Baklava

I forget how awesome baklava is until I eat it again. It's so good! You don't have to stick strictly to this recipe- if you like pistachios or cashews, mix them in. If you like lemon or rosewater flavours, add extracts.

The recipe is a slight alteration of the one found Here






Bonus shot of my kitty being so cute


Easy Baklava

1 lb. walnuts, pulsed in food processor until chunks and crumbs remain
1 tsp. ground cinnamon
shake nutmeg
shake allspice
1 (16-oz.) package phyllo dough
1 cup Earth balance margarine, melted
1 cup white sugar
1 cup water
1/2 cup agave nectar
1 tsp. vanilla extract
1/2 tsp. orange extract

1. Preheat oven to 350º F. Grease a 9x13-in. baking dish.

2. Toss together spices and nuts. Unroll phyllo and cut whole stack in half to fit the dish (if Phyllo comes in 2 stay-fresh packs, they may already be cut to this size). 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 margarine. Sprinkle 2 to 3 tbsp. 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 (all the way through to the bottom of the dish) into four long rows, then (nine times) 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 agave and reduce heat and simmer 20 minutes. Add extracts at the very end.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered. It freezes well, too.