Recipe ingredients
- 16 ounces frozen phyllo (22 – 18 x 14-inch sheets)
- 1 cup finely chopped pecans
- 1 (3 1/2 ounce) jar macadamia nuts, chopped
- 1 cup coconut
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup melted butter
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 tablespoons honey
- 1 teaspoon lemon juice
Recipe method
- Thaw the phyllo sheets and cut in half crosswise. Cover with a damp towel.
- Butter the bottom of a 13 x 9-inch pan.
- Mix nuts, coconut, brown sugar, cinnamon and nutmeg. Set aside.
- Layer 15 half sheets of phyllo in the pan, brushing with melted butter between each sheet.
- Sprinkle half the nut mixture atop the phyllo.
- Repeat with another 15 sheets, remaining nut mixture and butter.
- Top with remaining phyllo, brushing with butter.
- Score the top into 1 1/2-inch diamonds.
- Bake at 350 degrees F for 40 minutes.
- Combine sugar, water and honey. Boil gently, uncovered, for 10 minutes.
- Remove from heat. Stir in juice.
- Pour syrup over pastry. Cut into diamonds. Cool.
Other greek recipes:
Hawaiian style baklava recipe
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