Double Nut Baklava

10 ingredients
5 steps

Ingredients

  • 1-1/4 cups sweetened shredded coconut, toasted
  • 1/2 cup finely chopped macadamia nuts
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground allspice
  • 1-1/4 cups butter, melted
  • 1 package phyllo dough (16 ounces, 14x9-inch-sheet size), thawed
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey

Directions

  1. 1
    In a large bowl, combine the first five ingredients; set aside. Brush a
  2. 2
    with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan.
  3. 3
    Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent 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.
  4. 4
    Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack.
  5. 5
    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.

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