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Coconut and Pistachio Baklava

By Lori Longbotham

5.0

(2)

Image may contain Ice Cream Cream Food Dessert Creme and Pastry
Coconut and Pistachio BaklavaLucy Schaeffer copyright © 2009

I use a French orange flower water, Vallauris brand, that I brought back from Nice. If your orange flower water is from the Middle East (most often Lebanon) you will need to use more to taste; the Middle Eastern-style is not as strongly flavored as the French version. I also use Athens brand phyllo (it says "fillo" on the box), which comes in a 1-pound container with two separate packages inside. Make sure to use unsalted pistachios. This baklava is actually not at all difficult to make, but take care not to press down on the layers of pastry as you layer and then cut them.

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