Apricot & Pistachio Baklava With Orange-Cardamom Syrup

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Fine Cooking


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1-1/2 tsp. ground cardamom

1-1/2 cups granulated sugar

2/3 cup orange juice (preferably freshly squeezed)

10 oz. (1-1/4 cups) unsalted butter

1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)

12 oz. (2-1/2 cups) unsalted, shelled raw pistachios

12 oz. (2 cups, packed) dried apricots

1/2 cup granulated sugar

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