Coconut Pecan Baklava

1. 1

   Note there is inactive time of at least 6 hours once the baklava is assembled.

2. 2

   For the syrup:

3. 3

   Combine water and sugar in a saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat and squeeze in lemon juice. Add vanilla and mix to combine. Let syrup cool to room temperature.

4. 4

   For the baklava:

5. 5

   Preheat oven to 400 F. Line a rimmed sheet pan with aluminum foil (15x10 inch pan). Lightly grease foil and set pan aside.

6. 6

   Melt butter using your preferred method. In a bowl combine pecans, shredded coconut, sugar, vanilla and milk (optional).

7. 7

   Brush the tops of 3 sheets of phyllo with melted butter and layer them in the pan. Add 1/3 of the coconut-pecan mixture and spread it. Repeat brushing 3 more sheets with butter and stacking them on top of the pecan mixture. Then add another 1/3 of the filling and repeat layers one more time. Top with the last 3 sheets of phyllo.

8. 8

   Using a sharp knife, cut it into your preferred size squares (or a diamond pattern). Sprinkle some cold water (2-3 tablespoons) on top before baking.

9. 9

   Bake baklava for 20-25 minutes, until golden. Take it out of the oven and let it cool completely.

10. 10

    Pour cooled syrup on top of completely cooled baklava. Let it stand at room temperature for 6-8 hours, to absorb the syrup and soften, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.