Coconut Baklava

• Vegetarian

• Condiments

  • 1/4 cup Honey
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 20 Phyllo sheets
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 4 cups Coconut, sweetened
  • 1 1/2 cups Walnuts

• Dairy

  • 1 stick Butter
  • 1/3 cup Milk

• Liquids

  • 1 cup Water

Found on diethood.com

Description

Ingredients

• 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
• 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.