This is not a difficult recipe, but it is labor intensive, and requires a thorough “Prep” ahead. You want to have all the ingredients ready and willing to be layered. Fillo dough is SO temperamental. But, it is also very forgiving, as you are going to do 5 layers at a time and even if they tear, just do your best to put them straight.
1 box Fillo dough (each box contains 2 rolls. Just use one)
1 1/2 sticks melted butter
2 cups toasted coconut
1/2 cup finely chopped each: macadamia, pecan, walnut, almonds. You don’t need to use all of them, just pick your favorites and use about 2 cups. I did macadamias and pecans, and threw in a few almonds.
1/2 cup brown sugar
1 tsp. allspice
Mix all the above in a bowl. It will be your filling
After baking, prepare this syrup and pour over cooled Baklava:
1 cup sugar
1/2 cup water
1/4 cup honey
On a large clean surface (I have a baking pad), Open one roll Fillo dough and roll out carefully. Immediately cover with a damp dish towel. BE CAREFUL THAT YOUR HANDS ALL AREAS ARE COMPLETELY DRY. If not, the dough will drive you crazy and stick together. Ask me how I know.
One by one, brush gently melted butter on 5 sheets of dough, making sure to cover the remaining dough with the towel. (DAMP only. Not wet)
After 5 or 6 layers, take a couple of cups of the coconut/nut mix and spread it over to the edges. Repeat one more time at least. If you are really good, you might get 3 layers out of the mix. But I did two nice fat ones and it was great. You will END with a few buttery plain sheets on top.