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1
Defrost the filo dough overnight in the refrigerator.
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2
Two hours before starting, remove the dough from the refrigerator, keep sealed in plastic bag, and let come to room temperature.
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3
Preheat oven to 375u00b0F.
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4
Generously butter a 13x9x2-inch pan.
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5
Then, unfold the filo and stack it on a clean work surface; trim with a sharp knife to fit the pan. Reserve the cuttings.
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6
Cover the stack of dough with a dampened towel.
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7
Melt and clarify the butter.
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8
Lay 2 sheets of dough in the pan; brush with melted butter.
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9
Repeat 3 to 4 more times, 2 sheets of dough at a time, so you have 8 to 10 sheets buttered.
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10
Then spread on the coconut, about 1/4 of the total mixture.
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11
Follow with 2 sheets dough, butter, and 2 more sheets.
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12
Repeat another layer of coconut, then dough and butter, 2 at a time. Repeat layers 2 more times until coconut is used up.
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13
Top layer should be 8 to10 whole sheets, the same as the bottom layer, buttered between every two sheets and on top.
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14
Push the edges down inside of the pan and cut into serving pieces with a sharp serrated knife; cut all the way to the bottom.
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15
Mist the top with water and again after 30 minutes in the oven.
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16
Bake 1 hour.
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17
Meanwhile, bring all the syrup ingredients to boil in a small saucepan, stirring.
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18
Lower heat and simmer for 10 minutes.
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19
Remove the baklava from the oven and immediately pour on the warm syrup. It will soak in.
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20
Cool and serve at room temperature.
