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Title: Baklava

1 C water
1 C granulated sugar
1 t vanilla extract
1/2 C agave nectar
3 C nuts (walnuts, pistachios, almonds, or pecans)
1 t cinnamon
1 T granulated sugar
1 pkg. phyllo dough (16 oz.)
3/4 C margarine, melted

Preheat the oven to 350° F. Grease the bottom and sides of a 9x13 inch baking dish.

In a small saucepan, heat the water and one cup sugar until the sugar is completely dissolved. Add the vanilla and agave nectar. Simmer for 15 minutes. Remove from the heat, and set aside to cool. You want this to be completely cooled before pouring onto the baked baklava.

Pulse the nuts in a food processor until they're a coarse meal. You don't want fine crumps. Add the cinnamon and 1 tablespoon sugar and mix to combine. Set aside.

Unroll the phyllo dough from the package. Trim the stack of phyllo into 9x13 inch sheets, so that they will fit comfortably in your prepared pan. Keep the sheets that you're not working with covered with some waxed paper and a damp cloth. Place 2 sheets of dough in the pan, and using a pastry brush, coat the top sheet completely with someof the margarine. Spread a thin layer of the cinnamon/nut mixture, and add 2 more sheets of phyllo. Repeat with the butter, nut mixture, and 2 phyllo sheets, until you have a total of 8 layered sheets. For the top layer, place 2-4 phyllo sheets, but this time brush margarine between each individual sheet.

Using a very sharp serrated knife, carefully cut the baklava into diamond or square shapes all the way to the bottom of the pan. This is important to do now, because you won't be able to cut the baklava once it's baked without crushing the pastry.

Bake for 45-50 minutes, until the baklava is golden. remove from the oven and immediately pour or spoon the completely cooled sauce over it. Cool uncovered for at least 3 hours or overnight before serving.

From Joy of Vegan Baking
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