 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 36 |
|
It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. Ingredients:
1-1/4 cups flaked 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, 14-inch x 9-inch sheet size), thawed |
1 cup sugar |
1/2 cup water |
1/4 cup honey |
Directions:
1. In a large bowl, combine the first five ingredients; set aside. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan.
2. 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.
3. Using a sharp knife, cut into 36 diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack.
4. 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. Yield: 3 dozen.
|
|