16 ounces frozen phyllo (22 - 18 x 14-inch sheets)
1 cup finely chopped pecans
1 (3 1/2 ounce) jar Macadamia nuts, chopped
1 cup coconut
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup melted butter
3/4 cup granulated sugar
3/4 cup water
2 tablespoons honey
1 teaspoon lemon juice
Thaw the phyllo sheets and cut in half crosswise. Cover with a damp towel.
Butter the bottom of a 13 x 9-inch pan.
Mix nuts, coconut, brown sugar, cinnamon
and nutmeg. Set aside.
Layer 15 half sheets of phyllo in the pan, brushing with
melted butter between each sheet. Sprinkle half the nut mixture atop the phyllo.
Repeat with another 15 sheets, remaining nut mixture and butter. Top with remaining
phyllo, brushing with butter. Score the top into 1 1/2-inch diamonds.
Bake at 350
degrees F for 40 minutes.
Meanwhile, combine sugar, water and honey. Boil gently, uncovered, for 10 minutes.
Remove from heat. Stir in juice. Pour syrup over pastry. Cut into diamonds. Cool.