This recipe was published in the January 2010 issue of Bon Appetit magazine and it inspired me to give baklava a try. It also helped that I had a package of phyllo dough in the freezer that was crying out to be used. Needless to say, this recipe makes a gorgeous and flavorful pan of pastry. Minneola oranges (aka Honeybells) are now ripe here in Florida, and their juice gave the sauce a rich perfume. The orange-cardamom combination also offset the rich nuttiness of the pistachios perfectly. Heaven in a 13 x 9 pan! The only hitch in the recipe for me was that the phyllo I had was larger than the recipe called for, so I let some sheets come up the sides of the pan a little and folded the rest over and spread a little butter on them. The edges got a little thicker than the center, but were extra crispy and wonderful as a result!
Be sure to cover the phyllo with plastic wrap and a damp towel while working with it, and if it tears or breaks, don't worry about it. I felt like mine was a messy patchwork quilt, but it didn't show when it was done and looked very professional. The article that was with the recipe suggested using the back of the hands to lift and move the phyllo, and it was a great suggestion and made it much easier to work with.