3/4 cup mixed pecans and pistachios, chopped into small pieces
1/4 cup brown sugar
1/2 cup silan, divided
1/4 cup honey
1 tsp cinnamon
3 apples, peeled, cored and chopped into tiny pieces
16 sheets phyllo dough
1/2 cup coconut oil, melted
.
Preheat oven to 350°F.
In a bowl, mix together pecans, pistachios, brown sugar, 1/4 cup silan, honey, cinnamon and apples. .
Cut your phyllo sheets to the size of your pan. I used a 9×9 square pan. Keep phyllo covered with damp towel when not in use. .
Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 2 more sheets of phyllo, brushing with oil after each one.
Spread 1/3 of apple nut mixture onto phyllo. .
Layer 3 more sheets of phyllo and brush coconut oil after each layer.
Spread 1/3 of apple nut mixture onto phyllo.
Repeat.
Top with 4 phyllo sheets, with brushed coconut oil after each layer. .
Cut 4 or 5 parallel lines through the baklava. Then cut lines on a diagonal. This will form a diamond shape. .
Bake for about 45 minutes, until the top is nice and golden.
Immediately, pour remaining silan over the baklava.
Allow to cool completely before serving or covering.
Erin Eats 