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INGREDIENTS:
1 (16 oz.) pkg. phyllo dough, about 40 9"x14" sheets
20 oz. sweetened dried pineapple
12 oz. sweetened coconut flakes
3 sticks butter, melted
1 cup shelled almonds, finely chopped
For the Glaze:
1 cup agave nectar
4 tbsp. butter
3 oz. coconut rum
INSTRUCTIONS:
Thaw phyllo dough according to package directions.
Rough chop pineapple and place in a food processor. Pulse to break up chunks then puree. Pineapple will become a sticky mass. It is fine if there are small chunks but hand cut any large ones that might have remained.
Reserve and set aside a heaping 1/3 cup of the coconut for topping baklava after baking.
Divide the remaining coconut into four equal parts. Divide the pineapple and almonds into four equal parts. Set aside. There will be four layers of the filling. Each layer will contain 1/4 of the coconut, pineapple, and almonds.
Layer 1:
Butter the inside of a 9"x13" baking pan. Remove phyllo dough from packaging. There should be forty 9"x14" sheets. Trim off excess phyllo to fit baking pan using kitchen shears or a knife (optional). You can bunch up the edges if you choose not to trim.
Lay phyllo flat and cover with plastic wrap and a damp towel. Working one sheet at a time, butter the top of a phyllo sheet and place butter-side-up in baking pan. Repeat for 10 more sheets (there should be a total of 11 buttered sheets in the pan). Keep the unused phyllo sheets covered to prevent drying out.
Using one of 1/4 portions of the pineapple, pull apart and layer over the top phyllo sheet (the pineapple will be clumpy and sticky to work with). Sprinkle 1/4 of the coconut and 1/4 of the almonds over the pineapple.
Layer 2:
Butter and layer 6 phyllo sheets over the pineapple/coconut mixture. Top with the second 1/4 layer of pineapple, coconut, and almonds.
Layer 3:
Repeat buttering and layering 6 more phyllo sheets. Add the third 1/4 of the filling.
Layer 4:
Repeat buttering and layering 6 phyllo more sheets. Add the last 1/4 of the filling.
Top phyllo layer:
There should be 11 phyllo sheets remaining. Butter and place each sheet over the last layer of pineapple/coconut mixture. Use a sharp knife and cut through baklava on a diagonal to create diamond shaped bars that are roughly 1 1/2-inch thick.
Bake in a preheated 350° F for 60 minutes or until the top is golden brown.
Spoon about 1/3 of the glaze evenly over the baklava once it comes out of the oven. Let glaze soak for a minute. Spoon another 1/3. Sprinkle on the reserved coconut flakes. Add the last third of the glaze. Allow to set for at least 4 hours before serving.
To make the glaze:
Make the glaze about 15 minutes before the baklava is due to come out of the oven. Place butter and agave nectar in a small saucepan on medium heat. Bring to a boil, stirring frequently. Add rum and boil for 1 minute. Remove from heat.
Makes about 30 bars.
Recipe note:
If you don't want to use rum, it may be substituted with a coconut extract. Take the finished glaze off the heat and stir in coconut extract. Start with about 1/2 teaspoon and adjust quantity to taste.
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