Ingredients:
3/4 cup mixed pecans, almonds and pistachios, chopped into small pieces
1/4 cup brown sugar
1/2 cup plus 1 tbsp honey, divided
1/2 cup chocolate chips
1/2 cup Halva
12 sheets phyllo dough
1/2 cup coconut oil, melted
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Directions:
Preheat oven to 350°F.
In a bowl, mix together nuts, brown sugar, 1/2 cup honey, chocolate chips and halva.
Cut your phyllo sheets to the size of your pan. I used a 9“ round pie 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 3 more sheets of phyllo, brushing with oil after each one.
Spread 1/2 of nut mixture onto phyllo.
Layer 4 more sheets of phyllo and brush coconut oil after each layer.
Spread remaining nut mixture onto phyllo.
Top with 4 phyllo sheets, with brushed coconut oil after each layer.
Cut lines with a sharp knife all the way through the baklava to form the shape you’d like for your baklava.
Bake for about 45 minutes, until the top is nice and golden.
Immediately, drizzle remaining honey over the baklava.
Typically baklava is best cool, but this one is yummy when warm (not too hot) as well.
Erin Eats 