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Double Nut Baklava
Nb persons: 0
Yield: 3 dozen
Preparation time:
Total time:
Source: Taste of Home Best Holiday Recipes magazine 2008
| 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 |
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..
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