Puerto Rican Baklava

Ingredients

While the original Turkish Baklava is traditionally made with phyllo dough, honey, and a mixture of nuts, our Puerto Rican adaptation incorporates local ingredients and flavors. We have replaced some of the traditional nuts with tropical fruits like coconut and pineapple, and added a touch of rum for that distinct Puerto Rican flair. The result is a unique and delightful fusion of cultures. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of puff pastry sheets (2 sheets) (400g) 1 package of puff pastry sheets (2 sheets) (400g)
• 1 cup (240ml) melted butter 1 cup (240ml) melted butter
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) rum 1/2 cup (120ml) rum
• 1 cup (100g) chopped walnuts 1 cup (100g) chopped walnuts
• 1 cup (100g) chopped almonds 1 cup (100g) chopped almonds
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 38g (Sugars: 18g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Thaw the puff pastry sheets according to the package instructions.
3. 3.
   In a bowl, combine the chopped walnuts, almonds, shredded coconut, diced pineapple, ground cinnamon, lemon zest, and orange zest. Mix well.
4. 4.
   Grease a baking dish with butter.
5. 5.
   Place one sheet of puff pastry in the baking dish and brush it with melted butter.
6. 6.
   Sprinkle half of the nut and fruit mixture evenly over the pastry sheet.
7. 7.
   Place the second sheet of puff pastry on top and brush it with melted butter.
8. 8.
   Sprinkle the remaining nut and fruit mixture over the second pastry sheet.
9. 9.
   Using a sharp knife, cut the pastry into diamond or square shapes.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
11. 11.
    While the baklava is baking, prepare the syrup by combining the granulated sugar, water, and rum in a saucepan. Bring to a boil and simmer for 5 minutes.
12. 12.
    Remove the baklava from the oven and immediately pour the hot syrup over it.
13. 13.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Puff pastry — Make sure to thaw the puff pastry sheets according to the package instructions to ensure they are easy to work with and bake evenly.
• Rum — Use a good quality rum to enhance the tropical flavors of the baklava.
• Coconut — If using sweetened shredded coconut, adjust the amount of sugar in the recipe accordingly.
• Pineapple — Fresh diced pineapple works best for this recipe, but you can also use canned pineapple if fresh is not available.
• Walnuts and almonds — Toasting the nuts before chopping them will enhance their flavor.

Tips & Tricks

• To achieve a crispy and flaky baklava, make sure to brush each layer of puff pastry with melted butter.
• Allow the baklava to cool completely before pouring the hot syrup over it to ensure it absorbs the syrup evenly.
• For an extra touch of sweetness, sprinkle some powdered sugar over the cooled baklava before serving.
• Serve the baklava at room temperature or slightly warmed for the best texture and flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Puerto Rican Baklava as a delightful dessert after a traditional Puerto Rican meal. It pairs perfectly with a cup of strong Puerto Rican coffee or a refreshing tropical fruit juice.

Presentation advice

Arrange the diamond or square-shaped pieces of baklava on a serving platter, and garnish with a sprinkle of powdered sugar and a few fresh mint leaves for a pop of color. The golden brown pastry layers and the vibrant tropical fruits will make for an eye-catching presentation.