Baklava

Name: Egyptian-Baklava-with-Pistachios-and-Coconut
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Middle-Eastern
Ingredients: 20 Phyllo dough sheets; 1 cup Melted unsalted butter; 1 cup Pistachios, shelled and chopped; 1/2 cup Shredded coconut; 1 cup Sugar; 1/2 cup Water; 1 tablespoon Lemon juice; Pinch Salt

egyptian baklava with pistachios and coconut

By:

Savory Touch

Published:

07 Apr 2025

This Egyptian Baklava recipe is a delightful twist on a classic dessert, incorporating the fragrant sweetness of coconut with the satisfying crunch of pistachios. Forget everything you think you know about baklava, this recipe is designed to be easy, delicious, and most importantly, achievable for even the most novice baker. One of my friends, Sarah, raved about this baklava after trying it at a family wedding in Cairo. I managed to get my hands on her recipe—and after many successful attempts, I'm sharing it with you!

This recipe uses store-bought phyllo dough to streamline the process, but if you're feeling adventurous, feel free to make your own. Regardless of which you choose, the end result will be a symphony of textures and flavors—flaky, crispy phyllo, crunchy nuts, and a luscious, fragrant syrup. So grab your favorite apron and let's get baking!

Required Equipments

9x13 inch baking pan
Mixing bowls
Whisk
Measuring cups and spoons
Parchment paper
Sharp knife
Wooden spoon or spatula

Egyptian Baklava with Pistachios and Coconut: Frequently Asked Questions

Egyptian Baklava with Pistachios and Coconut

A delectable twist on a classic dessert, this Egyptian Baklava recipe combines the crunchy goodness of pistachios and the subtle sweetness of coconut for a truly unforgettable treat.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides to help with lifting out the baklava later. Trust me on this one, it makes a world of difference!
In a large mixing bowl, combine the melted butter and a tiny pinch of salt. Whisk until evenly combined.
Carefully begin layering the phyllo sheets in the prepared baking pan. Brush each sheet generously with the melted butter mixture. You should use about 8-10 sheets, depending on how thick you want your baklava. Don't be afraid to experiment and find what works best for you!
In a separate bowl, gently mix together the chopped pistachios and shredded coconut. I like to use a really good quality pistachio—the taste difference is amazing!
Evenly sprinkle half of the pistachio-coconut mixture over the phyllo layers. Gently pat it down a bit so it's evenly distributed.
Continue layering with more phyllo sheets, brushing each with the butter mixture. Repeat the process with the remaining pistachio-coconut mixture.
Finish with the remaining phyllo sheets (another 8-10 layers), brushing each with butter. The top layer should have that lovely glossy finish. You may want to score the baklava into diamonds or squares. It's not strictly necessary but looks pretty when it's done.
Carefully bake the baklava for approximately 30-40 minutes, or until it is golden brown and crispy. Keep an eye on it towards the end to avoid burning, every oven is a little bit different. If it browns too quickly, you can tent it with foil.
While the baklava is baking, prepare the syrup. In a saucepan over medium heat, combine the sugar, water, and lemon juice. Stir until the sugar dissolves completely. Bring the mixture to a boil and then reduce heat, simmering for about 10 minutes, or until slightly thickened.
Remove the baklava from the oven and immediately pour the hot syrup evenly over the top. Make sure every corner gets some of that lovely sweetness. Let it sit for at least 30 minutes to allow the syrup to soak in completely—the longer, the better!
Once the syrup is absorbed, carefully lift the baklava out of the pan using the parchment paper overhang. Let it cool completely before cutting and serving. Cut into diamond or square portions. Enjoy your baklava! It's best served at room temperature, so resist the urge to dive in straight away!

📝 Notes

Make sure your phyllo dough is completely thawed before you start layering.
Don't be afraid to experiment with different types of nuts or dried fruits!
This recipe is best made a day ahead, allowing the syrup to fully absorb into the baklava. This enhances the flavors immensely and gives the baklava the perfect texture!