Recipe: hawaiian-style baklava

Hawaiian-Style Baklava
16 ounces icy phyllo (22? 18 x 14-inch sheets).
1 coffee cup thoroughly reduced pecans.
1 (3 1/2 ounce) container macadamia nuts, cut.
1 coffee cup coconut.
1/4 coffee cup brown sugar.
1 tsp cinnamon.
1/4 tsp nutmeg.
1 cup melted butter.
3/4 coffee cup granulated sugar.
3/4 cup water.
2 tablespoons honey.
1 tsp lemon juice.

Thaw the phyllo sheets and cut in half crosswise. Cover with a damp towel.

Degree 15 half sheets of phyllo in the fry pan, cleaning up with melted butter between each sheet. Repeat with an extra 15 sheets, remaining nut mix along with butter. Leading with remaining to be phyllo, cleaning up with butter.

Integrate water, sugar as well as honey. Boil gently, revealed, for 10 minutes. Cut right into rubies.

Degree 15 fifty percent sheets of phyllo in the frying pan, cleaning up with defrosted butter in between each sheet. Repeat with one even more 15 sheets, proceeding to be nut mix as well as butter.

Degree 15 fifty percent sheets of phyllo in the frying pan, cleansing with melted butter in between each sheet. Repeat with an extra 15 sheets, remaining nut mix as well as butter. Leading with proceeding to be phyllo, cleansing with butter.

Degree 15 fifty percent sheets of phyllo in the frying pan, cleansing with defrosted butter in between each sheet. Repeat with one even more 15 sheets, proceeding to be nut mix as well as butter.