Name: Coconut and Pistachio Baklava
Yield: Makes 24 pieces
Ingredients: One 1-pound 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 tablespoon orange flower water; Pinch of salt; 1 3/4 cups sugar; 1 1/2 cups water; Large pinch of salt; 3 tablespoons orange flower water; 3 tablespoons fresh lime juice; 2 tablespoons finely chopped unsalted pistachios

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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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Recipe notes

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