1 minute read
Hawaiian Baklava
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By Stephanie Seaberg, Resident since 2010
You read that correctly... Hawaiian Baklava! It is, by far, one of my favorite hybrid dishes in my recipe collection. A Middle Eastern sweet treat that also echoes the flavors of the Hawaiian islands. A dessert like this isn’t supposed to make any sense, yet somehow it does. I always find myself skipping the birthday cake each year in exchange for a slice of this sticky and sweet piece of heaven.
For the Baklava
YOU WILL NEED:
2 LBS. Phyllo Dough, thawed
1 LBS. Melted Butter
1 1/2 C. Macadamia nuts, finally chopped
1/2 C. White sugar
1/2 TBS. Ground cinnamon
1/2 tsp. Ground clove
1 C. Sweetened shredded coconut
For the syrup
YOU WILL NEED:
2 C. White Sugar
1 C. Regular honey
2 C. Water
Rind from 1 orange
PUTTING IT TOGETHER:
In a medium-size bowl mix your sugar, macadamia nuts, shredded coconut, cinnamon and clove together. In a 12x17 casserole dish, brush some melted butter onto the bottom of the dish and place 6-8 layers of phyllo dough in the dish. Sprinkle 1/3 of your nut and sugar mixture evenly over the dough. Then, add more layers of Phyllo dough on top, brush generously with melted butter and add more of your sugar and nut mixture. Repeat this process once more and to top it off with the last of the butter and any left over coconut. It should feel like you’re making a lasagna. With a sharp knife, gently slice your baklava into your desired size. (Warning! You have to do this before you bake it) I usually make mine 3 x 4 inch squares. Place it in a preheated 350° oven for 45 minutes. (This is a good time to start making the syrup) Let it cool before pouring the syrup over the top and serve it chilled.
FOR THE SYRUP:
Combine your sugar, honey, water and orange rind in a small sauce pan and simmer for 10 minutes. Remove the rind and cool it before pouring over the baklava.
Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.
