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Coconut Baklava Recipe

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This recipe for Coconut Baklava is from Cake Or Death, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (17.25oz) package frozen phyllo pastry, thawed
1 1/4 cups butter, melted
1 1/4 flaked coconut, lightly toasted
1 cup finely chopped pecans (use food processor)
1/2 cup firmly packed brown sugar
1 tsp ground allspice
1 cup sugar
1/2 cup water
1/4 cup honey

Directions:
Directions:
Butter a 13x9 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, 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 350ºF 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.

 

 

 

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