It may take some time to make this rich, buttery treat, but it’s well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible.
Double Nut Baklava is a rich and decadent pastry that originated in the Middle East and has become popular worldwide. This sweet treat is made with layers of delicate phyllo dough, a mixture of toasted coconut, macadamia nuts, and pecans, and is generously drizzled with a sweet honey syrup. The combination of textures and flavors creates a dessert that is both crunchy and syrupy, making it a delightful indulgence for any occasion. Let’s dive into the history and story behind this delicious pastry.
Baklava has a long and storied history, dating back centuries to the Ottoman Empire. Its exact origins are uncertain, with several countries, including Turkey, Greece, and Lebanon, claiming to be the birthplace of this delectable dessert. Regardless of its origin, baklava has become an iconic and beloved sweet treat in Middle Eastern, Mediterranean, and Balkan cuisines.
The creation of baklava is believed to have been influenced by ancient Assyrian and Byzantine pastries. It is said that the recipe for baklava was refined and perfected in the imperial kitchens of Topkapi Palace in Istanbul during the Ottoman era.
Traditionally, baklava was made with thin layers of phyllo dough filled with a mixture of ground nuts, spices, and sweetened with honey or syrup. The combination of nuts and spices varied depending on the region and personal preferences.
Double Nut Baklava adds a delightful twist to the classic recipe by incorporating a mixture of toasted coconut, macadamia nuts, and pecans. The tropical flavors of coconut and the buttery richness of macadamia nuts complement the traditional nutty taste of baklava, taking it to a whole new level of deliciousness.
PREP: 25 MIN.
BAKE: 30 MIN. + STANDING
MAKES: 3 DOZEN
INGREDIENTS
- 1¼ cups flaked coconut, toasted
- ½ cup finely chopped macadamia nuts
- ½ cup finely chopped pecans
- ½ cup packed brown sugar
- 1 teaspoon ground allspice
- 1¼ cups butter, melted
- 1 package phyllo dough (16 ounces, 14×9-inch sheet size), thawed
- 1 cup sugar
- ½ cup water
- ¼ cup honey
INSTRUCTIONS
- Prepare the nut mixture:
- In a large bowl, combine toasted coconut, chopped macadamia nuts, chopped pecans, brown sugar, and ground allspice. Set aside.
- Assemble the baklava layers:
- Brush a 13×9-inch baking pan with some of the melted butter.
- Unroll the sheets of phyllo dough and trim them to fit into the pan.
- Layer 10 sheets of phyllo in the prepared pan, brushing each sheet with melted butter.
- Sprinkle a third of the nut mixture evenly over the phyllo layer.
- Repeat the layering process twice, using another 10 sheets of phyllo and the remaining nut mixture.
- Top the baklava with five sheets of phyllo, brushing each sheet with melted butter. Brush the top sheet of phyllo with butter.
- Bake the baklava:
- Preheat the oven to 350°F (175°C).
- Using a sharp knife, carefully cut the baklava into 36 diamond shapes.
- Bake the baklava in the preheated oven for 30-35 minutes or until golden brown.
- Once baked, cool the baklava completely on a wire rack.
- Prepare the syrup and soak the baklava:
- In a small saucepan, bring sugar, water, and honey to a boil.
- Reduce the heat and let the syrup simmer for 5 minutes.
- Pour the hot syrup evenly over the cooled baklava, ensuring it seeps into all the cut diamond shapes.
- Cover the baklava and let it stand overnight, allowing the syrup to fully soak into the layers.
Double Nut Baklava is best enjoyed the day after it has been soaked in the sweet syrup, as it allows the flavors to meld and the phyllo dough to soften. Serve it as a delightful dessert with a cup of hot tea or coffee, and savor each crunchy and syrupy bite.
