Bold and rich, baklava is flaky on top and syrupy on the bottom—the perfect marriage between phyllo dough, nuts, and sweet syrup. You can find phyllo dough that is free of dairy and eggs in most grocery stores in the frozen foods section. Be sure to let it thaw according to the manufacturer’s directions before using. The sweet syrup needs at least 4 hours to seep into the nuts and dough. Although the wait is hard, it’s well worth it. —MAREA
Makes 24 pieces
FILLING
1/2 cup/60 g pine nuts, toasted (see page 117)
1 cup/110 g walnuts, toasted (see page 117)
1 cup/120 g pecans, toasted (see page 117)
1 cup/150 g almonds, toasted (see page 117)
2 tbsp agave nectar
1 tsp pure vanilla extract
1/4 tsp ground cloves
1/4 tsp salt
83/4 oz/250 g phyllo dough, thawed according to manufacturer’s directions
1 cup/240 ml Earth Balance or other vegan buttery spread, melted
SYRUP
1 cup/200 g packed brown sugar
2 tbsp pure maple syrup
2 tbsp agave nectar
2 tbsp fresh orange juice
1 cinnamon stick, broken in half
1/2 tsp pure vanilla extract
1/2 tsp orange zest
Preheat the oven to 350°F/180°C/gas 4 and butter a 9-by-13-in/23-by-33-cm baking dish with Earth Balance.
To make the filling: Combine all the nuts, the agave, vanilla, cloves, and salt in a food processor and pulse until the nuts are coarsely and evenly chopped. You can also chop the nuts by hand and combine them with the other ingredients in a medium bowl.
Cut the phyllo dough in half so that it fits in the baking dish, and cover it with a sheet of wax paper followed by a damp kitchen towel to keep it from drying out.
Place one sheet of dough on the bottom of the baking dish. Using a pastry brush, thoroughly coat the dough with melted Earth Balance. Place another sheet of dough on top. Repeat until you have about 8 sheets layered, brushing each one with Earth Balance.
Spread about half of the filling mixture evenly on top of the phyllo dough.
Cover with another sheet of dough, brush with Earth Balance, and repeat until you have about 4 sheets layered on top.
Spread the remaining filling evenly on top of the phyllo dough.
Cover with another sheet of dough, brushing with Earth Balance, and repeat until you have about 8 sheets layered on top. Brush extra Earth Balance on the top layer of phyllo dough.
Using a sharp knife, cut diamond or square shapes in the baklava. You should have about 24 pieces. Make sure you cut all the way to the bottom of the pan.
Bake for 45 to 50 minutes, until the baklava is golden brown and crispy.
While the baklava bakes, make the syrup: Combine the sugar, syrup, agave, orange juice, cinnamon, vanilla, and zest in a small saucepan with 2 cups/480 ml water. Bring to a boil, then reduce the heat to simmer and cook for about 15 minutes, until the liquid has reduced slightly. Remove the cinnamon sticks and allow the syrup to cool completely.
As soon as the baklava is out of the oven, pour the syrup over it. Let the baklava sit for at least 4 hours so it can soak up the syrup.
Baklava is best eaten within 3 days of baking, but you can store it in an airtight container for up to 5 days.
1 PIECE: CALORIES: 290 | FAT: 20G | CARBS: 26G | PROTEIN: 4G | SODIUM: 210MG