Recipes from Greece :: Greek Pastries and Desserts
16 oz. frozen phyllo (22 – 18 x 14-in. sheets)
1 c. finely chopped pecans
1 (3 1/2 ounce) jar macadamia nuts, chopped
1 c. coconut
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. melted butter
3/4 c. sugar
3/4 c. water
2 Tbsp. honey
1 tsp. lemon juice
Thaw the phyllo sheets and cut in half crosswise. Cover with a damp towel.
Butter the bottom of a 13 x 9-in. pan. Mix nuts, coconut, brown sugar, cinnamon and nutmeg. Set aside. Layer 15 half sheets of phyllo in the pan, brushing with melted butter between each sheet. Sprinkle and distribute half the nut mixture atop the phyllo. Repeat with another 15 sheets, remaining nut mixture and butter. Top with remaining phyllo, brushing with butter. Score the top into 1 1/2-in. diamonds. Bake at 350 degrees fahrenheit for 40 mins.
Meanwhile, combine sugar, water and honey. Boil gently, uncovered or without a lid, for 10 mins. Remove from heat. Stir in juice. Pour syrup over pastry. Cut into diamonds. Cool.
