Yield: 3 dozen
| Measure | Ingredient |
|---|---|
| 1 pack | (17-1/4 oz.) frozen phyllo |
| \N \N | .pastry, thawed |
| 1¼ cup | Butter, melted |
| 1¼ cup | Flaked coconut, lightly |
| \N \N | .toasted |
| ½ cup | Finely chopped macadamia |
| \N \N | .nuts, toasted |
| ½ cup | Finely chopped pecans |
| ½ cup | Brown sugar, firmly packed |
| 1 teaspoon | Ground allspice |
| 1 cup | Sugar |
| ½ cup | Water |
| ¼ cup | Honey |
Butter a 13-x 9- x 2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard 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 allspice; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter.
Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350 deg. F. for 45 minutes or until top is browned. Let cool completely.
Combine 1 cup sugar, water, 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 hours.
From Southern Living(R) Five-Star Recipe Collection(C) 1990 Oxmoor House, Inc.
Submitted By IRIS GRAYSON On 02-11-95