Coconut Pecan Baklava
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.
Servings: 20
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:
- 2 cups water
- 2 cups sugar
- 1/2 lemon
- 1 tsp vanilla extract
Instructions
Syrup:
- Combine water and sugar in a sauce pan and bring to s boil. Lower heat, simmer for 10 minutes.
- Remove from heat and squeeze in lemon juice. Add vanilla. Let syrup cool to room temperature.
Baklava:
- Preheat oven to 400 F.
- Line sheet pan with aluminum foil (15x10 inch). Lightly grease and set a side.
- Melt butter.
- In a bowl combine pecans, shredded coconut, sugar and milk (optional).
- 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.
- Using a sharp knife, cut it into squares (or diamond pattern). Sprinkle some cold water (2-3 tbsp) on top before baking.
- Bake baklava for 20-25 minutes, until golden.
- Take out of the oven and let it cool completely.
- Pour cool syrup on top of completely cool.
- Let is stand at room temperature for 6-8 hours, to absorb the syrup and soften, before serving.
Nutrition
Calories: 288kcal | Carbohydrates: 39g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 82mg | Potassium: 98mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1mg