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Chef's Tip
When working with phyllo dough, keep the unused sheets covered with a damp kitchen towel to prevent them from drying out. Apply butter with a pastry brush using gentle strokes to avoid tearing the delicate layers.
Instructions
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- In a food processor, pulse pistachios and walnuts until coarsely ground. Transfer to a bowl and mix with sugar, cinnamon, cardamom, cloves, and orange zest.
- Unroll phyllo sheets and cover with a damp towel. Place one sheet in the buttered dish and brush with melted butter. Repeat with 5 more sheets, brushing each with butter.
- Spread 1/3 of the nut mixture evenly over the phyllo. Top with 4 more phyllo sheets, buttering each layer.
- Add another 1/3 of the nut mixture, followed by 4 more buttered phyllo sheets, then the remaining nut mixture.
- Finish with 6 more phyllo sheets on top, buttering each one. Brush the top sheet generously with butter.
- With a sharp knife, cut the baklava into 24 diamond shapes, cutting through all layers.
- Bake until golden brown and crisp, about 40-45 minutes.
- While baking, make the syrup: Combine honey, water, lemon juice, and vanilla bean (pod and seeds) in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove vanilla pod and let cool slightly.
- When baklava is done, remove from oven and immediately pour the warm syrup over it. Let stand at room temperature for at least 4 hours or overnight to absorb the syrup.
- For the ricotta ice cream: Drain ricotta in a fine-mesh sieve for 1 hour to remove excess liquid.
- Whisk drained ricotta with heavy cream, powdered sugar, and a pinch of salt until smooth.
- Churn in an ice cream maker according to manufacturer's instructions, then freeze until firm, at least 4 hours.
- For candied Meyer lemon: Slice lemon thinly, remove seeds. Bring 1 cup water and 1 cup sugar to a boil, add lemon slices, and simmer for 15 minutes. Cool on a wire rack.
- To serve, place a piece of baklava on a plate with a scoop of ricotta ice cream and a piece of candied Meyer lemon.
Plating
Place a diamond-shaped piece of baklava on one side of the plate. Add a quenelle of ricotta ice cream alongside it. Garnish with a piece of candied Meyer lemon and a light dusting of crushed pistachios. Drizzle any remaining honey syrup decoratively around the plate.
Storage & Reheating
The baklava can be stored covered at room temperature for up to 1 week. The ricotta ice cream can be stored in an airtight container in the freezer for up to 2 weeks. The candied lemon slices can be stored in their syrup in the refrigerator for up to 2 weeks. For the best texture, allow the baklava to come to room temperature before serving.
About This Recipe
This pistachio baklava is inspired by Oleana's exquisite Mediterranean dessert. The traditional layered pastry is elevated with a premium nut filling and aromatic honey syrup. The addition of house-made ricotta ice cream creates a delightful temperature contrast, while the candied Meyer lemon adds a bright, citrusy note that balances the rich sweetness of the baklava.