RECIPES BISCUITS/SLICES

Coconut Baklava

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 9
Difficulty Medium

Rating (click to rate)

4.0 based on 1 rating.

Ingredients

  • 360 g Desiccated Coconut
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Garlic Cloves ground
  • 10 Sheets Filo Pastry (about 150 grams)
  • 200 g Unsalted Butter melted
  • 400 g Caster Sugar
  • 1.5 tbsp Lemon Juice
  • 1.5 tbsp Orange Blossom Water

Nutrition Information

Qty per
53g serve
Qty per
100g
Energy 262.83369802146kcalcal 491.47893367569kcalcal
Protein 2.0510236418511gg 3.835257503238gg
Fat (total) 19.268745808182gg 36.031082446285gg
 - saturated 9.3916239101274gg 17.561619151497gg
Carbohydrate 21.961498993964gg 41.066325165777gg
 - sugars 9.5384632796781gg 17.836197553398gg
Dietary Fibre 0.019166666666667gg 0.035840202250936gg
Sodium 116.13128353454mgmg 217.15662728028mgmg

Nutritional information does not include the following ingredients: Desiccated coconut, ground Cinnamon, Garlic cloves, Sheets filo pastry , Lemon juice

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Coconut Baklava a delicious Greek sweet treat and really isn’t as hard as you would think.

Method

  1. Preheat the oven to 180 degrees.

  2. Lightly grease a rectangular shallow tin and line the base with baking paper.

  3. Place the coconut, cinnamon, nutmeg and cloves in a large bowl and stir to combine.

  4. Cut the stack of filo sheets in half width ways, so it will fit into the tin.

  5. Brush a sheet of filo liberally with melted butter, top with another sheet and repeat until you have four layers of pastry. Repeat with the remaining filo to give five stacks in total, each with four layers.

  6. Put one stack of filo in the tin and brush the top of the filo with butter.Evenly spread one-quarter of the coconut mixture over the filo, top with another filo stack and brush with butter.

  7. Repeat with remaining coconut mixture and pastry stacks, finishing with a layer of filo. Liberally brush the top with butter, then score into diamond shapes using a sharp knife, making the cuts about 1cm deep (do not cut all the way through at this stage).

  8. Bake for 18-20 minutes, or until golden and crisp.

  9. Meanwhile, make the syrup. Combine 400ml water, the sugar, lemon juice, honey and orange blossom water in a saucepan and stir until the sugar dissolves. Bring to a simmer and cook for 10 minutes, or until slightly thickened. Cool the syrup.

  10. While the baklava is still very hot, pour over the cool syrup.

  11. Allow to cool completely before cutting along the scored marks into diamond shapes to serve.

Recipe Hints and Tips:

  • If you do not have Orange Blossom it can be found at most cake shops or make 1 teaspoon orange essence to 1 tablespoon water.
  • This recipe is not suitable for freezing.
  • Store in an airtight container for up to 1 week.

Coconut Baklava Pinnable

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About Author

Kate Carlile

Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less

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