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BRILLIANT BAKLAVA
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An incredibly decadent Greek pastry

24 hours

45 minutes

36

Ingredients
1 17 ounce package frozen phyllo pastry
1 1/4 cups melted butter
1/2 cup chopped macadamia nuts, toasted
1 cup flaked coconut, lightly toasted
1/2 cup chopped pecans
1/2 cup packed brown sugar
1 cup sugar
1/2 teaspoon cinnamon
1 teaspoon allspice
1/2 cup water
1/4 cup honey

Directions
Butter a 13 x 9 x 2 inch baking pan. Defrost the phyllo pastry. Cut the phyllo in half crosswise and cut each half to fit the pan. Cover the phyllo pasty with a damp paper towel. Layer 10 sheets of the phyllo pastry in the pan, brushing EACH sheet with melted butter.

Combine your coconut, macadamia nuts, cinnamon, brown sugar, pecans, and allspice. Stir together well. Sprinkle one third of the nut mixture over the phyllo pastry in the pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat the procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo. Cut into diamond shapes using a sharp knife use care not to tear the phyllo pastry. Bake at 350 degrees 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. Yield: 3 dozen.
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