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.
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!