This year's batch capitalized on the coconut caramel I made for a test run of vegan Samoa (Girl Scout) cookies that didn't get thick enough. So, not good enough for my Samoas, but perfect for this! Last year's dough was puffier and a little sweeter. I changed up the dough a bit to make it a little denser and a little less sweet. Pick whichever you want, but I highly recommend making both fillings, last year's rosewater baklava and this year's rhubarb caramel. Yummm!
For the dough
For the caramel
- 1 batch above dough
- 1 batch above caramel
- 1 1/2 cups jam of choice (pick rhubarb)