• Preheat oven to 350 degrees F.
• In a small pot combine strained orange juice, maple syrup, and vanilla bean and gently bring to a boil. 
• Simmer on very low heat until you get thin syrup that coats the back of a spoon. Set aside to cool.
• Grind nuts for filling in a food processor until you get a coarse crumb. 
• Place ground nuts in a bowl with salt, cinnamon, lemon, and orange zest, then mix all dry ingredients well and add maple syrup to bind.
• Prepare the baking pan by brushing it with a small amount of olive oil. 
• Divide the nut mixture into 6 equal portions.
• Open the thawed packet of filo, gently remove one sheet, and cover the remaining sheets with a piece of cling film and a damp kitchen towel to prevent the pastry from drying out. 
• Cut the first sheet in half along the widest edge. Place one half in front of you with a longer edge perpendicular to you with a shorter edge facing you. Put the other half with whole sheets under a damp towel.
• Lightly dip the pastry brush in olive oil and brush the pastry with it. 
• Place about 2 generous tablespoons of filling at the bottom of the oiled sheet leaving a 1-inch margin at the bottom and on the sides of the sheet.
• Mold filling with hands (it should be sticking together easily) into a long tube and start rolling the tube by folding the bottom margin over the filling, then fold the sides in like you would with a burrito, and finally roll the tube tightly around the filling. 
• Apply a little bit more oil to seal the roll. Place in a greased pan, seam down, and cover with a damp kitchen towel while you roll the remaining baklava.
• Repeat the last 3 steps with the remaining 2.5 sheets. 
• Using a sharp knife cut each baklava into 2, 3, or even 4 (depending on how big you want them) pieces. Brush tops with a small amount of oil and bake until golden brown (about 25 minutes).
• As soon as the baklava is ready, brush with cold syrup (if not cold, they’ll end up soggy!). 
• Sprinkle with finely chopped pistachios.

BON APPÉTIT!