1 cup vegan butter, melted (you can use coconut oil or margarine as a substitute)
Syrup
1 cup sugar
½ cup maple syrup or agave nectar
½ cup water
1 tbsp lemon juice
1-2 tsp orange blossom or rose water (optional, for a floral hint)
Instructions
Prep the Nuts: Preheat your oven to 350°F (175°C). In a bowl, combine the chopped nuts with ground cinnamon and set aside.
Prepare Phyllo Dough: Lay the phyllo dough out and cover with a damp cloth to prevent drying out.
Assemble the Baklava:
Grease a 9×13-inch baking dish.
Layer 5 sheets of phyllo dough in the baking dish, brushing each with melted vegan butter.
Sprinkle a thin layer of the nut mixture over the dough.
Repeat this process—layering 3-4 sheets of phyllo, brushing with butter, and sprinkling nuts—until all the nuts are used.
Finish with 5 more sheets of phyllo on top, brushing each with butter.
Cut the Baklava: Using a sharp knife, cut the baklava into squares or diamonds.
Bake: Bake for 40-45 minutes or until the baklava is golden brown and crispy.
Prepare the Syrup:
While the baklava bakes, combine sugar, maple syrup, water, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes, until thickened.
Remove from heat and stir in orange blossom or rose water, if using. Let it cool slightly.
Add the Syrup: When the baklava is done baking, pour the syrup evenly over the hot baklava.
Cool and Serve: Allow the baklava to cool completely to absorb the syrup before serving.
