Coconut and Pistachio Baklava

Vegetarian
Coconut and Pistachio Baklava
45 min.
24
263kcal

Suggestions


Indulge your senses with the exquisite delight of Coconut and Pistachio Baklava, a dessert that perfectly marries the tropical essence of coconut with the rich, nutty flavor of pistachios. This vegetarian-friendly treat is not just a visual masterpiece but also a mouthwatering experience that transports you straight to a sun-kissed paradise. With layers of flaky phyllo dough, generously brushed with buttery goodness, and a luscious filling that offers both sweetness and texture, this baklava is a true celebration of flavors.

Perfect for gatherings, holiday feasts, or simply as a special treat for yourself, this easy-to-make dessert can be whipped up in just 45 minutes. It serves a crowd of 24, making it an ideal choice for parties or family events. Each bite is a harmonious blend of tastes, heightened by a fragrant syrup infused with fresh lime and orange flower water, creating an aromatic finish that lingers on your palate.

Beyond its delectable taste, Coconut and Pistachio Baklava is a feast for the eyes. The vibrant colors of green pistachios and white coconut are beautifully contrasted against the golden-brown pastry, promising to impress your guests. Prepare to be the star of your kitchen as you share this delightful dessert, passing on the simple joy of baking to loved ones. With its inviting aroma wafting through your home, you’ll find that making baklava is not just about the end product but the joyous experience of creating something special.

Ingredients

  • tablespoons juice of lime fresh
  • tablespoons orange-flower water 
  • pound phyllo dough frozen thawed
  • pinch of salt 
  • 1.8 cups sugar 
  • 1.3 cups butter unsalted melted ()
  • tablespoons pistachios unsalted finely chopped
  • 2.5 cups coconut or dried shredded unsweetened
  • 1.5 cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • wire rack
  • baking pan
  • wax paper
  • kitchen towels

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.
  3. 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.
  4. To make the filling: Stir together the coconut, pistachios, sugar, water, orange flower water, and salt in a medium bowl.
  5. Sprinkle half of the filling evenly over the phyllo in the pan.
  6. 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.
  7. Spread the remaining filling on top.
  8. Layer and butter the remaining phyllo in the same way.
  9. 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.
  10. Bake for 30 minutes. Lower the oven temperature to 300°F and bake for 1 hour and 10 to 15 minutes, until golden brown.
  11. 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.
  12. Remove the saucepan from the heat and stir in the orange flower water and lime juice.
  13. Transfer the baklava to a wire rack and let cool for 10 minutes.
  14. Sprinkle with the chopped pistachios and pour the syrup evenly over the top.
  15. Let cool completely on the rack. (The baklava can be stored at room temperature, tightly covered, for up to 2 days.)
  16. Cut into pieces with a sharp knife and serve.
  17. From Luscious Coconut Desserts by Lori Longbotham. Text copyright © 2009 by Lori Longbotham; photographs copyright © 2009 by Lucy Schaeffer. Published by Chronicle Books LLC.

Nutrition Facts

Calories263kcal
Protein3.42%
Fat56.62%
Carbs39.96%

Properties

Glycemic Index
4.5
Glycemic Load
13.82
Inflammation Score
-3
Nutrition Score
4.1534782557384%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.17mg
Naringenin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:263.38kcal
13.17%
Fat:17.05g
26.23%
Saturated Fat:11.49g
71.79%
Carbohydrates:27.07g
9.02%
Net Carbohydrates:25.14g
9.14%
Sugar:15.37g
17.08%
Cholesterol:25.42mg
8.47%
Sodium:98.47mg
4.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.32g
4.64%
Manganese:0.35mg
17.49%
Selenium:6.37µg
9.1%
Vitamin B1:0.12mg
7.81%
Fiber:1.94g
7.75%
Vitamin A:299.58IU
5.99%
Copper:0.11mg
5.56%
Iron:0.96mg
5.34%
Vitamin B2:0.08mg
4.9%
Folate:18.6µg
4.65%
Vitamin B3:0.85mg
4.24%
Phosphorus:41.29mg
4.13%
Magnesium:12.68mg
3.17%
Vitamin E:0.36mg
2.39%
Vitamin B6:0.05mg
2.36%
Potassium:79.83mg
2.28%
Zinc:0.31mg
2.1%
Vitamin B5:0.15mg
1.5%
Vitamin K:1.5µg
1.43%
Vitamin D:0.18µg
1.18%
Source:Epicurious