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Yields12 Servings
 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 stick Cinnamon
 6 oz Blanched Chopped Almonds
 6 oz Walnuts, roasted
 6 oz Natural Pistachios, roasted
 1 tbsp Ground Cinnamon
 1 tbsp Blood Orange Zest, freshly grated
 1 lb Phyllo Dough, frozen
 1 cup VSOP Blood Orange Extra Virgin Olive Oil
 ½ cup Water
 1 cup Sugar
 1 cup Honey
 2 cups Sugar
 1 cup Blood Orange Juice, freshly squeezed
1

Preheat oven to 350 degrees Fahrenheit and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange EVOO.

2

Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped.

3

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.

4

Place two sheets of dough in pan, brush with Blood Orange EVOO thoroughly. Repeat the process until there are 8 sheets layered.

5

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.

6

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.

7

Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp.

8

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.

Ingredients

 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 stick Cinnamon
 6 oz Blanched Chopped Almonds
 6 oz Walnuts, roasted
 6 oz Natural Pistachios, roasted
 1 tbsp Ground Cinnamon
 1 tbsp Blood Orange Zest, freshly grated
 1 lb Phyllo Dough, frozen
 1 cup VSOP Blood Orange Extra Virgin Olive Oil
 ½ cup Water
 1 cup Sugar
 1 cup Honey
 2 cups Sugar
 1 cup Blood Orange Juice, freshly squeezed

Directions

1

Preheat oven to 350 degrees Fahrenheit and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange EVOO.

2

Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped.

3

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.

4

Place two sheets of dough in pan, brush with Blood Orange EVOO thoroughly. Repeat the process until there are 8 sheets layered.

5

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.

6

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.

7

Bake in the center of the oven for approximately 50 minutes until baklava is golden and crisp.

8

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.

Blood Orange & Honey Bakalava