Tis’ the season of all things orange and citrus. Olivia has been spending the past month in California and the house she’s been staying at is well equipped with citrus trees — specifically, blood oranges. And when life gives you a plethora of oranges, you make use of them! This Gluten-Free Blood Orange Baklava is to die for.
Here’s how:
Gluten Free Blood Orange Baklava
PREP TIME
15 minCOOK TIME
45minTOTAL TIME
1 hrSERVES
14Syrup Ingredients
- 1 cup honey
- 1 cup blood orange juice
- ½ cup water
- 1 cup sugar
- 2 cinnamon sticks
- 1 orange peel
Baklava Ingredients
- 1-2 packs of puff pastry (make 3 layers)
- 1 ½ – 2 cups of nuts (walnuts, pistachios, almonds)
- ⅓ cup melted butter
- ½ cup sugar
- zest from 1 whole orange
- 1 tsp of cinnamon
- Pinch of sea salt
Syrup Directions
- Add sugar, juice, water, honey, cinnamon sticks and orange peel to a saucepan. Let come to a boil then simmer for 30-40 minutes, until it reduces to a thick syrup consistency.
Baklava Directions
- Finely chop nuts or pulse in a food processor. Zest 1 orange into ½ cup of sugar. Mix together so sugar absorbs oils from the zest. Combine sugar mixture with nuts and add cinnamon.
- Lightly butter glass pyrex and place the first layer of puff pastry. Lightly brush puff pastry with butter and sprinkle nut mixture on top and repeat. (Add second layer of puff pastry, lightly brush with butter and sprinkle nut mixture)
- Top with a third layer of puff pastry. Brush with butter and sprinkle with sugar. Bake in the oven at 350º for 25-30 min or until golden brown on top.
- Gently spoon a few tablespoons of syrup (to preference) over the top of the baklava until evenly coated.
