Description
Layers of phyllo dough, sandwiched with coconut-pecan filling and sweetened and held together with vanilla flavored-lemon syrup. Buttery, sweet and nutty.
Ingredients
- FOR THE SYRUP:
- 2 cups Water
- 2 cups Sugar
- ½ Large Lemon
- 1 teaspoon Vanilla Extract
- FOR THE BAKLAVA:
- 4 ounces, weight Unsalted Butter
- 3 cups Chopped Pecans (walnuts Could Be Substituted)
- 1 cup Shredded Coconut (either Sweetened Or Unsweetened)
- ¾ cups Sugar
- 2 Tablespoons Vanilla Extract
- 3 Tablespoons Milk (optional)
- 12 Phyllo Dough Sheets, Thawed
- FOR THE SYRUP:
- 2 cups Water
- 2 cups Sugar
- ½ Large Lemon
- 1 teaspoon Vanilla Extract
- FOR THE BAKLAVA:
- 4 ounces, weight Unsalted Butter
- 3 cups Chopped Pecans (walnuts Could Be Substituted)
- 1 cup Shredded Coconut (either Sweetened Or Unsweetened)
- ¾ cups Sugar
- 2 Tablespoons Vanilla Extract
- 3 Tablespoons Milk (optional)
- 12 Phyllo Dough Sheets, Thawed
Preparation
Note there is inactive time of at least 6 hours once the baklava is assembled.
For the syrup:
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.
For the baklava:
Preheat oven to 400 F. Line a rimmed sheet pan with aluminum foil (15×10 inch pan). Lightly grease foil and set pan aside.
Melt butter using your preferred method. In a bowl combine pecans, shredded coconut, sugar, vanilla and milk (optional).
Brush the tops of 3 sheets of phyllo with melted butter and layer them in the pan. Add ⅓ 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 ⅓ of the filling and repeat layers one more time. Top with the last 3 sheets of phyllo.
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.
Bake baklava for 20-25 minutes, until golden. Take it out of the oven and let it cool completely.
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.
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