This Nutty Baklava is a rich, sweet pastry filled with pecans, macadamia nuts, and coconut made with buttery, flakey filo dough.

Nutty Baklava squares served on a plate

Growing up I would never try Baklava mainly because it didn’t have chocolate. Oh man, was I missing out?! A rich, sweet pastry filled with pecans, macadamia nuts, and coconut. Its buttery flaky layers captivate you upon first bite. So happy I made it this year.

I should have you know that the only reason I made it this year is because of my friend Kelin. She has it listed in her self-published cookbook. Kelin and I have the same palate, obviously she has great taste (wink, wink). So I had to try it, because if Kelin liked it enough to put in her cookbook then it must be a keeper. It is. Nutty Baklava is a recipe I will continue to make every holiday season from here on out. Now that I am thinking about it a chocolate sauce on the side would make great for dipping…back to the kitchen it is.

Enjoy! XOXO San

How do you make Nutty Baklava?

  • Butter a 9×13 metal pan.

  • Cut filo in half crosswise and cut each half to fit the pan. (Cutting it in half will make it easier down the road separating the sheets.) Discard trimmings.

  • Cover filo with a slightly damp cloth and let it sit for a few minutes. I will let it sit for about 5 minutes then flip them over and recover with the same cloth for another 5. This helps loosen each sheet making it easier to separate them.

  • Layer 10 sheets of filo in pan brushing each sheet with melted butter. I lay the sheet down then brush with butter, then lay the next sheet down and just repeat the process. I don’t butter both sides.

  • In a small bowl combine coconut, macadamia nuts, pecans, brown sugar, and allspice. Mix.

  • Sprinkle 1/3 of nut mixture on filo in the pan.

  • Top with 10 sheets of filo, brushing each sheet with melted butter.

  • Repeat procedure with remaining nut mixture, filo, butter, ending with butter filo. You will have 4 layers of filo and 3 layers of nut mixture.

  • Preheat oven to 350 degrees.
  • Before you bake, cut into squares, using a sharp knife and a ruler as a guide (I always eyeball it). Cutting it now will keep the layers of the Baklava, if you wait until after you bake you will crush the layers.
  • Bake at 350 degrees for 45 minutes or until top is browned.
  • Let it completely cool.
  • Combine 1 cup of sugar, 1/4 cup honey and 1/2 cup water in a medium saucepan. Bring to a boil and reduce to a simmer for 5 minutes. Remove from heat and drizzle syrup over Baklava.

  • Cover and let stand at room temperature 24 hours, I usually only make it a couple before I break into it.

My favorite kitchen tools used to make Nutty Baklava

This post may contain affiliate links. See my Full Disclosure for further details.

9X13 METAL BAKING PAN:  I use metal for this recipe, but you can use glass as well.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Nutty Baklava

Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Servings: 12
Calories: 5262 kcal
This Nutty Baklava is a rich, sweet pastry filled with pecans, macadamia nuts, and coconut made with buttery, flakey filo dough.

Ingredients
 

  • 17 1/4 ounce frozen filo pastry, thawed
  • 1/2 cup butter melted
  • 1 1/4 cup flaked coconut (lightly toasted optional)
  • 1/2 cup macadamia nuts finely chopped
  • 1/2 cup pecans finely chopped
  • 1/2 cup brown sugar
  • 1 teaspoon all spice
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey

Instructions
 

  • Butter a 9x13 metal pan.
  • Cut filo in half crosswise and cut each half to fit the pan. (Cutting it in half will make it easier down the road separating the sheets.) Discard trimmings.
  • Cover filo with a slightly damp cloth and let it sit for a few minutes. I will let it sit for about 5 minutes then flip them over and recover with the same cloth for another 5. This helps loosen each sheet making it easier to separate them.
  • Layer 10 sheets of filo in pan brushing each sheet with melted butter. I lay the sheet down then brush with butter, then lay the next sheet down and just repeat the process. I don’t butter both sides.
  • In a small bowl combine coconut, macadamia nuts, pecans, brown sugar, and allspice. Mix.
  • Sprinkle 1/3 of nut mixture on filo in the pan.
  • Top with 10 sheets of filo, brushing each sheet with melted butter.
  • Repeat procedure with remaining nut mixture, filo, butter, ending with butter filo. You will have 4 layers of filo and 3 layers of nut mixture.
  • Preheat oven to 350 degrees.
  • Before you bake, cut into squares, using a sharp knife and a ruler as a guide (I always eyeball it). Cutting it now will keep the layers of the Baklava, if you wait until after you bake you will crush the layers.
  • Bake at 350 degrees for 45 minutes or until top is browned.
  • Let it completely cool.
  • Combine 1 cup of sugar, 1/4 cup honey and 1/2 cup water in a medium saucepan. Bring to a boil and reduce to a simmer for 5 minutes. Remove from heat and drizzle syrup over Baklava.
  • Cover and let stand at room temperature 24 hours, I usually only make it a couple before I break into it.
Calories: 5262kcalCarbohydrates: 679gProtein: 53gFat: 276gSaturated Fat: 137gCholesterol: 244mgSodium: 3261mgPotassium: 1630mgFiber: 38gSugar: 389gVitamin A: 2835IUVitamin C: 3.5mgCalcium: 324mgIron: 24.4mg
Tried this recipe?Let us know what you think!

My review: Amazing, so sad I waited 30 something years to try it.

Kids review: Shockingly everyone who tried it liked it. JoJo (8 years) didn’t even want to go there, refusing to try it. No worries more for me.

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