Butter a 13x9x2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350 degreed for 45 mintues or until top is browned. Let cool completely.
Combine 1 cup sugar, water, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; drizzle syrup over baklava. Cover and et stand at room tempterature 24 hours.
You can just use a cup of one kind of nuts, like pecans or walnuts.
I use lots of butter and all of the phyllo in the package, so my layers are more than 10 sheets.
Make sure that you cut the dough before you bake it!
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 102 (46%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 16.9mg||5 %|
|Sodium 118.5mg||4 %|
|Potassium 43.2mg||1 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 28.8g|
|Protein 1.5g||2 %|
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Calories per serving: 220
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