Layers of Phyllo sheets filled with a mixture of shredded coconut and walnuts.
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 Serves
Calories 311 kcal
For the Baklava
sweetened shredded coconut
finely chopped walnuts
pure vanilla extract
For the Syrup
fresh lemon juice
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.
Amount Per Serving
Calories from Fat 153
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Total Carbohydrates 36g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.