Recipes / Korean-ish Baklava

koreanish, sweet, dessert, pastry, baking

Korean-ish Baklava

Crispy red bean baklava with honey & cinnamon

I originally set out to create an easy, crispy, phyllo-forward version of Korean red bean doughnuts but after giving these crispity crunchy desserts one bite, I realized that I had created an easy, shortcut, Koreanish “baklava.” I’ve already received some crazy comments on YouTube of people accusing me of bastardizing baklava and that they would “marinade cabbage in camel urine and call it arabian-ish kimchi.” I think they were offended but after trying a bite, I think they’d agree that it’s delicious.

So whether you want to call it “baklava” or something else, this is the perfect dessert that’s so easy, I’m planning on making it again with my 6-year-old nephew this weekend!

Koreanish Baklava (2 servings, about 6 pieces)

  • 2 sheets phyllo dough, thawed in the fridge
  • 2 bars Korean red bean snack, frozen
  • 3 TBSP butter, melted
  • Honey
  • Flaky salt (optional)
  • Cinnamon (optional)
  • Sesame seeds

Prep. Preheat the oven to 375°F. Cut the frozen red bean bars into 3-inch long pieces. Then cut the phyllo dough lengthwise once and crosswise once, creating 12 smaller rectangles (see below).

Wrap. Place one rectangle of dough on your working area and brush with butter. Place another sheet on top and brush with butter. Place a piece of red bean in the middle of the phyllo dough and wrap it like a present, folding one side in, rolling it down, and then folding in the other side in an alternating fashion so that the red bean is tightly enclosed in the dough. Place on a tray and store in the freezer while you roll up the others.

Bake. Brush the rolled pastries with butter and sprinkle with a tiny bit of flaky salt and cinnamon. Bake for 15-20 minutes until the pastries are golden. If some of the red bean leaks out, that’s OK. Remove from the oven and top with honey and sesame seeds. Pairs extremely well with morning coffee. Enjoy!


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