📖 Instructions

1. First things first, let's get the oven ready! Preheat it to 325°F (160°C). This is really important for that perfect golden-brown finish. Don't skip this step or you'll be sorry!
2. Grab that 9x13 inch baking pan and give it a light greasing. I usually use butter or cooking spray. Lining it with parchment paper? Even better! It’ll make removing the baklava a total breeze later on.
3. Time for the nuts! In a food processor, toss in the pistachios and pulse until coarsely ground. You want them finely chopped but not a powder. Trust me, texture is key here. Then, in a bowl, mix the ground pistachios with the cinnamon and a pinch of salt. This mixture is gonna give your baklava a warm, spicy kick.
4. Now, onto the phyllo dough – the star of the show! Lay one sheet of phyllo dough in the prepared pan, then brush it with melted butter. Repeat this step with 7 more sheets. Make sure each layer is nicely coated. This butter is what gives the baklava its flaky layers.
5. Sprinkle half of the pistachio mixture evenly over the buttered phyllo dough. Top with 8 more sheets of phyllo dough, brushing each with butter as you go. Spread the remaining pistachio mixture over the phyllo. Then add the last 8 sheets of phyllo, brushing each with butter. Whew! Almost there!
6. Using a sharp knife, cut the baklava into diamond shapes or squares. Get creative or not it is really up to you. Pro tip: cutting it before baking helps prevent the phyllo from cracking later. Bake for 45-50 minutes, or until golden brown and crispy. Keep an eye on it – ovens can be tricky!
7. While the baklava is baking, let's make the syrup! In a small saucepan, combine the blood orange juice, blood orange zest, maple syrup, and sugar. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, or until slightly thickened. The aroma? Divine.
8. Once the baklava is out of the oven, immediately pour the warm syrup evenly over it. You should hear a satisfying sizzle. Let it cool completely before serving. This allows the syrup to soak in and the flavors to meld together. Patience, my friend, patience.
9. And that's it! Once cooled, carefully remove the baklava from the pan and transfer it to a serving platter. Garnish with extra chopped pistachios and blood orange zest for a pop of color and flavor. Now, take a bite and enjoy the explosion of sweet, nutty, citrusy goodness!