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Add a photoServings: 12
Ingredients
- 16 ounce. pkg. phyllo
- 1 c. minced pecans
- 3.5 ounce. jar minced macadamia nuts
- 1 c. coconut
- 1/4 c. brown sugar
- 1 teaspoon grnd cinnamon
- 1 c. butter
- 3/4 c. sugar
- 3/4 c. water
- 2 tbsp. honey
- 1 teaspoon lemon juice
Directions
- Let phyllo thaw in refrigerator. Cut sheet sin half crosswise, cover with damp towel. Butter bottom of 13 x 9 x 2 inch pan. Combine nuts, coconut, brown sugar, cinnamon and nutmeg. Layer 15 half - sheets of phyllo in pan, brushing each sheet with butter. Sprinkle half of nut mix atop phyllo. Repeat with another 15 phyllo sheets, nut mix and butter. Top with remaining phyllo sheets, brushing each with butter. Score the top into 1 1/2 inch diamonds. Bake in 350 degree oven 40 to 45 min. Combine sugar, water, and honey. Boil gently, uncovered, 10 min. Remove from heat. Stir in lemon juice. Pour syrup over pastry. Cut into diamonds. Cold. Makes 36.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 390 | |
| Calories from Fat 210 | 54% |
| Total Fat 24.18g | 30% |
| Saturated Fat 11.91g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 294mg | 12% |
| Potassium 84mg | 2% |
| Total Carbs 41.53g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 20.43g | 14% |
| Protein 3.63g | 6% |
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