Nut-free fruity baklava

Recipe: Nut-free fruity baklava


  • 1 cup desiccated coconut
  • 3/4 cup dried apricots, chopped
  • 3/4 cup currants
  • 1/4 cup caster sugar
  • 1/2 teaspoon ground cinnamon
  • 15 sheets filo pastry
  • 200g unsalted butter, melted


  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon finely grated orange rind
  • 1 cup caster sugar


  1. Preheat oven to 180°C/160°C fanforced. Place coconut, apricots and currants in a food processor.
  2. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Place pastry on a clean work surface. Cover with a damp tea towel to prevent pastry drying out.
  3. Brush 1 sheet pastry with melted butter. Top with another sheet. Brush with melted butter. Fold sheets in half. Press into pan. Sprinkle pastry with 1/2 cup coconut mixture. Brush 1 sheet pastry with melted butter. Fold in half. Place on coconut mixture. Sprinkle with 2 tablespoons coconut mixture. Repeat with remaining pastry sheets, butter and coconut mixture, ending with pastry sheet. Trim edges. Using a sharp knife, carefully cut into thirds lengthways. Cut crossways diagonally to make 16 diamond-shaped pieces.
  4. Bake for 30 minutes. Reduce heat to 150°C/130°C fan-forced. Bake for 10 to 15 minutes or until golden. Meanwhile, make syrup: Place honey, cinnamon, orange rind, sugar and 2/3 cup cold water in a saucepan over medium-high heat. Cook, stirring, until sugar dissolves.
  5. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until syrup has slightly thickened. Pour hot syrup over hot baklava. Cool in pan. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)