Baklava

This is a pretty simple dessert to make. Takes a little time, but it is easy to keep all of the ingredients on hand. (Phyllo  in the freezer) I didn't take many progress photos...Sorry folks!

Pastry:

Grease a 9X13 pan; using a paper towel apply some butter substitute.

1 Package (one roll) Vegan Phyllo Pastry

1 Cup Butter Substitute, melted. I always melt butter slowly on the stove...I hate microwaves, and butter always explodes.

1.5 Cup Chopped Nuts (I did a combination of pistachios, cashews, walnuts, macadamias, almonds, and pecans all raw.) I pretty much always have these on hand…unless I ate them all.

2 Tablespoons ground cinnamon

SAUCE:

1 Cup Water

1 Cup Sugar (I used evaporated cane juice; same, same.)

1.25 Teaspoons Vanilla

2 Tablespoons Agave

Grind the nuts in a small food chopper or food processor…if you only have a knife…chop a lot…

Mix the nuts and cinnamon in a bowl.

Unroll the phyllo, cover with a damp towel, if you work fast enough this shouldn’t really be necessary…but I don’t want to be blamed for you having crusty unworkable phyllo.

Remove and lay four sheets in the bottom of your greased pan. If the sheets are too big for the pan just let it kind of work up the sides, or scrunch them down a bit…Using a basting brush spread melted butter substitute on every friggin’ inch of that dough J

Sprinkle the nut/cinnamon mixture over the top.

Layer 2 more sheets of phyllo, brush with butter, top with nuts…repeat his until you have 8 sheets of phyllo left…If you run out of the nut mixture, just make some more…until you have enough. I always have a stockpile of raw nuts. (Bahahaha)

When you have layered the top 6-8 sheets of the phyllo brush the top with the remaining butter substitute.

Using a SHARP knife cut into your desired serving size. I chose to do 2x4 and then cut each of those into triangles.

Bake for 50 minutes to an hour at 175. If your oven will not go this low, bake at 200 and until the top is crisp and golden brown. Because the temperature is so low it may seem like it will NEVER be done…but it will and it will be AMAZING.

When the pastry has been cooking for about 20 minutes, start making the sauce.

 Boil the sugar and water and stir until the sugar has dissolved. Add the Vanilla and agave and simmer for 20 minutes, stirring occasionally. This should create a sort of syrup, runnier than maple, but thicker than say…Gatorade.

By the time you are done with the sauce the Pastry should be ready to come out of the oven.

Spoon the syrup over the baklava immediately. Make sure to drip some between the cut edges and down the sides of the pan.

 And let it cool. It may seem like you are going to make it soggy and floppy…but you aren’t. I assure you, you are making it more and more delicious with every spoonful.

When the pastry cools each piece will be a crunchy, slightly chewy, sugar coated, cinnamon filled treat that no person can resist. (Unless they have no taste at all; or just suck generally)

I used a thin metal spatula (my tofu spatula) to remove the baklava from the pan and set out on plates. Do not do this until the dessert is completely cooled.

OK, now you can eat it…and if you “accidentally” destroy the first piece you should probably destroy the evidence…

Yeah…so, you’re welcome.