16 ounces phyllo (filo)
pastry sheets box
1 cup pecans chopped
3 1⁄2 ounces macadamia nuts
1 bag, chopped
1 cup coconut
1⁄4 cup brown sugar
1 teaspoon cinnamon ground
1 cup butter
3⁄4 cup water
2 teaspoons honey
1 teaspoon lemon juice
Let the phyllo in the
refrigerator thaw.
Split the sheets half
crosswise, cover with a damp towel.
Butter bottom of a 13x9x2
inch plate. Mix together almonds, coconut, brown sugar, cinnamon and nutmeg.
Place 15 half-Phyllo sheets
in a pan, spray each sheet with oil.
Sprinkle part of the nut
mixture over the phyllo.
Repeat for another 15 sheets
of phyllo, a combination of nuts and butter.
Cover with the remaining
phyllo sheets, spray each with oil.
Score the top in 11⁄2 inch
diamonds.
Bake in 350 ° F (180 ° C)
oven for 40 to 45 minutes.
Combine the sugar, the water,
the butter. Boil softly, uncovered, for 10 minutes.
Remove the heat. Stir in the
juice of the lemon. Place the syrup over the pastry.
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