Double Nut Baklava Recipe

4.5 2 3
Double Nut Baklava Recipe
Double Nut Baklava Recipe photo by Taste of Home
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Double Nut Baklava Recipe

Read Reviews
4.5 2 3
Publisher Photo
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. —Kari Caven, Coeur d'Alene, Idaho
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1-1/4 cups sweetened shredded 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, 14x9-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 13x9-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 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: about 3 dozen.
Originally published as Double Nut Baklava in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p71

Nutritional Facts

1 piece: 174 calories, 10g fat (5g saturated fat), 17mg cholesterol, 134mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1-1/4 cups sweetened shredded 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, 14x9-inch sheet size), thawed
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey
  1. In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-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 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: about 3 dozen.
Originally published as Double Nut Baklava in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p71

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Reviews forDouble Nut Baklava

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MY REVIEW
P Eleni User ID: 6823117 248049
Reviewed May. 10, 2016

"I have made many baklavas and this is a creative and tasty recipe. I would change two things, however. 1. Use walnuts instead of pecans. Pecans make the baklava dark. 2. Add juice of one lemon or orange to the syrup. The citrus will keep the syrup smooth."

MY REVIEW
Goobs9 User ID: 5004109 144190
Reviewed Dec. 20, 2012

"Incredible! It IS time consuming, but well worth it. I have family members request it as gifts. I haven't found another baklava recipe that compares."

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