• 36servings
  • 55minutes
  • 174calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, D
MineralsSelenium, Copper, Manganese, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups flaked coconut, toasted

  2. 1/2 cup finely chopped macadamia nuts

  3. 1/2 cup finely chopped pecans

  4. 1/2 cup packed brown sugar

  5. 1 teaspoon ground allspice

  6. 1-1/4 cups butter, melted

  7. 1 package phyllo dough (16 ounces, 14-inch x 9-inch sheet size), thawed

  8. 1 cup sugar

  9. 1/2 cup water

  10. 1/4 cup honey

Instructions Jump to Ingredients ↑

  1. Double Nut Baklava Recipe photo by Taste of Home In a large bowl, combine the first five ingredients; set aside. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan.

  2. 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.

  3. Using a sharp knife, cut into 36 diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack.

  4. 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: 3 dozen.


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