Persian Tea Recipe: Coconut Baklava
Discover a fresh take on traditional baklava with this Coconut Baklava recipe. Combining flaky layers with the tropical flavour of coconut and the fragrant touch of cardamom and rose water, it’s the perfect dessert for any occasion. Indulgent, unique, and easy to make, this treat will delight everyone! Coconut Baklava!
Ingredients:
- Phyllo dough: 1 pack
- Desiccated coconut: 2 cups
- Sugar: 1 cup
- Vegetable oil: 1/2 cup
- Melted butter: 1/2 cup
- Cardamom powder: 1 teaspoon
For the syrup:
- Water: 1 cup
- Sugar: 1.5 cups
- Lemon juice: 1 teaspoon
- Rose water: 2 tablespoons
How to Prepare:
1. Prepare the Filling:
In a bowl, mix desiccated coconut, sugar, and cardamom powder. This will be used as the filling for the baklava.
2. Make the Syrup:
- Combine sugar and water in a saucepan and heat until the sugar dissolves completely.
- Add lemon juice and rose water, and let it simmer until the syrup thickens slightly.
- Remove from heat and let it cool.
3. Layering the Phyllo Dough:
- Open the phyllo dough and place one sheet on the bottom of your baking pan (preferably a rectangular one).
- Brush the layer with a mixture of melted butter and oil.
- Continue layering several sheets, brushing butter between each layer.
- After a few layers, spread the coconut filling evenly over the dough.
- Add more layers of phyllo dough, brushing each layer with butter as before.
4. Cut and Bake:
- Once all layers are assembled, cut the baklava into diamond or square shapes with a sharp knife.
- Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until the baklava turns golden and crispy.
5. Add the Syrup:
- Remove the baklava from the oven and pour the cooled syrup evenly over the hot baklava.
- Allow it to sit so the syrup is fully absorbed.
6. Serve:
- Once completely cooled, remove the pieces from the pan and serve on a platter. Optionally, garnish with crushed pistachios or more desiccated coconut.
Tips:
- For better flavour, let the baklava rest for a few hours or overnight to allow the syrup to soak in completely.
- You can add a touch of saffron to the syrup for enhanced aroma and colour.