Servings: 20

Coconut Pecan Baklava

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Coconut Pecan Baklava - Layers of Phyllo dough, sandwiched with coconut-pecan filling and sweetened and held together with vanilla flavored syrup. Buttery, sweet and nutty.
Bulgarian Coconut Pecan Baklava
5 from 4 votes
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Ingredients

Baklava:

  • 12 Phyllo sheets
  • 1 (113 gr /4 oz) stick butter
  • 3 cups chopped pecans — (walnuts)
  • 1 cup shredded coconut — ( I used unsweetened)
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk — (optional)

Syrup:

Instructions

Syrup:

  1. Combine water and sugar in a sauce pan and bring to s boil. Lower heat, simmer for 10 minutes.
  2. Remove from heat and squeeze in lemon juice. Add vanilla. Let syrup cool to room temperature.

Baklava:

  1. Preheat oven to 400 F.
  2. Line sheet pan with aluminum foil (15x10 inch). Lightly grease and set a side.
  3. Melt butter.
  4. In a bowl combine pecans, shredded coconut, sugar and milk (optional).
  5. Brush tops of 3 sheets of Phyllo with butter and layer them in the pan. Add 1/3 of coconut-pecan mixture and spread it. Repeat brushing 3 more sheets, adding 1/3 of filling and do it one more time. Top with the last 3 sheets of Phyllo.
  6. Using a sharp knife, cut it into squares (or diamond pattern). Sprinkle some cold water (2-3 tbsp) on top before baking.
  7. Bake baklava for 20-25 minutes, until golden.
  8. Take out of the oven and let it cool completely.
  9. Pour cool syrup on top of completely cool.
  10. Let is stand at room temperature for 6-8 hours, to absorb the syrup and soften, before serving.
Course: Dessert

Nutrition Information

Calories: 288, Fat: 14g, Saturated Fat: 2g, Sodium: 82mg, Potassium: 98mg, Carbohydrates: 39g, Fiber: 2g, Sugar: 30g, Protein: 2g, Vitamin A: 10%, Vitamin C: 1.7%, Calcium: 17%, Iron: 1%