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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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  • 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)




  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.


  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%