Nutty Baklava

This Nutty Baklava is a rich, sweet pastry filled with pecans, macadamia nuts, and coconut made with buttery, flakey filo dough.

Growing up I would never try Baklava mainly because it didn’t have chocolate. Oh man, was I missing out?! A rich, sweet pastry filled with pecans, macadamia nuts, and coconut. Its buttery flaky layers captivate you upon first bite. So happy I made it this year.

I should have you know that the only reason I made it this year is because of my friend Kelin. She has it listed in her self-published cookbook. Kelin and I have the same palate, obviously she has great taste (wink, wink). So I had to try it, because if Kelin liked it enough to put in her cookbook then it must be a keeper. It is. Nutty Baklava is a recipe I will continue to make every holiday season from here on out. Now that I am thinking about it a chocolate sauce on the side would make great for dipping…back to the kitchen it is.

Enjoy! XOXO San

How do you make Nutty Baklava?

• Butter a 9×13 metal pan.

• Cut filo in half crosswise and cut each half to fit the pan. (Cutting it in half will make it easier down the road separating the sheets.) Discard trimmings.

• Cover filo with a slightly damp cloth and let it sit for a few minutes. I will let it sit for about 5 minutes then flip them over and recover with the same cloth for another 5. This helps loosen each sheet making it easier to separate them.

• Layer 10 sheets of filo in pan brushing each sheet with melted butter. I lay the sheet down then brush with butter, then lay the next sheet down and just repeat the process. I don’t butter both sides.

• In a small bowl combine coconut, macadamia nuts, pecans, brown sugar, and allspice. Mix.

• Sprinkle 1/3 of nut mixture on filo in the pan.

• Top with 10 sheets of filo, brushing each sheet with melted butter.

• Repeat procedure with remaining nut mixture, filo, butter, ending with butter filo. You will have 4 layers of filo and 3 layers of nut mixture.

• Preheat oven to 350 degrees.
• Before you bake, cut into squares, using a sharp knife and a ruler as a guide (I always eyeball it). Cutting it now will keep the layers of the Baklava, if you wait until after you bake you will crush the layers.
• Bake at 350 degrees for 45 minutes or until top is browned.
• Let it completely cool.

• Combine 1 cup of sugar, 1/4 cup honey and 1/2 cup water in a medium saucepan. Bring to a boil and reduce to a simmer for 5 minutes. Remove from heat and drizzle syrup over Baklava.

• Cover and let stand at room temperature 24 hours, I usually only make it a couple before I break into it.

My favorite kitchen tools used to make Nutty Baklava

This post may contain affiliate links. See my Full Disclosure for further details.

9X13 METAL BAKING PAN:  I use metal for this recipe, but you can use glass as well.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

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Nutty Baklava

This Nutty Baklava is a rich, sweet pastry filled with pecans, macadamia nuts, and coconut made with buttery, flakey filo dough.

Prep Time25 mins

Cook Time45 mins

Total Time1 hr 10 mins

Course: Dessert

Servings: 12

Calories: 5262kcal

Author: Sandra

Ingredients

• 17 1/4 ounce frozen filo pastry, thawed
• 1/2 cup butter melted
• 1 1/4 cup flaked coconut (lightly toasted optional)
• 1/2 cup macadamia nuts finely chopped
• 1/2 cup pecans finely chopped
• 1/2 cup brown sugar
• 1 teaspoon all spice
• 1 cup sugar
• 1/2 cup water
• 1/4 cup honey

Instructions

• Butter a 9x13 metal pan.
• Cut filo in half crosswise and cut each half to fit the pan. (Cutting it in half will make it easier down the road separating the sheets.) Discard trimmings.
• Cover filo with a slightly damp cloth and let it sit for a few minutes. I will let it sit for about 5 minutes then flip them over and recover with the same cloth for another 5. This helps loosen each sheet making it easier to separate them.
• Layer 10 sheets of filo in pan brushing each sheet with melted butter. I lay the sheet down then brush with butter, then lay the next sheet down and just repeat the process. I don’t butter both sides.
• In a small bowl combine coconut, macadamia nuts, pecans, brown sugar, and allspice. Mix.
• Sprinkle 1/3 of nut mixture on filo in the pan.
• Top with 10 sheets of filo, brushing each sheet with melted butter.
• Repeat procedure with remaining nut mixture, filo, butter, ending with butter filo. You will have 4 layers of filo and 3 layers of nut mixture.
• Preheat oven to 350 degrees.
• Before you bake, cut into squares, using a sharp knife and a ruler as a guide (I always eyeball it). Cutting it now will keep the layers of the Baklava, if you wait until after you bake you will crush the layers.
• Bake at 350 degrees for 45 minutes or until top is browned.
• Let it completely cool.
• Combine 1 cup of sugar, 1/4 cup honey and 1/2 cup water in a medium saucepan. Bring to a boil and reduce to a simmer for 5 minutes. Remove from heat and drizzle syrup over Baklava.
• Cover and let stand at room temperature 24 hours, I usually only make it a couple before I break into it.

Nutrition

Calories: 5262kcal | Carbohydrates: 679g | Protein: 53g | Fat: 276g | Saturated Fat: 137g | Cholesterol: 244mg | Sodium: 3261mg | Potassium: 1630mg | Fiber: 38g | Sugar: 389g | Vitamin A: 2835IU | Vitamin C: 3.5mg | Calcium: 324mg | Iron: 24.4mg

My review: Amazing, so sad I waited 30 something years to try it.

Kids review: Shockingly everyone who tried it liked it. JoJo (8 years) didn’t even want to go there, refusing to try it. No worries more for me.

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