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Ingredients
- 17 1/4 ounce Pkg Thawed
- 1 1/4 c. Butter -- melted
- 1 1/4 c. Flaked coconut -- lightly Toasted
- 1/2 c. Finely minced macadamia Nuts -- toasted
- 1/2 c. Finely minced pecans
- 1/2 c. Brown sugar -- firmly Packed
- 1 tsp Grnd cinnamon
- 1 c. Sugar
- 1/4 c. Water + 1/4 c. lemon juice
- 2 tsp Grated lemon rind
- 1/4 c. Honey Frzn phyllo pastry --
Directions
- Butter a 13- x 9- x 2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Throw away 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 cinnamon; stir well. Sprinkle one-third of nut mix over phyllo in pan.
- Top with 10 sheets of phyllo, brushing each sheet with melted
- butter. Repeat procedure twice with remaining nut mix, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350 for 40-45 min or possibly till top is browned. Let cold completely. Combine 1 c. sugar, water, and lemon juice lemon rind, 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 24 hrs.
- Yield: about 3 dozen.
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