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Hawaiian−Style Baklava
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6 ounces frozen phyllo (22 – 18 x 14−inch sheets)
cup finely chopped pecans
(3 1/2 ounce) jar macadamia nuts, chopped
cup coconut
/4 cup brown sugar
teaspoon cinnamon
/4 teaspoon nutmeg
cup melted butter
/4 cup granulated sugar
/4 cup water
tablespoons honey
teaspoon lemon juice
Thaw the phyllo sheets and cut in half crosswise. Cover with a damp towel.
Butter the bottom of a 13 x 9−inch pan. Mix nuts, coconut, brown sugar, cinnamon and nutmeg. Set
aside. Layer 15 half sheets of phyllo in the pan, brushing with melted butter between each sheet.
Sprinkle half the nut mixture atop the phyllo. Repeat with another 15 sheets, remaining nut mixture
and butter. Top with remaining phyllo, brushing with butter. Score the top into 1 1/2−inch diamonds.
Bake at 350 degrees F for 40 minutes.
Meanwhile, combine sugar, water and honey. Boil gently, uncovered, for 10 minutes. Remove from
heat. Stir in juice. Pour syrup over pastry. Cut into diamonds. Cool.
Hawaiian−Style Baklava
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