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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


  • 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


  • 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.


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