Click Here to Get Started

Baklava

You may use the stars on the left to rate and leave feedback for the current article. No registration is required. Waiting for 5 votes 0.0 of 5 stars (0 votes) — Thanks for your vote

Please fill out the following optional information before submitting your rating:





BAKLAVA
contributed by Lynda232 

   Ingredients
    1 (17 1/4) ounce package frozen phyllo pastry, thawed
    1 1/4 cups butter, melted
    1 1/4 cups flaked coconut, lightly toasted
    1/2 cup finely chopped macadamia nuts, toasted
    1/2 cup finely chopped pecans
    1/2 cup firmly packed brown sugar
    1 teaspoon ground allspice
    1 cup of sugar
    1/2 cup of water
    1/4 cup honey
   Preparation       [Preheat oven: 350º]
    Butter a 13x9x2 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 the nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repreat procedure twice with remaining nut mixture, phyllo, and butter. Ending with buttered phyllo.

    Cut into diamond shapes using a sharp knife. Bake at 350º 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 for 24 hours.

    Yield: about 3 dozen


Back to Recipe Index


Graphics © 2001 Nancy Ashe

Add Your Comments!

We want to know what you think. Your comments are important to us and the other readers. You are what makes this site special.

You must be logged in to comment

You must be registered to post. Register here | Forgot your password?

AdoptHelp
Choose an Option









Pregnant?
click here
AdoptHelp.com