Thai-Inspired Baklava

Ingredients

While the original Turkish Baklava is traditionally made with a honey and nut filling, our Thai-inspired version incorporates a fragrant coconut filling infused with lemongrass and ginger. The flavors are reminiscent of Thai desserts, adding a unique twist to this classic pastry. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 200g (1 cup) unsalted butter, melted 200g (1 cup) unsalted butter, melted
• 200g (1 cup) shredded coconut 200g (1 cup) shredded coconut
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 stalks of lemongrass, finely chopped 2 stalks of lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 100g (1/2 cup) chopped pistachios 100g (1/2 cup) chopped pistachios
• 100g (1/2 cup) chopped cashews 100g (1/2 cup) chopped cashews
• Syrup: Syrup:
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 240ml (1 cup) water 240ml (1 cup) water
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (total), 12g (saturated)
• Carbohydrates: 40g (total), 25g (sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the shredded coconut, granulated sugar, lemongrass, ginger, cinnamon, cardamom, and cloves. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Spread half of the coconut filling evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, brushing each sheet with melted butter.
7. 7.
   Spread the remaining coconut filling over the phyllo pastry.
8. 8.
   Using a sharp knife, cut the baklava into diamond or square shapes.
9. 9.
   Sprinkle the chopped pistachios and cashews over the top.
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. In a saucepan, combine the granulated sugar, water, honey, and lime juice. Bring to a boil, then reduce the heat and simmer for 10 minutes.
12. 12.
    Once the baklava is out of the oven, immediately pour the hot syrup over it, ensuring it is evenly distributed.
13. 13.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner stalks.
• Phyllo pastry — Keep the pastry sheets covered with a damp cloth while working to prevent them from drying out.
• Ginger — Use a microplane grater to easily grate the ginger into a fine texture.

Tips & Tricks

• To achieve a crisp and flaky baklava, make sure to brush each layer of phyllo pastry with melted butter generously.
• Allow the baklava to cool completely before pouring the hot syrup over it to ensure it absorbs the syrup evenly.
• For added Thai flavor, garnish the baklava with a sprinkle of toasted coconut flakes before serving.

Serving advice

Serve the Thai-inspired Baklava at room temperature or slightly warmed. It pairs wonderfully with a scoop of coconut or lemongrass ice cream.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, garnished with a dusting of powdered sugar and a sprig of fresh mint.