Nutty Baklava

• 1 (17 1/4 oz.) pkg. frozen phyllo pastry, thawed
• 1 1/4 c. butter, melted
• 1 1/4 c. flaked coconut, lightly toasted
• 1/2 c. finely chopped Macadamia nuts, toasted
• 1/2 c. finely chopped pecans
• 1/2 c. firmly packed brown sugar
• 1 tsp. allspice
• 1 c. sugar
• 1/2 c. water
• 1/4 c. honey

1. Butter a 13 x 9 x 2-inch baking pan.
2. Cut phyllo in half crosswise and cut each half to fit pan.
3. Discard trimmings. Cover phyllo with a slightly damp towel.
4. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
5. Combine nuts, coconut, brown sugar and allspice.
6. Mix well.
7. Repeat procedure twice, ending with buttered phyllo.
8. Cut into diamond shapes.
9. Bake at 350u0b0 for 45 minutes.
10. Let cool completely. Combine 1 cup sugar, water and honey.
11. Bring to boil.
12. Reduce heat.
13. Simmer 5 minutes.
14. Drizzle over baklava.
15. Cover.
16. Let stand 24 hours at room temperature.
17. Yields 3 dozen.

frozen phyllo pastry, butter, flaked coconut, nuts, pecans, brown sugar, allspice, sugar, water, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309386 (may not work)