Double Nut Baklava
Rich and buttery Double Nut Baklava takes some time and effort to prepare, but it’s well worth it. All your holiday guests will appreciate the decadent combination of pecans and macadamia nuts cooked between layers of flaky phyllo dough and topped with a sticky-sweet honey syrup.
Makes: 30 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 9 hours
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 9 hours
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- ½ cup macadamia nuts, finely chopped
- ½ cup pecans, finely chopped
- ½ cup dark brown sugar, packed
- 1 teaspoon ground allspice
- 1 ¼ cups (2 ½ sticks) unsalted butter, melted
- 16 ounces (1 package) frozen phyllo dough (about 40 14-by-9-inch sheets), thawed
- 1 cup granulated sugar
- ½ cup water
- ¼ cup honey
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir together the macadamia nuts, pecans, brown sugar and allspice. Set aside.
- Brush a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough sheets and trim to fit the pan. Reserve extra trimmings.
- Layer 10 sheets of phyllo dough in the prepared pan, brushing each generously with butter. (Keep remaining dough covered with a damp towel to prevent it from drying out and breaking.) Sprinkle a third of the nut mixture evenly over the phyllo. Repeat phyllo and nut layers twice more. (Use reserved trimmings for layering if needed.) Top the final nut layer with 5 phyllo sheets, brushing each with butter. Pour any remaining butter over the top.
- Using a sharp knife, cut the baklava into diamond shapes. Bake for about 30 minutes or until golden brown. Cool completely on a wire rack.
- Meanwhile, in a small saucepan over medium-high heat, bring the sugar, water and honey to a boil. Reduce heat and simmer for 5 minutes. Pour the hot syrup over the baklava. Cover and let stand at room temperature for up to 8 hours or overnight before serving.
- Store baklava in an airtight container for up to 1 week.
Nutrition Information
Calories: 234|Sugar: 15g|Sodium: 93mg|Fat: 15g|Saturated fat: 7g|Carbohydrates: 26g|Fiber: 0.5g|Protein: 2g|Cholesterol: 25mg|
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