Coconut Pecan Baklava

Note there is inactive time of at least 6 hours once the baklava is assembled.

For the syrup:
Combine water and sugar in a saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat and squeeze in lemon juice. Add vanilla and mix to combine. Let syrup cool to room temperature.

For the baklava:
Preheat oven to 400 F. Line a rimmed sheet pan with aluminum foil (15×10 inch pan). Lightly grease foil and set pan aside.

Melt butter using your preferred method. In a bowl combine pecans, shredded coconut, sugar, vanilla and milk (optional).

Brush the tops of 3 sheets of phyllo with melted butter and layer them in the pan. Add ⅓ of the coconut-pecan mixture and spread it. Repeat brushing 3 more sheets with butter and stacking them on top of the pecan mixture. Then add another ⅓ of the filling and repeat layers one more time. Top with the last 3 sheets of phyllo.

Using a sharp knife, cut it into your preferred size squares (or a diamond pattern). Sprinkle some cold water (2-3 tablespoons) on top before baking.

Bake baklava for 20-25 minutes, until golden. Take it out of the oven and let it cool completely.

Pour cooled syrup on top of completely cooled baklava. Let it stand at room temperature for 6-8 hours, to absorb the syrup and soften, before serving.