1 lb. Phyllo dough
1 cup + 1 tablespoon blood orange EVOO
For the filling:
6 ounces blanched almonds
6 ounces roasted walnuts
6 ounces roasted pistachios
⅔ cup sugar
1 tablespoon fresh ground cinnamon
1 tablespoon fresh grated blood orange zest
For the Syrup:
1 cup honey
½ cup water
1 cup fresh squeezed blood orange juice
1 cup sugar
1 cinnamon stick
2” strip of blood orange zest
Preheat oven to 350 degrees and grease bottoms and sides of 9x13” pan with blood orange EVOO. Pulse the nuts with sugar, orange zest and cinnamon bowl of food processor until finely chopped. Unroll and cut phyllo sheets in half to fit pan. Cover phyllo with dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange EVOO thoroughly. Repeat process until there are 8 sheets layered. Sprinkle three tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, ntus, layering as you go. The top layer should be about 6-8 sheets deep. Using a sharp knife cut into diamonds or square shapes all the way to the bottom of the pan. You may cut into four long rows then make diagonal cuts. Bake in center or the oven for 50 minutes until baklava is golden and crisp. Make syrup while baklava is baking. In heavy saucepan, bring water, sugar and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for 20 minutes longer. Remove baklava from oven and immediately spoon sauce over it and allow to cool.