Aegean Delight – Greek Vegan Baklava

Ingredients

• 12 phyllo dough sheets, 9x14 inches
• 1 cup raw unsalted pistachios, coarsely ground
• 1 cup almonds, finely chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup agave nectar
• 1/2 cup coconut oil, melted
• 1 lemon, juiced

Instructions

1. 1

   Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with a small amount of coconut oil.

2. 2

   In a bowl, mix together the ground pistachios, chopped almonds, cinnamon, and cloves. Set aside.

3. 3

   Unroll the phyllo dough onto a clean surface and cover with a damp cloth to prevent it from drying out.

4. 4

   Place one sheet of phyllo dough in the baking dish, trimming to fit if needed. Brush lightly with melted coconut oil. Repeat with 5 more sheets, brushing each with oil, for a total of 6 bottom layers.

5. 5

   Spread half of the nut mixture evenly over the phyllo layers.

6. 6

   Layer 3 more sheets of phyllo on top, brushing each with coconut oil.

7. 7

   Spread the remaining nut mixture evenly over the phyllo.

8. 8

   Layer the final 3 sheets of phyllo on top, brushing each with coconut oil, including the top sheet.

9. 9

   Using a sharp knife, cut the baklava into squares or diamonds, about 20 to 24 pieces. Cut all the way through to the bottom.

10. 10

    Bake for 28 to 32 minutes, until the top is golden brown and crisp.

11. 11

    While the baklava bakes, combine the agave nectar and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.

12. 12

    Remove the baklava from the oven and immediately pour the hot syrup evenly over the top. Let cool completely at room temperature before serving.