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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Must let stand at room temperature for 24 hours. This is a very sweet and flaky Greek dessert. When done right it is a real treat and sweet. Adapted from Southern Livings Five Star Recipe Collection 1990. Photos are with the recipe. Ingredients:
ingredients |
1 ( 17 1/4 oz ) 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 tsp. ground allspice |
1cup sugar |
1/2 cup water |
1/4 cup honey |
Directions:
1. Butter a 13” x 9” x 2” inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
2. Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350º for 45 minutes or until top is browned. Let cool completely.
3. Combine 1 cup sugar, water, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hours. Yield: about 3 dozen. Place on a serving platter.
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