Recipe & Picture: Rusna Chowdhury
For the Baklava: Sweetened shredded coconut 3 cups
Walnuts (finely chopped) 1 cups
Pecan (finally chopped) 1/2 cup
Vanilla (extract & optional) 1 teaspoons
Milk 1/3 cup
Honey 2 table spoon
Phyllo Sheets (divided) 20
Stick butter (melted & Unsalted) 1
Red (a pince of food colour & optional)
For the Syrup Preparation: Water 1 cup
Sugar 1 & 1/2 cups
Lemon juice 2 table spoons
** Combine water and sugar in a sauce pan 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. Keep a side For next step.
Instruction: Preheat oven to 400. Combine coconut, walnuts, Pecan, vanilla, milk, and honey in a bowl mix well and keep aside. Lightly grease a pan. Flatten pan is most preferable. Layer 10 pieces of Phyllo sheets, brushing each sheet with the melted butter before adding the next. Sprinkle the coconut mixture over the dough and roll over. Do next 10 layer of sheet as same before. Cut the baklava as your own choice. Set on pan bake for 20 to 25 minutes or until golden brown. Remove from oven and let completely cool. Than Pour the hot syrup over the cooled baklava. Let stand, uncovered, for 6 hours or overnight. It’s Ready for serve.