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Coconut and Pistachio Baklava Recipe

Coconut and Pistachio Baklava Recipe

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Ingredients

Count

Nutrition

275

Calories

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Ingredients:

Serving

1 1- lb box phyllo dough, thawed if frozen
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
2 1/2 cups shredded unsweetened dried coconut
3/4 cup coarsely chopped unsalted pistachios
1/2 cup sugar
1/4 cup water
1 tbsp orange flower water
pinch of salt
1 3/4 cups sugar
1 1/2 cups water
large pinch of salt
3 tbsp orange flower water
3 tbsp fresh lime juice
2 tbsp finely chopped unsalted pistachios

Directions:

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.
From Luscious Coconut Desserts by Lori Longbotham. Text copyright © 2009 by Lori Longbotham; photographs copyright © 2009 by Lucy Schaeffer. Published by Chronicle Books LLC.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	275.11 Kcal (1152 kJ)
Calories from fat	95.67 Kcal
		% Daily Value*
Total Fat	10.63g	16%
Cholesterol	12.65mg	4%
Sodium	268.73mg	11%
Potassium	96.62mg	2%
Total Carbs	42.88g	14%
Sugars	31.39g	126%
Dietary Fiber	1.32g	5%
Protein	2.53g	5%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	2%
Iron	1mg	6%
Calcium	12.3mg	1%

Amount Per 100 g
Calories	326 Kcal (1365 kJ)
Calories from fat	113.37 Kcal
		% Daily Value*
Total Fat	12.6g	16%
Cholesterol	14.99mg	4%
Sodium	318.44mg	11%
Potassium	114.5mg	2%
Total Carbs	50.82g	14%
Sugars	37.19g	126%
Dietary Fiber	1.56g	5%
Protein	2.99g	5%
Vitamin C	1mg	1%
Vitamin A	0.1mg	2%
Iron	1.2mg	6%
Calcium	14.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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