Coconut And Pistachio Baklava Recipes

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COCONUT AND PISTACHIO BAKLAVA



Coconut and Pistachio Baklava image

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

One 1-pound box phyllo dough, thawed if frozen
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
Filling
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
Syrup
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

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.

MINI PISTACHIO BAKLAVAS



Mini Pistachio Baklavas image

Provided by Trisha Yearwood

Categories     dessert

Time 25m

Yield 15 mini baklava tarts

Number Of Ingredients 7

One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions
3 tablespoons unsalted butter
1 cup raw unsalted pistachios
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Steps:

  • Lay the phyllo tart shells out on a serving platter.
  • Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
  • Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.

PISTACHIO BAKLAVA



Pistachio Baklava image

This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.

Provided by Melissa Clark

Categories     pastries, dessert

Time 2h30m

Yield 36 pieces

Number Of Ingredients 5

2 1/4 cups/300 grams shelled pistachio nuts
4 sticks/2 cups/454 grams unsalted butter
1 pound phyllo dough, defrosted overnight in the refrigerator
3 cups/600 grams sugar
Juice of 1/2 lemon, more to taste

Steps:

  • In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don't overprocess the nuts. You want to maintain some texture.
  • Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don't rush it or the butter could burn.
  • Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.
  • Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.
  • Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.
  • Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
  • Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).
  • Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.
  • Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
  • Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.
  • When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 63 milligrams, Sugar 17 grams, TransFat 0 grams

PISTACHIO HAZELNUT BAKLAVA



Pistachio Hazelnut Baklava image

Making Baklava is a long process, but you will find the results of your labors rich and rewarding with this wonderful recipe.

Provided by J William Poulson

Categories     World Cuisine Recipes     European     Greek

Time 3h25m

Yield 60

Number Of Ingredients 13

8 ounces finely chopped pistachio nuts
8 ounces finely chopped hazelnuts
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ cup white sugar
2 cups unsalted butter, melted
1 ½ (16 ounce) packages frozen phyllo pastry, thawed
¼ cup whole cloves
3 cups white sugar
2 ½ cups water
2 tablespoons honey
1 teaspoon ground cinnamon
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
  • Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.
  • Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
  • Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
  • While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
  • When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 20.1 g, Cholesterol 16.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 72.5 mg, Sugar 12.7 g

COCONUT PISTACHIO COOKIES



Coconut Pistachio Cookies image

I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. These crunchy-on-the-outside, chewy-on-the-inside cookies have been a huge hit ever since and one of my favorite to make. Hope you enjoy!

Provided by Ashley Bohacz

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 28m

Yield 24

Number Of Ingredients 12

⅓ cup shortening
3 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pistachios, or more to taste
½ cup coconut flakes, or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl; beat with an electric mixer until smooth.
  • Sift flour, baking soda, and salt together in a bowl. Beat slowly into the shortening mixture until thoroughly combined. Mix pistachios and coconut flakes into the dough using a large spoon or your hands until evenly distributed.
  • Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
  • Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 6.2 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 80.4 mg, Sugar 9.4 g

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