Apricot & Pistachio Baklava with Orange-Cardamom Syrup

Apricot & Pistachio Baklava with Orange-Cardamom Syrup
Photo by Scott Phillips

Ingredients

  • 2/3 cup orange juice (preferably freshly squeezed)
  • 10 oz. (1-¼ cups) unsalted butter
  • 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)
  • 1-½ cups granulated sugar
  • ½ cup granulated sugar
  • 12 oz. (2 cups, packed) dried apricots
  • 12 oz. (2-½ cups) unsalted, shelled raw pistachios
  • + 1 more ingredients
    • 1-½ tsp. ground cardamom

Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

View full recipe at Fine Cooking

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