wishing to indulge on a little holiday sugar binge? if so, this is perfect :-)
warning: may cause early risk of heart attacks, or at least, extreme sugar rushes.
- 1 box of pyllo (fillo?) dough
- 1 and 1/2 cup melted earth balance or some other buttery substitute
- 2 cups walnuts
- 2 cups almonds
- 1 cup sugar
- 1/2 teaspoon ground cloves
- 3/4 cup sugar
- 3/4 cup agave nectar
- 1 cup water
- 1 teaspoon lemon juice
thaw fillo dough according to directions on box.
preheat oven to 400 degrees.
melt earth balance/ butter sub. while melting, grind nuts in food processor, not until powder, but until powdery/chunky. if food processor is not avaliable, place nuts in plastic bag on cutting board, and bang with a hammer or mallet... something heavy and semi-flat. when the nuts are ground up, add 1 cup of sugar, cinnamon and cloves. stir it up. take a whiff of that yummy, spicey, nutty smell.
when butter is melted, remove from heat. grease a 15x10x1 baking pan, or something of a similar length and hight, just check that the strips of dough can fit in. place 5 strips of dough in the pan, one on top of the other, brushing each with melted butter before placing the next one on top (you can get away with buttering every other one if your short on butter. when you get to the 5th, sprinkle the nut and spice mix on top and spread evenly. repeat until you reach the top of the pan. end with an unbuttered strip of dough. cut pastry into diamonds. place in oven for 40-50 minutes, until top is well browned.
while baking, combine remaining sugar, agave nectar, water and lemon juice, and boil over medium heat for about 20 minutes, or until a good syrupy thickness, stirring occasionally. when thick, remove from heat and cool.
when baklava is well browned, remove from oven, and let cool for about 10 minutes. when its cooled off, pour baklava syrup over the pastry, and even out with a spoon, or by tipping the pan back and forth. sprinkle any excess nut and spice mix over the top.( end result...Collapse )
can be eaten hot or cold. ive heard that it tastes better the next day, so save some leftovers :-)