Tunisian baklawa is phyllo — dozens of paper-thin sheets of dough layered with a filling of finely ground almonds and pistachios, cut into diamond shapes, baked until the pastry is golden and shatteringly crisp, then drenched in pure honey while still hot from the oven. The honey soaks into the layers immediately, pooling in the […]

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Kẹo dừa is a buttery, melt-in-your-mouth coconut candy made by slow-cooking coconut milk, malt syrup, and sugar until thick and glossy. Often mixed with durian, pandan, or peanuts, it’s soft, chewy, and intensely aromatic. Produced widely in Bến Tre — Vietnam’s “coconut kingdom” — it represents the island region’s deep coconut heritage.

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