Nutty Baklava - cooking recipe

Ingredients

1 (17 1/4 ounce) package frozen phyllo pastry, thawed
1 1/4 cups butter, melted
1 1/4 cups flaked coconut, lightly toasted
1/2 cup finely chopped macadamia nuts, toasted
1/2 cup finely chopped pecans
1/2 cup firmly packed brown sugar
1 teaspoon ground allspice
1 cup sugar
1/2 cup water
1/4 cup honey

Preparation

Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
Set aside.
Butter a 13X9 baking pan.
Cut phyllo in half, crosswise, and cut each half to fit the pan.
Discard trimmings.
Cover phyllo with a slightly damp towel.
Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
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 the buttered phyllo.
Cut into diamond shapes, using a sharp knife.
(Do not cut through bottom layer).
Bake at 350 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.
*Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
Only take out one sheet at a time.