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Ingredientes
- 3 1/2 c. shredded coconut
- 1 Tbsp. sugar
- 1 Tbsp. water
- 1 x (26-sheet) package phyllo
- 1 c. clarified butter
- 1 1/2 c. sugar
- 1 c. water Juice of 1/2 lemon Mix coconut, sugar and water.
Direcciones
- Thaw phyllo and unroll. Separate 13 layers of phyllo, brush with melted butter and stack up in 17- by 12 inch jellyroll pan. Spread with coconut filling. Repeat with remaining phyllo and butter. Cut diamond pattern in pastry with sharp knife, cutting right down to tray. Bake at 400 degrees till lightly browned, 25 to 30 min.
- Boil sugar, water and lemon juice 2 min.
- When baklava is done, remove from oven and add in syrup to tray while warm. Serve when cold.
- Makes 48 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 279 | |
| Calories from Fat 169 | 61% |
| Total Fat 19.41g | 24% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 111mg | 5% |
| Potassium 48mg | 1% |
| Total Carbs 27.9g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.79g | 18% |
| Protein 0.56g | 1% |
