From: Katie Sullivan
This is a heavily revised recipe from one of my college professors at CWU. It is quite a process. But what a reward!
1 package frozen phyllo pastry, thawed and cut in half to fit pan
1 & 1/4 cup butter, melted
1 & 1/4 cup flaked coconut
1 & 1/2 cups mix of nuts (almond, walnut, pecan, or pistachio), pulverized into almost a powder
1/2 cup firmly packed brown sugar
1 tablespoon allspice
1 teaspoon cinnamon powder
1 teaspoon clove powder
Syrup:
1 cup sugar
1/2 cup water
1 cup honey
Mix coconut, nuts, brown sugar, allspice, cinnamon, and clove on a cookie sheet. Put the oven on broil and toast this mix on the cookie sheet, stirring occasionally. WATCH CAREFULLY BECAUSE THE COCONUT WILL BURN. It is done when the mixture is a nice brown color. Put aside.
Make a station of:
Buttered 13 X 9 inch pan
melted butter with a brush
prepared phyllo dough
nutty mixture
Layer 10 sheets of phyllo in pan, brushing each sheet with butter.
Sprinkle 1/3 of the nut mixture over phyllo in pan.
Top with another 10 sheets phyllo, buttered. Repeat two more times with remaining nut mixture, ending with phyllo.
Cut into diagonal diamond shapes using a sharp knife.
Bake at 350 degrees for 45 minutes.
Let cool completely.
Make the syrup by combining sugar, water, and honey in a sauce pan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring.
Drizzle syrup over the Baklava. Let stand at room temperature 24 hours. It is gooey, sweet, spicy, and yummy.