- 36
Ingredients
- 1 1/4 flaked coconut, toasted
- 1/2 c. finely chopped macadamia nuts
- 1/2 c. finely chopped pecans
- 1/2 c. packed brown sugar
- 1 tsp. ground allspice
- 1 1/4 c. butter, melted
- 1 pkg. (16 oz. 4x9") phyllo dough, thawed
- 1 c. sugar
- 1/2 c. water
- 1/4 c. honey
Preparation
Step 1
In a large bowl, combine the first 5 ingredients; set aside. Brush a 13x9x2" baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to preven it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. Using a sharp knife, cut into 36 diamond shapes. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool completely on a wire rack. In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.