Wednesday, January 11, 2012
Buttery layers of phyllo dough sandwiched around walnuts, pistachios, cinnamon and gooey sugary syrup.
1 cup organic cane sugar
1/4 cup dark amber agave
3/4 cup water
1 tsp cinnamon
1 tbl lemon juice
Combine all of the ingredients in a small pot and bring to a boil. Boil for three minutes then set aside to cool and thicken.
2 cups toasted walnuts, coarsely chopped
1/2 cup toasted pistachios, coarsely chopped
1/4 cup organic cane sugar
3 tbl matzo meal or panko breadcrumbs
1 tbl cinnamon
1/8 tsp cloves
1 packet phyllo, thawed
1/2 cup melted earth balance vegan butter
Preheat the oven to 350.
Heavily grease an 8x8 casserole dish.
Combine the nuts, sugar, breadcrumbs, cinnamon and cloves.
Place 8 sheets of phyllo down on the bottom and brush with butter. (I do not have the patience to butter each sheet individually, that is madness!) Pour half of the nut mixture in and spread in an even layer. Place 12 sheets of phyllo on top and butter. Pour the remaining nuts on top. Top with 8 sheets of phyllo, brush with butter and finishing topping with any remaining phyllo. Butter the top.
Use a sharp knife to pre-cut squares of baklava. If you try to cut squares after it's cooked, forget about it!
Bake for 45 minutes until crispy and golden brown.
While still hot, pour all of the syrup over top. Let sit for at least 15 minutes before serving.