Vietnamese-inspired Baklava

Ingredients

While the original Turkish Baklava is known for its rich and sweet flavors, this Vietnamese adaptation incorporates lighter and more fragrant elements. The traditional honey syrup is replaced with a delicate lemongrass-infused syrup, and the nuts are swapped for a combination of toasted coconut and crushed peanuts, adding a tropical twist to the dish. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo dough (12 sheets) 1 package of phyllo dough (12 sheets)
• 1 cup (235ml) melted unsalted butter 1 cup (235ml) melted unsalted butter
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (90g) shredded coconut, toasted 1 cup (90g) shredded coconut, toasted
• 1 cup (120g) crushed peanuts 1 cup (120g) crushed peanuts
• 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
• Zest of 1 lime Zest of 1 lime

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 38g (Sugars: 20g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the sugar, water, lemongrass, and vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let the syrup cool.
3. 3.
   In a bowl, mix together the toasted coconut, crushed peanuts, ground cinnamon, ground cardamom, ground cloves, and lime zest.
4. 4.
   Brush a baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush with melted butter. Repeat this process, layering 6 sheets of phyllo dough.
5. 5.
   Sprinkle half of the coconut and peanut mixture evenly over the phyllo dough.
6. 6.
   Layer another 3 sheets of phyllo dough, brushing each sheet with melted butter.
7. 7.
   Sprinkle the remaining coconut and peanut mixture over the phyllo dough.
8. 8.
   Layer the remaining 3 sheets of phyllo dough, brushing each sheet with melted butter.
9. 9.
   Using a sharp knife, cut the baklava into diamond or square shapes.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
11. 11.
    Remove the baklava from the oven and pour the cooled lemongrass syrup over it, allowing it to soak in.
12. 12.
    Let the baklava cool completely before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Phyllo dough — Keep the phyllo dough covered with a damp cloth while working with it to prevent it from drying out.
• Toasted coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
• Crushed peanuts — Use a food processor or place the peanuts in a sealed plastic bag and crush them with a rolling pin.

Tips & Tricks

• For a more pronounced lemongrass flavor, let the syrup steep with the lemongrass for a longer period of time before straining it.
• If you prefer a sweeter baklava, increase the amount of sugar in the syrup.
• Serve the baklava warm or at room temperature for the best texture and flavor.
• Store any leftover baklava in an airtight container at room temperature for up to 3 days.
• Experiment with different nuts and spices to create your own unique Vietnamese-inspired baklava.

Serving advice

Serve the Vietnamese-inspired Baklava as a delightful dessert after a Vietnamese-inspired meal. Garnish each piece with a sprinkle of toasted coconut and crushed peanuts for an extra touch of flavor and presentation.

Presentation advice

Arrange the diamond or square-shaped pieces of baklava on a serving platter, allowing the layers to be visible. Drizzle any remaining lemongrass syrup over the top for an elegant and appetizing presentation.