Side Pannel
Pina Colada Baklava
Pina Colada Baklava
- Recipe Submitted by Cobb on 11/29/2014
Category: Holiday, Side Dishes, Desserts
Ingredients List
- 1 (16 oz.) pkg. phyllo dough, about 40 9"x14" sheets
- 20 oz. sweetened dried pineapple
- 12 oz. sweetened coconut flakes
- 3 sticks butter, melted
- 1 cup shelled almonds, finely chopped
- ~~ For the Glaze ~~
- 1 cup agave nectar
- 4 tbsp. butter
- 3 oz. coconut rum
Directions
Thaw phyllo dough according to package directions.
Rough chop pineapple and place in a food processor. Pulse to break up chunks then puree. Pineapple will become a sticky mass. It is fine if there are small chunks but hand cut any large ones that might have remained.
Reserve and set aside a heaping 1/3 cup of the coconut for topping baklava after baking.
Butter the inside of a 9"x13" baking pan. Remove phyllo dough from packaging. There should be forty 9"x14" sheets. Trim off excess phyllo to fit baking pan using kitchen sheers or a knife (optional). Lay phyllo flat and cover with plastic wrap and a damp towel. Working one sheet at a time, butter the top of a phyllo sheet and place butter-side-up in baking pan. Repeat for 10 more sheets (there should be a total of 11 buttered sheets in the pan), keeping the unused phyllo sheets covered to prevent drying out.
Pull apart and layer 1/4 of the pineapple over the top phyllo sheet. The pineapple will be clumpy and sticky to work with. Sprinkle 1/4 of the coconut and 1/4 of the almonds over the pineapple.
Layer 6 buttered phyllo sheets over the pineapple/coconut mixture. Top with 1/4 of pineapple, 1/4 of coconut, and 1/4 of almonds. Repeat layering the 6 phyllo sheets and filling two more times.
There should be 11 phyllo sheets remaining. Butter and place each sheet over the last layer of pineapple/coconut mixture. Use a sharp knife and cut through baklava on a diagonal to create diamond shaped bars that are roughly 1 1/2-inch thick. Bake in a preheated 350 degrees F for 60 minutes or until the top is golden brown.
Meanwhile, during the last 15 minutes of baking, make the glaze. Place butter and agave nectar in a small saucepan on medium heat. Bring to a boil, stirring frequently. Add rum and boil for 1 minute. Remove from heat.
Spoon about 1/3 of the glaze evenly over the baklava once it comes out of the oven. Let glaze soak for a minute. Spoon another 1/3. Sprinkle on the reserved coconut flakes. Add the last third of the glaze. Allow to set for about 4 hours before serving. Makes about 30 bars.
Note: If you don't want to use rum, it may be substituted with a coconut extract. Take the finished glaze off the heat and stir in coconut extract. Start with about 1/2 teaspoon and adjust quantity to taste.
Rough chop pineapple and place in a food processor. Pulse to break up chunks then puree. Pineapple will become a sticky mass. It is fine if there are small chunks but hand cut any large ones that might have remained.
Reserve and set aside a heaping 1/3 cup of the coconut for topping baklava after baking.
Butter the inside of a 9"x13" baking pan. Remove phyllo dough from packaging. There should be forty 9"x14" sheets. Trim off excess phyllo to fit baking pan using kitchen sheers or a knife (optional). Lay phyllo flat and cover with plastic wrap and a damp towel. Working one sheet at a time, butter the top of a phyllo sheet and place butter-side-up in baking pan. Repeat for 10 more sheets (there should be a total of 11 buttered sheets in the pan), keeping the unused phyllo sheets covered to prevent drying out.
Pull apart and layer 1/4 of the pineapple over the top phyllo sheet. The pineapple will be clumpy and sticky to work with. Sprinkle 1/4 of the coconut and 1/4 of the almonds over the pineapple.
Layer 6 buttered phyllo sheets over the pineapple/coconut mixture. Top with 1/4 of pineapple, 1/4 of coconut, and 1/4 of almonds. Repeat layering the 6 phyllo sheets and filling two more times.
There should be 11 phyllo sheets remaining. Butter and place each sheet over the last layer of pineapple/coconut mixture. Use a sharp knife and cut through baklava on a diagonal to create diamond shaped bars that are roughly 1 1/2-inch thick. Bake in a preheated 350 degrees F for 60 minutes or until the top is golden brown.
Meanwhile, during the last 15 minutes of baking, make the glaze. Place butter and agave nectar in a small saucepan on medium heat. Bring to a boil, stirring frequently. Add rum and boil for 1 minute. Remove from heat.
Spoon about 1/3 of the glaze evenly over the baklava once it comes out of the oven. Let glaze soak for a minute. Spoon another 1/3. Sprinkle on the reserved coconut flakes. Add the last third of the glaze. Allow to set for about 4 hours before serving. Makes about 30 bars.
Note: If you don't want to use rum, it may be substituted with a coconut extract. Take the finished glaze off the heat and stir in coconut extract. Start with about 1/2 teaspoon and adjust quantity to taste.
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