Hawaiian - Style Baklava
Hawaiian - Style Baklava recipe
Yield
16 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
phyllo (filo) pastry sheets
package |
|
| 1 | cup |
pecans
chopped |
|
| 3 ½ | ounces |
macadamia nuts
1 jar, chopped |
*
|
| 1 | cup |
coconut
|
*
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
water
|
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
phyllo (filo) pastry sheets
package |
|
| 237 | ml |
pecans
chopped |
|
| 1 | each |
macadamia nuts
1 jar, chopped |
*
|
| 237 | ml |
coconut
|
*
|
| 59 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 237 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 177 | ml |
water
|
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
lemon juice
|
|
Directions
Let phyllo thaw in refrigerator.
Cut sheets in half crosswise, cover with damp towel.
Butter bottom of 13x9x2-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 mixture atop phyllo.
Repeat with another 15 phyllo sheets, nut mixture and butter.
Top with remaining phyllo sheets, brushing each with butter.
Score the top into 1½ inch diamonds.
Bake in 350℉ (180℃) oven 40 to 45 minutes.
Combine sugar, water, and honey. Boil gently, uncovered, 10 minutes.
Remove from heat. Stir in lemon juice. Pour syrup over pastry.
Cut into diamonds.
Cool. Makes 36.
Note: Sprinkle with finely chopped pistachio nuts if desired.
