Savor the delectable richness of Double Nut Baklava, a truly indulgent treat that may take some time to make but is undeniably worth the effort. Blending the irresistible flavors of toasted coconut, macadamia nuts, and pecans, this buttery delight is a feast for the senses. Hailing from the heart of Post Falls, Idaho, this baklava promises to captivate your taste buds and leave you craving for more.
INGREDIENTS:
- 1¼ cups flaked coconut, toasted
- ½ cup finely chopped macadamia nuts
- ½ cup finely chopped pecans
- ½ cup packed brown sugar
- 1 teaspoon ground allspice
- 1¼ cups butter, melted
- 1 package phyllo dough (16 ounces, 14×9-inch sheet size), thawed
- 1 cup sugar
- ½ cup water
- ¼ cup honey
PREPARATIONS:
- In a large bowl, combine the toasted flaked coconut, finely chopped macadamia nuts, pecans, brown sugar, and ground allspice. Set this nut mixture aside. Brush a 13×9-inch baking pan with some of the melted butter. Unroll the sheets of phyllo dough and trim them to fit into the pan.
- Layer 10 sheets of phyllo in the prepared pan, brushing each sheet with melted butter. (To prevent the remaining dough from drying out, cover it with plastic wrap and a damp towel.) Sprinkle a third of the nut mixture over the phyllo layers. Repeat the layers twice. Top the baklava with five sheets of phyllo, brushing each sheet with butter. Brush the top sheet of phyllo with butter as well.
- Using a sharp knife, cut the baklava into 36 diamond shapes. Bake it at 350° for 30-35 minutes or until it turns golden brown. Allow the baklava to cool completely on a wire rack.
- In a small saucepan, bring the sugar, water, and honey to a boil. Reduce the heat and simmer for 5 minutes. Pour the hot syrup over the baklava. Cover the pan and let the baklava stand overnight.
YIELD: 3 dozen pieces
BAKING TIME: 30-35 minutes (plus cooling and standing overnight)
SPECIAL INSTRUCTIONS:
- Keep the remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out during the preparation process.
TIPS:
- Enhance the flavors by toasting the coconut before using it in the nut mixture.
- For an elegant touch, top the baklava with a sprinkle of finely chopped macadamia nuts before serving.
In conclusion, Double Nut Baklava is a true celebration of indulgence and craftsmanship, blending the exquisite flavors of toasted coconut, macadamia nuts, and pecans. The effort put into making this buttery delight from scratch is well rewarded with a sumptuous treat that leaves an unforgettable impression.
The recipe’s origin in Post Falls, Idaho, adds a personal touch, reflecting the warmth and hospitality of the region. Each bite of this baklava becomes a sensory journey, where the richness of the nut mixture and the flaky layers of phyllo dough create a symphony of flavors and textures.
Baklava, believed to date back to the 8th century B.C., has a storied history enriched by Greek contributions, including the development of the delicate phyllo dough. This paper-thin, sweet and flaky dough, once reserved for the elite and served only on special occasions, now graces our tables, allowing everyone to partake in its heavenly delights.
The tradition of allowing the baklava to stand overnight, soaking in the sweet honey and sugar syrup, imparts a moist and luscious quality, making each piece irresistibly decadent. This overnight infusion ensures the baklava reaches its full potential, delighting all who savor it.
As you savor the layers of nutty goodness, let the Double Nut Baklava transport you to a time of splendor and opulence, where Turkish sultans considered this delectable treat to be an aphrodisiac, reserved for moments of romance and indulgence.
So, when you embark on making Double Nut Baklava, embrace the journey of creating a timeless dessert that showcases the true art of baking. As you present this decadent treat to your loved ones, it becomes a symbol of love, care, and the joy of savoring life’s little pleasures.
