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Nutty Baklava Recipe

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This recipe for Nutty Baklava, by , is from The Vanhoy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Beck
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen phyllo pastry, thawed
1 1/4 c. butter, melted
1 1/4 c. flaked coconut, lightly toasted
1/2 c. finely chopped macadamia nuts, toasted
1/2 c. finely chopped pecans
1/2 c. firmly packed brown sugar
1 t. ground allspice
1 c. sugar
1/2 c. water
1/4 c. honey

Directions:
Directions:
Butter a 9x13x2-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 1/3 of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each one with butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake @ 350 for 45 min. or until top is browned. Let cool completely. Combine 1 c. sugar, water, and honey in a med. saucepan. Bring to a boil; reduce heat, and simmer 5 min. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hrs.

 

 

 

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