Coconut Flour Baklava Diamonds with Saffron Syrup

In a medium bowl, combine coconut flour, salt, and 2 tablespoons white sugar; whisk to distribute evenly.

Add room-temperature butter cut into small pieces and 2 eggs to the flour mixture. Work with fingertips until a cohesive dough forms that holds together when pressed.

Divide the dough in half. Wrap each portion in plastic and refrigerate for 20 minutes until firm enough to roll.

While dough chills, pulse 1 cup pistachios and 2 tablespoons white sugar in a food processor until finely chopped but not pasty; transfer to a bowl.

Preheat oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides.

Roll the first dough portion between two sheets of parchment into a thin rectangle approximately 9 by 11 inches. Peel off top parchment and invert into the prepared pan; press gently into corners.

Spread the pistachio filling evenly over the dough base, leaving a 1-centimeter border.

Roll the second dough portion and drape over the pistachio layer. Trim edges and fold the bottom layer over the edges, pressing to seal. Lightly score the top into diamond or square shapes.

Bake 28-30 minutes, until the top is deeply golden and the edges pull slightly away from the pan. Remove from oven.

While the baklava bakes, combine 1 cup white sugar, honey, saffron, and water in a small saucepan over medium heat. Stir until sugar dissolves.

Bring to a boil, then reduce heat and simmer 5-7 minutes until the syrup is slightly viscous and has turned a deep amber-gold from the saffron. Remove from heat immediately.

Pour the hot saffron syrup evenly over the hot-from-the-oven baklava. It will sizzle and absorb rapidly.

Let stand uncovered for 15 minutes to set the syrup and cool slightly.

Use the parchment overhang to lift the pastry from the pan. Cut along the scored lines into diamonds or squares. Serve warm or at room temperature.