- 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
- 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.
Reviews for Double Nut Baklava
"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."
"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."