Modes

Ingredients

• 12 ounces chopped pistachios
• 8 ounces chopped, toasted walnuts
• 8 ounces melted butter
• 1 pack filo dough
• 2 oranges, juice and zest
• 1 cup sugar
• 1/2 cup honey
• 1 cinnamon stick
• 2 ounces Grand Marnier

Instructions

Preheat the Wolf Convection Oven to 365°F on Convection Mode.

Place the pistachios and walnuts in a food processor to finely chop. Melt 8 ounces of butter. Open the filo dough and keep covered with a damp towel to prevent it from drying out.

In an 8”x8” buttered pan, lay out one sheet of filo and brush with melted butter. Repeat 8 times to create the base. On top of the base, add a layer of pistachios and walnuts, followed by 2 layers of buttered filo. Repeat this process 4-5 more times to create 5-6 total layers of filling. However, this can be prepared with any number of layers depending on the desired thickness and the height of the pan. Top with a final layer of pistachios and walnuts. Finish the baklava with another 8 layers of buttered filo.

Cut the baklava into small, serving-size squares before baking to help release the steam from the butter and allow the honey syrup to easily pour into the baked baklava at the end. Add one more layer of butter on top. Refrigerate until the Wolf Convection Oven is preheated.

Place the pan in the Wolf Convection Oven on rack position 4 and bake for 35-40 minutes until dark golden brown on top.

While the baklava is in the Wolf Convection Oven, in a medium saucepan on low heat add the honey, sugar, orange juice, orange zest, Grand Marnier, and a cinnamon stick. Slowly bring to a simmer until the sugar dissolves. Remove from the heat and reserve.

Once the baklava is done cooking, remove it from the Wolf Convection Oven and evenly pour syrup over the whole surface of the baklava. Let rest at room temperature for at least 2 hours to let the syrup soak into the pastry.

Remove from the pan, top with some extra nuts, and enjoy.