Equipment
Mixing spoon, measuring cup, medium-sized bowl, wax paper, paper towels, large cutting board, sharp knife, baking sheet, small saucepan, measuring spoons, whisk, wire rack, shallow baking pan, metal spatula
Directions
Preheat oven to 300 degrees F (150c). Take the spoon to mix the chopped nuts and flaked coconut together in a bowl. Add the softened butter and mix well. Take the phyllo dough out of the box, carefully unroll the sheets, and lay them flat on your work surface. Phyllo dries out quickly, so place a sheet of waxed paper over the phyllo and cover with a damp paper towels. Take 1 phyllo sheet and lay it on a large cutting board. Phyllo can tear easily so be gentle (the first few sheets may tear, put them aside and use the first sheet that peels off without tearing. Lightly spray the entire surface of the first phyllo sheet with the butter-flavored cooking spray. Continue laying seven more sheets of phyllo on top of the first spraying each one with the butter-flavored cooking spray as you lay it down. Finally, spray the last, top sheet. Spread the nut and coconut mixture in a line along one of the edges of the phyllo. Lightly spray the mixture with the butter-flavored cooking spray. Starting at that edge, carefully roll the phyllo until you get to the other edge. It will look like a thick log. Lightly spray the log, especially the seam, with the butter-flavored cooking spray. Slice the phyllo log at an angle, dividing it into sections. Spray the baking sheet with the original cooking spray. Place the pieces of baklava on the baking sheet and bake for about 35 minutes or until lightly browned. While the pieces are baking, make the “honey” syrup. Put the sugar, water, and lemon juice in the saucepan, whisk to blend, and bring to a boil on high heat, then turn down the heat to medium and simmer until the syrup thickens about 20 minutes. Stir occasionally. Add the vanilla sugar and the butter and stir until the butter is melted. Turn off the heat and set the syrup aside. Place the rack in the baking pan, then use the spatula to carefully place the pieces of baklava on the rack to cool completely. Pour the honey over the cooled baklava pieces. Let the syrup drip off into the baking pan. Don’t throw away the syrup that drips into the baking pan. Save it to drizzle over the leftover pieces of baklava the next day.
ENJOY!