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A single, glistening slice of Coconut Baklava resting on a white plate with syrup pooled underneath.

Coconut Baklava

  • Author: faironplay.com
  • Total Time: 80 min
  • Yield: 16 pieces 1x
  • Diet: Vegetarian

Description

A sweet pastry made with layers of phyllo dough, chopped nuts, and a coconut-honey syrup.

Ingredients

Scale
  • 1 lb phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 2 cups finely chopped walnuts
  • 1 cup shredded unsweetened coconut
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup water
  • 1 cup granulated sugar (for syrup)
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 1 cinnamon stick

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
  2. In a bowl, mix the chopped walnuts, shredded coconut, 1/2 cup sugar, cinnamon, and cloves.
  3. Unroll the phyllo dough. Keep the sheets covered with a slightly damp towel to prevent drying.
  4. Brush the bottom of the baking pan with melted butter.
  5. Place one sheet of phyllo dough in the pan, brushing it lightly with butter. Repeat this process for 8 layers.
  6. Sprinkle about one-third of the nut-coconut mixture evenly over the phyllo layers.
  7. Top with 4 more buttered phyllo sheets.
  8. Sprinkle another third of the nut-coconut mixture over these layers.
  9. Top with 4 more buttered phyllo sheets.
  10. Sprinkle the remaining nut-coconut mixture over these layers.
  11. Top with the remaining phyllo sheets, brushing each sheet with butter. Make sure the top sheet is well buttered.
  12. Using a sharp knife, score the baklava into diamond shapes before baking. Cut all the way through the layers.
  13. Bake for 45 to 55 minutes, or until the top is golden brown and crisp.
  14. While the baklava bakes, prepare the syrup. Combine 1 cup water, 1 cup sugar, honey, lemon juice, and the cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick. Let the syrup cool slightly.
  15. Immediately pour the warm syrup evenly over the hot, baked baklava. You should hear sizzling.
  16. Let the baklava cool completely, at least 4 hours or overnight, before serving.

Notes

  • If your phyllo dough tears, simply patch the layers together; the syrup will hold everything in place.
  • For a stronger coconut flavor, lightly toast the shredded coconut before mixing it with the nuts.
  • Store the finished baklava in an airtight container at room temperature.
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 piece
  • Calories: 350
  • Sugar: 30g
  • Sodium: 50mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: coconut baklava, phyllo dough, greek pastry, sweet dessert, honey syrup

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Find it online: https://faironplay.com/coconut-baklava-recipe/