COCONUT AND PISTACHIO BAKLAVA
Provided by Lori Longbotham
Categories Fruit Nut Dessert Bake Vegetarian Mother's Day Tropical Fruit Coconut Tree Nut Pistachio Engagement Party Party Phyllo/Puff Pastry Dough Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350°F. Butter a 13-by-9-by-2-inch baking pan.
- 2. Unfold the sheets of phyllo dough, lay the stack on a work surface, and cover with wax paper and then a damp kitchen towel to keep it from drying out. Remove 2 pieces of phyllo, place them in the pan, and brush them with 1 tablespoon of the butter. Continue in the same way with the phyllo and butter until you have used 24 sheets of phyllo.
- 3. To make the filling: Stir together the coconut, pistachios, sugar, water, orange flower water, and salt in a medium bowl. Sprinkle half of the filling evenly over the phyllo in the pan. Place 2 sheets of phyllo in the pan and brush them with 1 tablespoon butter. Continue in the same way until you have used 12 sheets of phyllo. Spread the remaining filling on top. Layer and butter the remaining phyllo in the same way. Brush the top layer of pastry generously with butter, and pour any remaining butter over the top. With a sharp knife, cut the baklava lengthwise into 4 strips and then crosswise into 6 strips, taking care not to press down on the phyllo.
- 4. Bake for 30 minutes. Lower the oven temperature to 300°F and bake for 1 hour and 10 to 15 minutes, until golden brown.
- 5. To make the syrup: Bring the sugar, water, and salt to a boil in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes, or until slightly thickened. Remove the saucepan from the heat and stir in the orange flower water and lime juice.
- 6. Transfer the baklava to a wire rack and let cool for 10 minutes. Sprinkle with the chopped pistachios and pour the syrup evenly over the top. Let cool completely on the rack. (The baklava can be stored at room temperature, tightly covered, for up to 2 days.)
- 7. Cut into pieces with a sharp knife and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
hasaan Memon
[email protected]This baklava was a bit too sweet for me, but I still enjoyed it. I think it would be perfect served with a cup of coffee or tea.
Nishani Akarsha
[email protected]I love the unique flavor of this baklava. The coconut and pistachio combination is a great twist on the classic recipe.
Daniel Goodness
[email protected]This recipe is a bit time-consuming, but it's worth it. The baklava is so delicious and it's sure to impress your guests.
wolf wap
[email protected]I'm not sure what I did wrong, but my baklava didn't turn out flaky at all. It was still tasty, but it wasn't what I was expecting.
mokim khan
[email protected]This is the best baklava I've ever had! The coconut and pistachio combination is amazing.
Eylul Sarimuratoglu
[email protected]The baklava was a bit dry, but it was still tasty. I think I'll add a little more syrup next time.
Farooq Soomro
[email protected]This baklava was so delicious and easy to make. I will definitely be making it again.
Rtii Gyu
[email protected]I'm not a big fan of coconut, but I really enjoyed this baklava. The pistachio flavor really balanced out the coconut.
Bashirkhan Qureshi
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
JF P
[email protected]I had some trouble finding pistachio nuts, but I was able to substitute them with walnuts. The baklava still turned out great.
Qasim malik Qasim malik
[email protected]This baklava was a bit too sweet for my taste, but it was still very good.
MINIK MINIK
[email protected]I was a bit skeptical about the coconut and pistachio combination, but I'm so glad I tried this recipe. It's now one of my favorite baklava recipes.
Daniel Donkor
[email protected]The baklava turned out so flaky and crispy. It was the perfect dessert to serve at my party.
Erin Bennett
[email protected]I love how easy this recipe was to follow. Even though I'm not a very experienced baker, I was able to make this baklava without any problems.
Suman Ahmed
[email protected]This baklava was a hit! The combination of coconut and pistachio was so unique and delicious. I'm definitely making this again.