Baklava

This recipe for Baklava is so easy and very addictive. There are many many recipes out there for it- and hundreds of variations. I have been sort of obsessed with the stuff lately. One of the reasons it is so easy is because I have used frozen phyllo dough. If you have never used it before, it is quite a treat, like edible tissue paper. I admire (with all I have) those people who can make their own phyllo dough from scratch. Right now, I am happy with just getting the dessert to stick together, rather than sticking to everything else. Seriously, even if you "mess up", you will eat it all.

Ingredients

Syrup

1 cup of sugar
1 cup of water
2 cups-or a heck of a lot of Agave Syrup
spices- cinnamon, cardamom, cloves etc.
1 tbsp Vanilla Extract

Pastry

1 package of phyllo dough- may need to be cut to fit your cookie sheet depending on what size you purchase (also, I used a cookie sheet with sides so the syrup doesn't run all over your countertop)
2-3 cups of nuts, your choice
approximately 3/4 to 1 cup melted Earth Balance Margarine

Directions

Step 1

Make the syrup before starting on your pastry, as the syrup should be cool when pouring onto hot pastry.

Step 2

Over medium heat, bring all the syrup ingredients to a boil. Reduce heat to low and let simmer for about 7-8 minutes, until slightly thicker. Let cool.

Step 3

Have plenty of counter space ready, as well as a wet dish towel to cover phyllo dough as you are working with the pastry.

Step 4

On cookie sheet, lay out one single sheet of phyllo dough and brush on melted butter, semi-lightly. Keep unused phyllo dough covered with wet cloth as you work so it does not dry out.

Step 5

Add another single layer of phyllo dough and brush with melted Earth Balance. Repeat this about 7-8 times. Lay one more layer down and "butter" again. This time, add a layer of nuts on top of the butter. Cover with two sheets of phyllo dough and repeat layering process until you have stacked another 7 or 8 sheets of dough. Again, butter and add layer of nuts. Repeat process until you are out of phyllo dough and nuts. The top layer should be about 8 phyllo sheets thick. (Crinkling the dough is ok it will just add some texture.)

Step 6

Using sharp knife, cut into equal sized squares.

Step 7

Bake in pre-heated oven at 350°For about 30-35 minutes.

Step 8

Remove from oven. While still on cookie sheet, pour the cooled syrup mixture on top of the hot baked pastry. Add chopped nuts to the top if you wish. Let sit for about 4-6 hours, soaking up all of the syrup-y goodness. I found it tasted best spending the night in the fridge, but sometimes its a bit hard to wait that long!

Vegan Peace