Bounty Baklava

Background and Description

Baklava is a renowned sweet pastry, celebrated across the Middle East, Turkey, and Greece for its flaky layers and sweet, nutty fillings. Bounty Baklava is a creative twist on traditional baklava, incorporating the flavors of the popular chocolate bar, Bounty, which combines coconut and chocolate.

Baklava's origins are somewhat debated. Many cultures along the Eastern Mediterranean and Western Asia claim it as their invention. However, modern baklava is thought to have been perfected during the Ottoman Empire, where it became a regal dessert favored by sultans. Bounty Baklava carries forward this legacy of decadence while adding an innovative tropical twist that fans of coconut and chocolate will adore.

Ingredients

• Phyllo dough - 500g package, thawed
• Unsalted butter - 1 cup, melted
• Shredded coconut - 2 cups
• Granulated sugar - 1 cup
• Water - 1 cup
• Honey - 1/2 cup
• Coconut milk - 1/4 cup
• Semisweet chocolate chips - 1 cup
• Lemon juice - 1 tablespoon
• Vanilla extract - 1 teaspoon

Preparation

Before starting your Bounty Baklava, ensure all your phyllo dough is thawed if it was purchased frozen. Phyllo dough is notoriously delicate, so handle it with care and keep it covered with a damp kitchen towel to prevent drying out.

Step 1: Make the Syrup

Combine sugar, water, and honey in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add lemon juice and vanilla extract, then reduce to low heat and let it simmer for 10 minutes. Remove from heat and let it cool completely.

Step 2: Coconut Filling

In a large mixing bowl, combine shredded coconut, coconut milk, and semisweet chocolate chips. Stir well until the mixture is evenly combined and the semisweet chocolate is well distributed throughout the shredded coconut.

Assembly

Layering the Baklava

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with unsalted butter. Unroll your prepared phyllo dough and lay a sheet onto the dish. Brush lightly with unsalted butter. Repeat this process, layering and buttering each sheet, for about 5-6 sheets.

Spread a layer of the coconut mixture evenly over the buttered phyllo sheets. Add another 5-6 sheets of phyllo, each brushed with unsalted butter. Repeat the layering process, alternating between a layer of phyllo dough and a layer of coconut filling. Finish with 6-8 sheets of phyllo dough brushed with unsalted butter.

Cooking Process

Baking the Baklava

Before baking, use a sharp knife to cut the unbaked baklava into diamond or square shapes, ensuring the knife goes through all the layers. This will make it easier to serve after baking.

Bake in the preheated oven for approximately 50-60 minutes, or until the top is golden brown. Use a cooking timer to help you keep track of the baking time to prevent overcooking.

Adding the Syrup

Once baked, remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. It will sizzle and soak into the layers, adding flavor and moisture.

Enjoying Your Bounty Baklava

Allow baklava to absorb the syrup and cool completely before serving. This can take several hours, or even overnight. Patience is crucial to experiencing the ideal mix of textures and flavors.

Bounty Baklava is best enjoyed with a cup of strong, black coffee or traditional mint tea, balancing its sweetness with a refreshing beverage. Serve it as a delightful dessert after a Mediterranean-inspired meal, or simply indulge in a slice as a special treat.

Store any leftover baklava at room temperature, covered, for up to five days. Do not refrigerate, as this can cause the baklava to become soggy. If you're planning to enjoy it over a longer period, it can also be frozen and reheated carefully.