Latin American Baklava

Ingredients

While the original Turkish Baklava is traditionally made with phyllo dough, this Latin American adaptation incorporates a tropical twist by using plantain leaves instead. The filling is also infused with Latin American flavors, such as coconut and passion fruit, to give it a unique and refreshing taste. We alse have the original recipe for Baklava, so you can check it out.

• 12 plantain leaves 12 plantain leaves
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 cup (100g) ground walnuts 1 cup (100g) ground walnuts
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1 tablespoon (15ml) passion fruit juice 1 tablespoon (15ml) passion fruit juice
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5ml) ground cinnamon 1 teaspoon (5ml) ground cinnamon
• 1 cup (225g) unsalted butter, melted 1 cup (225g) unsalted butter, melted
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 5g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the plantain leaves and pat them dry.
3. 3.
   In a saucepan, combine the sugar and water. Bring to a boil and simmer for 5 minutes to make a simple syrup. Set aside to cool.
4. 4.
   In a mixing bowl, combine the ground almonds, ground walnuts, shredded coconut, passion fruit juice, vanilla extract, and ground cinnamon. Mix well.
5. 5.
   Lay one plantain leaf on a baking dish and brush it with melted butter. Repeat this process with 6 more leaves, brushing each one with butter.
6. 6.
   Spread half of the nut and coconut mixture evenly over the plantain leaves.
7. 7.
   Layer the remaining 6 plantain leaves on top, brushing each one with melted butter.
8. 8.
   Spread the remaining nut and coconut mixture over the top layer of plantain leaves.
9. 9.
   Cut the baklava into diamond-shaped pieces.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
11. 11.
    Remove from the oven and pour the cooled simple syrup over the hot baklava.
12. 12.
    Allow the baklava to cool completely before drizzling with honey.
13. 13.
    Serve and enjoy!

Treat your ingredients with care...

• Plantain leaves — Make sure to rinse the leaves thoroughly and pat them dry to remove any dirt or debris.
• Passion fruit juice — Use fresh passion fruit juice for the best flavor. If fresh passion fruit is not available, you can use store-bought passion fruit juice.

Tips & Tricks

• To add an extra tropical touch, sprinkle some toasted coconut flakes on top of the baklava before serving.
• If you prefer a sweeter baklava, you can increase the amount of sugar in the simple syrup.
• Serve the baklava warm with a scoop of coconut ice cream for a truly indulgent dessert.

Serving advice

Latin American Baklava is best served warm or at room temperature. Drizzle each piece with honey just before serving to enhance the sweetness.

Presentation advice

Arrange the diamond-shaped pieces of baklava on a platter, garnished with fresh mint leaves and a sprinkle of powdered sugar. The vibrant green of the plantain leaves will add a pop of color to the presentation.