December recipe from the farm


Baklava – Hawaiian Style


16 oz. package of phyllo dough
16 oz. chopped macadamia nuts, pistachios & coconut
1 cup melted butter
1 Tbsp ground cinnamon
3/4 cup organic sugar
3/4 cup water
3/4 cup honey
1 Tbsp vanilla extract
1 Tbsp food grade rose water (from health food stores)


  1. Preheat oven to 350 degrees F. Butter a baking dish.
  2. Toss together cinnamon and nuts. Unroll phyllo and cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava diagonally to make 36 diamond shapes.
  4. Bake in preheated oven 50 minutes, until golden and crisp.
  5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and rose water, reduce heat and simmer 20 minutes.
  6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.



– recipe courtesy of: Food Blog

One Comment

  1. Bruce Vickery says:

    Steve, Wonderful recipe; it is the exact one given me by a dear Lebanese friend. Most recipes don’t use the rose water. That is what makes it authentic, in my mind at least.
    This reply will also confirm my e-mail address for billing or questions.
    Bruce Vickery


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