Tip:
Highlight text to annotate it
X
Aloha friends, it's Cobi! For this Veggietorial, I'm showing you how
I made the most incredibly delicious tropical baklava.
The combination of macadamia nuts, pineapple and coconut is like a sweet island vacation.
So let's get started.
Thaw filo dough according to directions on package and allow to rest in the package at
room temperature while you assemble the filling.
I used candied pineapple rings cut into a small dice.
Roasted pineapple might be an interesting alternative if you want to use fresh.
Pulse raw macadamia nut pieces in the food processor until finely chopped.
Add nuts, pineapple and shredded coconut to a large mixing bowl.
If you want to be ambitious, you can make your own syrup but I used this awesome ginger
syrup.It just gives a nice spike to the sweetness of the dessert.
Mix 4T coconut oil + 3T ginger syrup, pour over nut mixture and mix well.
Filo dough can be a little tricky to work with since it dries out quickly. Get a damp(not
wet) to cover the dough as we assemble the baklava. My towel seemed a little too wet,
and I didn't want the filo to get soggy, so I used a dry towel and then the damp one over
it.
Coat a 9x13 baking pan with coconut oil. Make sure you get the sides and corners as well
as the bottom of the pan.
My pan is a funky measurement,so I had to overlap the dough to make it to the edge of
the pan.
Start with 2 sheets of filo,then brush with coconut oil.
Add another 2 sheets of filo and brush with oil again.
Continue until you have a total of 8 sheets on the bottom layer.
Brushing each layer with coconut oil is really important if you want the end result to be
light and flaky. I tried a shortcut method and that ended up being a very expensive mistake.
So my advice is take the few extra minutes to brush each layer with oil.
Add a third of the nut mixture and spread evenly in the pan.
Add another 2 sheets of filo and brush with oil again.
Continue this process until you've used all the nut filling.
Cover the nut filling with 2 sheets of filo and brush with oil.
Add another 2 sheets of filo and brush with oil again.
Repeat until the top layer has a total of 8 layers of filo.
Are you still with me? So you've got 8 sheets of filo on the bottom,
3 layers of filling and 8 sheets of filo on top.
Cut the baklava into squares, triangles or diamonds before baking or it will be a disaster
if you try and cut it later.
Bake at 350F degrees for 45-50 minutes. The baklava should be a golden brown color.
As soon as you remove the baklava from the oven, pour a mixture of BeeFree Honee+ ginger
syrup mixture down the cuts (this will keep the top layer of pastry crisp)
The hardest part will be waiting for at least an hour (preferably 4-6 hours but let's be
real, who can wait that long) for the baklava to soak up all the sweet sexy syrupy goodness.
I'll leave links in the info box for the full recipe and where you can purchase the ingredients.
What's your favorite kind of baklava? Leave me a comment
Visit Veggietorials.com for more recipes and I make new videos every week, so please subscribe
so you don't miss out on future deliciousness. Mahalo for watching!