Delicious Crisp Plantain Baklava with Jackfruit & Walnut in Rum Syrup is Today’s Delight. This baked Banana Baklava is made of ripe plantain cooked in banana rum syrup, layered with jackfruit, walnut, cinnamon and filo dough in luscious buttered rum syrup.
This plantain banana baklava was inspired by the Filipino turon that is made of plantain with pieces of jackfruit drizzled with sugar, enclosed in pastry wrapper and fried. Instead, I elevated it to a baklava turon style.
I like to indulge in desserts once in a while but an overly sweet dessert is not my choice. Whenever I make desserts it is not too sweet, it has a subtle sweetness instead.
I love pistachio baklava but I can only eat a bite or two, then I put it away for later. A small piece of baklava will take me 4 sitting to finish it. It is too sweet for my taste. This banana baklava has a subtle sweetness and not sticky. I use less brown sugar but more banana rum. Remember, a super ripe plantain banana is already sweet. Some people with sweet tooth might want to add more sugar to this recipe. Also, if you want this dessert to be swimming in rum syrup, add another half to the recipe.
You can use cinnamon, pumpkin spice or nutmeg whichever you prefer sprinkled on the banana layer.
What is Jackfruit?
Jackfruit is a tropical fruit and largest tree-borne fruit that originated in Southwest India. It also grows in Southeast Asia and in the Americas. It is a species of tree in the fig, mulberry, and breadfruit family and also known as jack tree. In the Philippines, it is called langka.
This is available in Asian stores, fresh or in can. If you are new to this fruit, I suggest you get the one in can.
To learn more about jackfruit and to see images, click the link What is Jackfruit?
Where to Buy Phyllo or Filo?
Phyllo or Filo is a very thin unleavened dough used in making pastries and it is available in your local grocer in the refrigerated section.
How to Cook Plantain Banana & Jackfruit
- Plantain should be ripe or I should say super ripe. The plantain peel should be yellow with spots of black or if you prefer a very ripe banana wait when it is almost black. Banana should be soft to touch.
- Use large bananas. Cut banana into three. Then slice each banana into 5 to 6 thin pieces.
- Heat skillet in medium heat, pour rum and bring to a boil. When it boils, add brown sugar and butter. Let it simmer until butter melts.
- Add plantain banana and cook for 15 – 20 minutes. Remove and set aside.
- Add jackfruit and cook for 10 minutes. Remove from skillet and set aside.
- Turn off heat and transfer rum syrup in a container to be used on baklava.
Note: If you decide to continue cooking the following day, place banana, jackfruit and syrup in fridge. Reheat syrup to melt solids that formed.
How to Make Plantain Banana Baklava with Jackfruit and Walnut
- I use a 9 x 13 pyrex and 1 box of Athens Phyllo Dough (Filo). Phyllo comes in two packages. Use one to layer the bottom and the other package for top. You can cut this recipe in half and use a smaller pan. Also, use on only 1 phyllo package, cut in half.
- Usually when I make baklava I use clarified butter, but with this banana baklava recipe a regular melted butter will work.
- Unroll phyllo gently. Some phyllo might have a tear but it doesn’t matter. Separate each package and leave it the way it is. Don’t take each phyllo sheets apart.
- In my video, you will see that I measured the top and bottom of pan with the phyllo. Cut the excess phyllo and set aside.
- Lay the first package of phyllo at the bottom of pan, then the excess phyllo. Pyrex is narrower on the bottom but it’s OK if phyllo is wider. Just center dough on pan.
- Next, lay all the bananas evenly on top of phyllo.
- Sprinkle cinnamon.
- Spread jackfruit pieces and chopped walnuts evenly throughout the pan.
- Take the excess phyllo and make it your first top layer. It doesn’t have to be perfect since it will not be seen. Instead of tossing it away, why not use it.
- Then place the second package in the center and arrange the sides nicely.
- Pour butter all over pan.
- Slowly tilt pan from side to side, so butter is evenly spread.
- Bake at 350 degree F for 45 to 60 minutes. Cooking time varies depending on your oven.
- When done, top with chopped walnuts if you like. Leave pan at room temperature for at least 2 hours or more for a crunchier crust. Just like baklava, the bottom part will not be crunchy and the top will be crisp and crunchy.
- Place leftover in the fridge up to 4 days. Top will still be crisp and crunchy. You can warm it in the microwave but it will not be as crisp and flaky. Enjoy!
Note: There are 2 packages of phyllo sheets in a box. Each package has 5 sheets. Traditionally, when making baklava you brush each sheet with butter which is so tedious. If you decide to do it this way, use a spray. But it is much easier to lay phyllo by package.
Looking for more desserts click this link More Delicious Desserts.
Instead of making baklava, see how I serve my banana with syrup recipe. Click the link, Banana Plantain in Butter Rum Cinnamon Brown Sugar Syrup.
- 2 ripe large plantain banana
- 3/4 cup ripe jackfruit (fresh or in can but optional)
- 1 cup banana rum or rum
- 3/4 cup brown sugar
- 1/2 cup butter
- 1 box phyllo dough in room temperature
- 2 teaspoons cinnamon
- 3/4 cup walnut chopped
- 1/2 cup butter melted
Use plantain when black spots appears on peel. Peel and cut banana into three, then slice each banana into 5 to 6 thin pieces. Cut jackfruit into small pieces.
In medium heat, pour rum in skillet. Bring to a boil.
Add brown sugar and butter. Simmer until butter melts.
Toss-in sliced bananas and cook for 15-20 minutes. Don't turn off heat.
Transfer banana in a plate and set aside.
Toss-in jackfruit and cook for 10 minutes. Set aside.
Transfer rum syrup in container. Set aside. It will be poured on baklava after baking.
Melt butter. Set aside.
Prepare everything that you need. Once you open phyllo, it will dry out quickly. Gently unroll phyllo.
Use a 9x13 pan. Cut the excess phyllo on the long end for top and bottom layer. Don’t discard.
Lay and center bottom phyllo then place some of the excess phyllo (cut-out).
Arrange bananas evenly on top of phyllo.
Spread small pieces of jackfruit and walnut over banana.
Lay excess phyllo cutout as first layer. This will not show and it doesn’t have to be perfect.
Place the second package of phyllo at the center of pan. Press down the sides to lay nicely.
Pour butter all over pan. Tilt pan from side to side to spread it evenly.
Bake at 350 degree F for 45-60 minutes until top is crisp and golden light brown. Oven power can vary, so once it turns golden keep an eye on your baklava.
Once done baking, take it out of oven and pour rum syrup all over baklava. Tilt pan from side to side to evenly spread syrup. Be careful, as this is hot.
Leave it sitting in room temperature for at least 2 hours or more before serving. The longer the crispier the top phyllo. Enjoy!
- Use a knife to slice plantain baklava, then use pizza cutter. It is easier to use pizza cutter to cut the bottom phyllo when using pyrex.
- Taste rum syrup after cooking banana and jackfruit. If you prefer it more sweeter, add another 1/2 cup of brown sugar.
- This recipe does not have too much syrup at the bottom compared to a pistachio baklava. It has enough, to give it flavor.