Name: Pistachio Baklava with Orange-Cardamom Syrup
Yield: Makes about 30 pieces
Ingredients: 1 3/4 cups plus 8 tablespoons sugar, divided; 1 1/4 cups fresh orange juice; 1 1/2 teaspoons ground cardamom; 12 ounces shelled pistachios, toasted (scant 3 cups); 2 teaspoons ground cinnamon; 1 cup (2 sticks) unsalted butter, melted; 30 14x9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package); Powdered sugar (optional)

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Mare pistachio baklava with orange cardamom syrup

Photo by Elinor Carucci

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