Almond Coconut Baklava
Description
Almond Coconut Baklava - Authentic recipe from Israel. Ready in 70 min. Vegan. Try it now!
Directions
✓ researched- 1
Preheat the oven to 180 °C. Prepare 500 g of phyllo or puff pastry sheets. Mix 150 g of almonds with 100 g of desiccated coconut.
⏱️ approx. 12 min💡 Tip: Baklava is a sweet pastry made of thin layers of dough, nuts and syrup. This version uses almonds and coconut. Traditionally, phyllo dough is used.
- 2
Place one sheet of dough in a greased baking dish, brush with a little butter, sprinkle with the almond and coconut mixture, and layer more sheets on top.
⏱️ approx. 12 min💡 Tip: Butter each layer for a crisp, flaky result. Distribute the nut mixture evenly between the layers.
- 3
Cut into diamond shapes before baking and bake for 30–35 minutes until golden brown. Boil 200 g of sugar in 200 ml of water to make a syrup and pour it over the hot baklava.
⏱️ approx. 40 min💡 Tip: Pour the syrup over the hot pastry so it is absorbed and keeps the baklava moist. Allow to soak through before serving.
📜 Origin & History
Baklava came to Israel through Sephardic Jews and Ottoman influences. The Israeli version with almonds and coconut developed in the 20th century as a local interpretation. Almonds have been significant in Levantine cuisine since ancient times; coconut was integrated through trading connections. Israeli bakers combined Middle Eastern traditions with available ingredients. The pastry is served particularly at holidays such as Purim and Rosh Hashanah.
🗺️ Where is Mandel-Kokos-Baklava cooked?
Israel
Main regionBaklava hat in Israel eine lange Tradition und wird oft bei Festlichkeiten serviert.
🌿 Regional variants
With pistachios
Use pistachios instead of or in addition to almonds.
With rose water
Add a little rose water to the syrup for an oriental flavour.
🍷 What goes with it?
Cut into diamonds and served with coffee or tea, sprinkled with chopped pistachios.
Frequently Asked Questions
Which dough is best?
Classic paper-thin phyllo dough creates many crispy layers; puff pastry gives a lighter, airier result.
Why pour the syrup over the hot pastry?
Hot pastry absorbs the syrup and becomes moist without getting soggy; cold syrup on hot baklava is ideal.
How long does baklava keep?
In an airtight tin at room temperature for 1–2 weeks; it actually develops more flavour over time.
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Ingredients
verified- Puff pastry500 g
- Almond150 g
- Coconut flakes100 g
- Sugar200 g
- Water200 ml
Nutrition per serving
🌿 More from this culinary tradition
Classics with related regional roots, based on typical growing and dissemination areas.
