Double Nut Baklava
When I first tried baklava, I knew I had to make a remix of my own. This recipe highlights double nuts: macadamia nuts, and pecans. Sometimes I even switch out the pecans for walnuts. It’s a delicious recipe that is continuously made here at Kathey Jo’s Kitchen. Baklava is one of husband Rob’s favorite deserts, so trust me, this one is a must try!
The flakey pastry is quite simple to make, considering the layering and number of steps. Besides the delicious nuts, you’ll also need a series of flavorful ingredients such as ground allspice, shredded coconuts, brown sugar, and of course, honey! If you are not a huge fan of nuts, or would like to experiment with other fillings, you can also try pistachios.
The filo pastry layers and nuts, are held by syrup or honey. In this case, honey is the showstopper bringing a melt in your mouth texture in every bite. The flakey top consists of 10 sheets of layered phyllo, and two layers consist of the nut mixture. The last step is to simmer sugar, water, and the honey to a boil, then pouring the hot syrup over the cooked and cut baklava. You’ll then want to let it rest overnight and enjoy the next day!
- 1-1/4 cups sweetened shredded coconut, toasted
- 1/2 cup finely chopped macadamia nuts
- 1/2 cup finely chopped pecans
- 1/2 cup packed brown sugar
- 1 teaspoon ground allspice
- 1-1/4 cups butter, melted
- 1 package phyllo dough (16 ounces, 14×9-inch-sheet size), thawed
- 1 cup sugar
- 1/2 cup water
- 1/4 cup honey
- In a large bowl, combine the first five ingredients; set aside.
- Brush a 13×9-in. 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 plastic wrap and 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 at 350° 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.