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     Title: Double Nut Baklava
Categories: Nuts, Pastry, Honey
     Yield: 36 servings

 1 1/4 c  Sweetened shredded coconut;
          - toasted
   1/2 c  Macadamia nuts; fine chopped
   1/2 c  Pecans; fine chopped
   1/2 c  Brown sugar; packed
     1 ts Ground allspice
 1 1/4 c  Butter; melted
    16 oz Phyllo dough; in 14x9"
          - sheets, thawed
     1 c  Sugar
   1/2 c  Water
   1/4 c  Honey

 In a large bowl, combine the first five ingredients; set aside.
 Brush a 13x9" baking pan with some of the butter. Unroll the sheets
 of phyllo dough; trim to fit into pan.

 Layer 10 sheets of phyllo in prepared pan, brushing each with
 butter. (Keep remaining dough covered with a damp towel to prevent
 it from drying out.) Sprinkle with a third of the nut mixture.
 Repeat layers twice. Top with five phyllo sheets, brushing each
 with butter. Brush top sheet of phyllo with butter.

 Using a sharp knife, cut into diamond shapes. Bake @ 350 F/175 C
 for 30-35 minutes or until golden brown. Cool completely on a wire
 rack.

 In a small saucepan, bring the sugar, water, and honey to a boil.
 Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava.
 Cover and let stand overnight.

 Recipe by Kari Kelley, Plains, Montana

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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