Pina Colada Baklava is a tropical twist on a popular Greek dessert. This crispy, sticky, and sweet bar is made of layers of pineapple, coconut, and chopped almonds, and buttered phyllo dough. It is finished off with a generous glazing of coconut rum syrup.
If you are looking for something new to bring to the holiday parties this year, look no more! How about some Pina Colada Baklava? You certainly will not have to worry about having duplicates of these at the dessert table. And if you have never made baklava before, now is the time to try. I promise, these babies are going to fly off the plate and you will be happy that you made them. My husband brought some to work and got rave reviews and requests for the recipe. This was supposed to be next week's post, but I decided to publish this one earlier than usual in the event that any of my husband's coworkers wanted to make some for Thanksgiving.
This recipe is not complicated, although it is a little tedious. There are 40 layers of phyllo dough to be buttered. Additionally, separating and layering the mass of pureed, dried pineapple is a labor of love, but it is so worth your while. Finally, if you have any hesitation about using rum, omit it and add coconut extract instead. I haven't done it myself, but I would start with 1/2 teaspoon and add more to taste. I like to use the rum which definitely kicks it up a notch!
In parting, bring the uniqueness and the fun to your next social event with this Pina Colada Baklava. It's going to be a crowd-pleaser. If you don't have one to go to, make it anyway and have a party of your own!
Wishing you all a safe and wonderful Thanksgiving!
ALSO FOUND ON IN GOOD FLAVOR
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