BAKLAVA

INGREDIENTS:

• 1 pkg frozen phyllo pastry, thawed
• 1 1/4 cp melted butter
• 1 1/4 cp flaked coconut
• 1/2 cp fine chopped macadamia nuts
• 1/2 cp chopped pecans
• 1/2 cp firm packed brown sugar
• 1 t ground allspice
• 1 cp sugar
• 1/2 cp water
• 1/4 cp honey

DIRECTIONS Butter 13x9 baking pan. Cut phyllo in half crosswise. Cut each half to fit pan. Discard trimmings. Cover phyllo to work with. Layer 10 sheets in pan, brushing each sheet with melted butter. Combine coconut, nuts, brown sugar and allspice. Stir well. Sprinkle 1/3 of nut mixture over phyllo in pan. Repeat phyllo and nut mixture 2 more times, ending with phyllo. Cut into diamond shapes then bake (350) 45 min., or until top is brown. Let cool completely. Combine sugar, water and honey. Bring to boil, simmer 5 min. Drizzle over baklava. Cover and let stand at room temperature for 24 hours.