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.
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