Evenly sprinkle the remaining nut mixture over the last layer of phyllo.
11
Top with 10 sheets of phyllo dough, brushing each with melted butter as you go.
12
Using a sharp knife, carefully cut diagonal lines through the top layer of phyllo to create a diamond pattern—first from the top left to the bottom right, and then across the other way to form 2 1/4-inch-wide rows.
13
Bake the baklava for 50-55 minutes, or until it is golden brown and crisp.
14
Once out of the oven, drizzle the cooled orange-cardamom syrup evenly over the hot baklava.
15
Allow the baklava to cool in the pan on a wire rack before recutting along the original lines. For best results, it can be made two days ahead and stored airtight at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of this Exquisite Pistachio Baklava?
This baklava features a rich nuttiness from toasted pistachios, aromatic ground cinnamon, and a refreshing drizzle of orange-cardamom syrup.
How many sheets of phyllo dough are required for this recipe?
The recipe uses 1 lb of phyllo dough, which is approximately 30 sheets sized 14x9 inches.
How is the orange-cardamom syrup prepared?
Combine sugar and fresh orange juice, simmer until reduced to 1 1/2 cups, and then stir in ground cardamom and let it cool.
What type of nuts are used in this baklava?
The recipe specifically uses 12 ounces of shelled, lightly toasted pistachios.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before baking the baklava.
How long should the baklava bake in the oven?
Bake the baklava for 50-55 minutes, or until it becomes golden brown and crisp.
When should I add the syrup to the baklava?
Drizzle the cooled orange-cardamom syrup evenly over the baklava immediately after it is removed from the oven while it is still hot.
What should I do if my phyllo dough tears during assembly?
Do not worry if the phyllo tears; the layers and texture will add character to the finished dish without sacrificing the flavor.
How do I store the finished baklava?
Store the baklava in an airtight container at room temperature for up to two days.
Can this baklava be made in advance?
Yes, for best results, it can be made two days ahead of your event.
What size baking dish is recommended for this recipe?
A 13x9x2-inch glass baking dish is recommended.
How do I achieve the diamond-shaped pieces?
Use a sharp knife to cut diagonal lines through the top layers of phyllo from top left to bottom right, and then across the other way.
What is the texture of the ground pistachios?
The nuts should be pulsed until most are finely ground, with the largest pieces being no bigger than small peas.
How much butter is needed for this recipe?
You will need 1 cup (2 sticks) of unsalted butter, melted.
How many layers of phyllo are used in the bottom section?
The first layer consists of 10 sheets of phyllo, each brushed individually with melted butter.
What spices are added to the nut mixture?
Ground cinnamon is mixed with the ground pistachios and sugar.
Should the syrup be hot or cold when applied?
The syrup should be cooled to room temperature before being poured over the hot baklava.
What is the inspiration behind this recipe?
This recipe is inspired by a beloved dish from Bon Appetit and utilizes Florida's citrus bounty.
How many sheets of phyllo are placed between the two nut layers?
There are 10 sheets of buttered phyllo placed between the first and second nut layers.
How wide should the cut rows be?
The rows should be approximately 2 1/4 inches wide to form the diamond pattern.
Do I need to brush the very top sheet with butter?
Yes, every sheet including the top layers should be brushed with melted butter for a crisp finish.
How much sugar is used in the syrup versus the nut mixture?
The syrup uses 1 3/4 cups of sugar, while the nut mixture uses 8 tablespoons of sugar divided between the processing and mixing steps.
What type of oranges are best for the syrup?
The recipe suggests using juicy Minneola oranges for their vibrant citrus flavor.
How many total ingredients are in this recipe?
There are 8 main ingredients: sugar, orange juice, cardamom, pistachios, cinnamon, butter, and phyllo dough.
Should the pistachios be salted or unsalted?
The recipe calls for shelled, lightly toasted pistachios; unsalted is preferred to control the sweetness of the dessert.
Where should the baklava cool once finished?
It should cool in the baking dish placed on a wire rack.
How many sheets of phyllo cover the final nut layer?
The final top layer consists of 10 sheets of buttered phyllo dough.
Is the cardamom added during boiling or after?
The cardamom is stirred in after the syrup has thickened and been removed from the heat.
How many nut layers are in this baklava?
There are two distinct layers of the pistachio nut mixture.
Do I recut the baklava after it cools?
Yes, after cooling, you should recut the baklava along the original lines you made before baking.