Orange and Pistachio Filo Pastry

Ingredients:

• 165g unsalted butter, melted and slightly cooled, plus extra for greasing the pan
• 200 g almond paste, broken into small pieces
• 2 large eggs + 2 egg yolks
• 1 cup of sugar
• 2 tbsp. orange blossom water
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 1/4 tsp vanilla extract
• 220g frozen filo pastry sheets, thawed and torn into pieces
• 3/4 cup freshly squeezed orange juice
• 1/4 cup honey
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup unsalted pistachios, finely chopped

Preparation:

1. Preheat oven to 175°C. Grease the bottom and inside walls of a 22cm square baking pan with butter.
2. Combine the almond paste, whole eggs, egg yolks, melted butter, and 1/4 cup sugar in a food processor. Process until smooth with a few small lumps of almond paste. Add 1 tablespoon orange blossom water, baking powder, salt, and vanilla extract; pulse. Add the phyllo dough pieces and pulse again until finely chopped. Spread the mixture evenly in the prepared pan.
3. Bake until golden brown, 25-30 minutes.
   
   Meanwhile, prepare the syrup.:
   In a small saucepan, heat the orange juice, honey, lemon juice, the remaining 3/4 cup sugar, and the remaining 1 tablespoon orange blossom water over medium heat, stirring constantly, until the sugar and honey dissolve, about 5 minutes. Remove from heat and cover to keep warm.
4. Remove the pie pan from the oven and immediately pour the syrup over it; let it soak in for 15 minutes. Stir the pistachios into the remaining syrup and pour it over the pie, spreading the pistachios with a rubber spatula. Transfer to a wire rack and let cool completely in the pan, about 3 hours, tilting the pan occasionally to distribute the syrup. Slice the pie into diamonds.