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Title: Double Nut Baklava
Categories: Nuts, Pastry, Honey
Yield: 36 servings

1 1/4 c Sweetened shredded coconut;
- toasted
1/2 c Fine chopped macadamia nuts
1/2 c Fine chopped pecans
1/2 c (packed) brown sugar
1 ts Ground allspice
1 1/4 c Butter; melted
16 oz Phyllo dough ;im 14" x 9"
- sheets, thawed
1 c Sugar
1/2 c Water
1/4 c Honey

In a large bowl, combine the first five ingredients; set
aside. Brush a 13" X 9" baking pan with some of the
butter. Unroll the sheets of phyllo dough; trim to fit
into pan.

Layer 10 sheets of phyllo in prepared pan, brushing each
with butter. (Keep remaining dough covered with 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.

Using a sharp knife, cut into diamond shapes. Bake @
350ºF/175ºC for 30-35 minutes or until golden brown.
Cool completely on a wire rack.

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.

Kari Kelley, Plains, Montana

Makes: about 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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