Vegan Baklava with a Turkish Twist

local_grocery_store Ingredients

• 1 package phyllo dough, thawed (approx. 16 oz)
• 1 cup vegan butter, melted
• 2 cups chopped nuts, any combination of walnuts, almonds, and pistachios
• 1/2 cup agave syrup
• 1/2 cup water
• 1/2 lemon, juiced

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C).
2. 2.In a large bowl, mix together the chopped nuts and melted vegan butter.
3. 3.Place a sheet of phyllo dough in a greased 9x13 inch baking dish. Brush with the nut and butter mixture. Repeat until you have 8 layers.
4. 4.Cut the baklava into diamond shapes with a sharp knife. Bake for 45 minutes, or until golden brown.
5. 5.While the baklava is baking, make the syrup. Combine the agave syrup, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. 6.When the baklava is done, remove it from the oven and pour the syrup over the top. Let cool before serving.

lightbulb_outline Tips

• chevron_rightIf you can't find vegan butter, you can use coconut oil instead. Be sure to use a neutral-flavored oil.
• chevron_rightMake sure the phyllo dough is completely thawed before using it, or it will be difficult to work with.