Tropical Pineapple Coconut Baklava Bites
A tropical twist on traditional baklava, featuring phyllo dough, crushed pineapple, and shredded coconut, perfect for any dessert table.
Ingredients
Phyllo Dough and Fillings
- 1 cup phyllo dough (thawed) Use fresh and keep covered with a damp cloth.
- 1/2 cup melted butter Melt slowly to avoid burning.
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pistachios Use halal-friendly nuts.
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo dough and cover with a damp cloth.
- In a mixing bowl, combine the crushed pineapple, shredded coconut, chopped nuts, honey, sugar, cinnamon, and salt.
Baking
- Brush a baking dish with melted butter and layer 5 sheets of phyllo dough, brushing each layer with butter.
- Spread a portion of the filling over the phyllo, then layer 3 more sheets of phyllo, brushing each with butter before adding filling. Repeat until all filling is used, finishing with phyllo.
- Cut into bite-sized squares, drizzle remaining butter on top, and bake for about 30-35 minutes until golden brown.
- Let cool for 10 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.