Recipe

Taiwanese-style Baklava

Taiwanese Honey Nut Pastry Delight

4.8 out of 5

In Taiwanese cuisine, we embrace the delicate balance of flavors and textures. This Taiwanese-style Baklava combines the rich sweetness of honey and nuts with a flaky pastry, creating a delightful treat that will transport you to the bustling streets of Taiwan.

Pastry› Sweet Pastry› Baklava

Asian cuisine› Arab cuisine› Turkish cuisine

Asian cuisine› East Asian cuisine› Taiwanese cuisine

Preparation time

30 minutes

Cooking time

25-30 minutes

Total time

55-60 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free, Gluten-free (if using gluten-free rice flour), Nut-free (if omitting peanuts)

Allergens

Peanuts, Sesame seeds

Not suitable for

Vegan (contains honey), Paleo, Keto, Low-carb, Soy-free (contains vegetable oil)

Ingredients

While the original Turkish Baklava is known for its use of phyllo dough and pistachios, this Taiwanese adaptation incorporates local ingredients and flavors. Instead of phyllo dough, we use a light and crispy pastry made with rice flour. The filling is a combination of roasted peanuts, sesame seeds, and a touch of cinnamon, giving it a unique Taiwanese twist. We alse have the original recipe for Baklava, so you can check it out.

2 cups (240g) rice flour 2 cups (240g) rice flour
1/2 cup (120ml) water 1/2 cup (120ml) water
1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
1/4 cup (60g) roasted peanuts, finely chopped 1/4 cup (60g) roasted peanuts, finely chopped
2 tablespoons (20g) sesame seeds 2 tablespoons (20g) sesame seeds
1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
1/2 cup (120ml) honey 1/2 cup (120ml) honey
1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted

Nutrition

Calories: 350 kcal / 1465 KJ
Fat: 18g (Saturated Fat: 5g)
Carbohydrates: 43g (Sugars: 18g)
Protein: 5g
Fiber: 2g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a mixing bowl, combine the rice flour, water, and vegetable oil. Knead until a smooth dough forms.
3.
Divide the dough into two equal portions. Roll out one portion into a thin rectangle.
4.
In a separate bowl, mix together the chopped peanuts, sesame seeds, and ground cinnamon.
5.
Sprinkle half of the nut mixture evenly over the rolled-out dough.
6.
Roll the dough tightly, jelly-roll style, and place it in a greased baking dish.
7.
Repeat steps 3-6 with the remaining dough and nut mixture.
8.
Drizzle the melted butter over the rolled pastries.
9.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
10.
Remove from the oven and immediately pour the honey over the hot pastries.
11.
Allow the pastries to cool completely before serving.

Treat your ingredients with care...

Rice flour — Make sure to use a finely ground rice flour for the best texture in the pastry.
Roasted peanuts — If you prefer a smoother texture, you can pulse the peanuts in a food processor until finely ground.
Honey — Use a high-quality honey for the best flavor in the final dish.

Tips & Tricks

To achieve a flaky pastry, make sure the dough is rolled out thinly.
Brushing the melted butter on the rolled pastries adds richness and helps them brown evenly.
For a more pronounced nutty flavor, lightly toast the sesame seeds before using them in the filling.
Allow the pastries to cool completely before serving to allow the flavors to meld together.
Serve the Taiwanese-style Baklava with a scoop of vanilla ice cream for a delightful contrast of warm and cold.

Serving advice

Serve the Taiwanese-style Baklava as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the sliced Baklava on a serving platter, drizzle some extra honey on top, and sprinkle with a few sesame seeds for an elegant touch. Garnish with a sprig of fresh mint for a pop of color.