Vegan Baklava
3 cups walnuts (chopped)
1 cup almonds (chopped)
1 tsp. cinnamon
1/2 tsp. ground cloves
12 sheets phyllo (sold in grocery with frozen pastries)
1/2 -1 cup olive oil (used between layers)
1/2 -1 cup agave (used between layers)
1/2 cup pure maple syrup (topping)
Chop nuts and add cinnamon in food processor with S-blade.
Place parchment in 9×13 inch pan and layer 3 sheets of phyllo.
Baste olive oil on phyllo with basting brush & sprinkle layer of nut/spice mixture on top.
Drizzle agave over the nut/spice mixture on the phyllo.
Repeat procedure until all phyllo and nut/spice mixture is used, ending with phyllo.
Using a sharp knife, make 4 evenly spaced diagonal cuts through entire stack of phyllo.
Make 5 evenly spaced reverse diagonal cuts through the entire stack of phyllo.
Bake 350 degrees for 20-30 minutes until golden brown.
Topping: Pour maple syrup over the baklava as soon as it comes out of the oven.
Let cool before serving. Store in refrigerator for up to 1 week or extra can be frozen.
My husband and I love baklava but do not eat butter, so I use olive oil as a replacement.
Vegan baklava is very sweet, so pieces should be served small!