Nutty Baklava
From spinach1948 15 years ago
- 45 minutes to make
- Serves 36
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: shopping list
- 1 ( 17 ¼ oz ) package frozen phyllo pastry, thawed shopping list
- 1 ¼ cups butter melted shopping list
- 1 ¼ cups flaked coconut, lightly toasted shopping list
- ½ cup finely chopped macadamia nuts, toasted shopping list
- ½ cup finely chopped pecans shopping list
- ½ cup firmly packed brown sugar shopping list
- 1 tsp. ground allspice shopping list
- 1cup sugar shopping list
- ½ cup water shopping list
- ¼ cup honey shopping list
How to make it
- 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.
- 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.
- 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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The Rating
Reviewed by 3 people-
Love the variety of nuts. Thanks and high 5!
valinkenmore
in Malott loved it
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never made this guess its a must try{IN cooler weather} Looks and sounds soo good thanks
momo_55grandma
in Mountianview loved it
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I love this, and now I can make it myself. Thanks for the recipe!^5
fishtrippin
in Estelline loved it
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