Side Pannel
Coconut Baklava
Coconut Baklava
- Recipe Submitted by maryjosh on 04/03/2018
Ingredients List
- For the Baklava
- 4 cups sweetened shredded coconut
- 1-1/2 cups finely chopped walnuts
- 2 teaspoons pure vanilla extract
- 1/3 cup milk
- 1/4 cup honey
- 20 Phyllo Sheets , divided
- 1 stick butter , melted
- For the Syrup
- 1 cup water
- 1-1/2 cups sugar
- 2 tablespoons fresh lemon juice
Directions
Preheat oven to 400.
Combine coconut, walnuts, vanilla, milk, and honey in a bowl, mix well and set aside.
Lightly grease a jellyroll pan.
Layer 10 pieces of Phyllo sheets, brushing each sheet with the melted butter before adding the next.
Sprinkle the entire coconut mixture over the dough.
Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.
Cut the baklava. You can cut the baklava into a diamond pattern, like I did, or squares.
Bake for 20 to 25 minutes, or until golden.
Remove from oven and let completely cool.
In the meantime, prepare the syrup.
Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer, and continue to cook for 15 minutes.
Remove from heat and stir in the lemon juice.
Pour the hot syrup over the completely cooled baklava.
Let stand, uncovered, for 6 hours or overnight.
Combine coconut, walnuts, vanilla, milk, and honey in a bowl, mix well and set aside.
Lightly grease a jellyroll pan.
Layer 10 pieces of Phyllo sheets, brushing each sheet with the melted butter before adding the next.
Sprinkle the entire coconut mixture over the dough.
Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.
Cut the baklava. You can cut the baklava into a diamond pattern, like I did, or squares.
Bake for 20 to 25 minutes, or until golden.
Remove from oven and let completely cool.
In the meantime, prepare the syrup.
Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer, and continue to cook for 15 minutes.
Remove from heat and stir in the lemon juice.
Pour the hot syrup over the completely cooled baklava.
Let stand, uncovered, for 6 hours or overnight.
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