Bakalava Recipe

• 17 1/4 ounce Pkg Thawed
• 1 1/4 c. Butter -- melted
• 1 1/4 c. Flaked coconut -- lightly Toasted
• 1/2 c. Finely minced macadamia Nuts -- toasted
• 1/2 c. Finely minced pecans
• 1/2 c. Brown sugar -- firmly Packed
• 1 tsp Grnd cinnamon
• 1 c. Sugar
• 1/4 c. Water + 1/4 c. lemon juice
• 2 tsp Grated lemon rind
• 1/4 c. Honey Frzn phyllo pastry --

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. Throw away trimmings.
4. Cover phyllo with a slightly damp towel.
5. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
6. Combine coconut, macadamia nuts, pecans, brown sugar, and cinnamon; stir well.
7. Sprinkle one-third of nut mix over phyllo in pan.
8. Top with 10 sheets of phyllo, brushing each sheet with melted
9. butter.
10. Repeat procedure twice with remaining nut mix, phyllo, and butter, ending with buttered phyllo.
11. Cut into diamond shapes, using a sharp knife.
12. Bake at 350 for 40-45 min or possibly till top is browned.
13. Let cold completely.
14. Combine 1 c. sugar, water, and lemon juice lemon rind, and honey in a medium saucepan.
15. Bring to a boil; reduce heat, and simmer 5 minutes.
16. Remove from heat; drizzle syrup over baklava.
17. Cover and let stand at room temperature 24 hrs.
18. Yield: about 3 dozen.

butter, pecans, brown sugar, cinnamon, sugar, water , lemon rind, honey

Taken from cookeatshare.com/recipes/bakalava-73745 (may not work)