Nutty Baklava

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 (17 1/4 ounce) package frozen phyllo pastry, thawed
• 1 1/4 cups butter, melted
• 1 1/4 cups flaked coconut, lightly toasted
• 1/2 cup finely chopped macadamia nuts, toasted
• 1/2 cup finely chopped pecans
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground allspice
• 1 cup sugar
• 1/2 cup water
• 1/4 cup honey

Recipe

• 1 combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
• 2 set aside.
• 3 butter a 13x9 baking pan.
• 4 cut phyllo in half, crosswise, and cut each half to fit the pan.
• 5 discard trimmings.
• 6 cover phyllo with a slightly damp towel.
• 7 layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
• 8 sprinkle one-third of nut mixture over phyllo in pan.
• 9 top with 10 sheets of phyllo, brushing each sheet with melted butter.
• 10 repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
• 11 cut into diamond shapes, using a sharp knife.
• 12 (do not cut through bottom layer).
• 13 bake at 350 for 45 minutes or until top is browned.
• 14 let cool completely.
• 15 combine 1 cup sugar, water, and honey in a medium saucepan.
• 16 bring to a boil; reduce heat, and simmer 5 minutes.
• 17 remove from heat; drizzle syrup over baklava.
• 18 cover and let stand at room temperature 24 hours.
• 19 *wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
• 20 only take out one sheet at a time.