Double Nut Baklava Recipe

Double Nut Baklava Recipe photo by Taste of Home

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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.

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Double Nut Baklava Recipe

Prep: 25 min. Bake: 30 min. + standing

Yield: 36 Servings

25 30 55

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

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.
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.
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.
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.

Nutritional Facts 1 piece equals 174 calories, 10 g fat (5 g saturated fat), 17 mg cholesterol, 134 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Double Nut Baklava in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p71