Ingredients

1- 16 oz. pack phyllo dough
1 lb. chopped nuts: walnuts, pistachios, and pecans (or other nuts you have on hand)
1 cup Earth Balance Spread (or any other type of butter on hand)
1 tsp. cinnamon (and more to taste!)
1 cup water
1 cup sugar
1 tsp. vanilla extract
1/2 cup agave (or honey if it’s what you use/have on hand)

Instructions

Preheat oven to 350 F.
Defrost phyllo dough.
Melt the butter in the microwave.
Using a brush, butter the bottom and sides of a 9”x13” pan - I have found glass pans to work best.
Add chopped nuts to a bowl and toss with cinnamon (I used a mortar and pestle to crush the nuts - a rolling pin would work well, too).
This dough is VERY delicate. Carefully put 2 sheets of dough in the bottom of the pan and then brush generously with butter.
Repeat step 6 until you have 8 sheets of dough down.
Add 3 tbsp. chopped nuts on top of the dough. Top with 2 sheets of dough and butter generously.
Repeat step 8 until you run out of nuts.
When you run out of nuts, top them off with 2 sheets of dough and butter generously.
Repeat step 10 until you have 8 sheets of dough down.
Using a sharp, wet knife, CAREFULLY cut the phyllo dough in half, horizontally. Then create diagonals/triangles (see photo below for clarification).
Butter the top and place in the oven for 50 minutes.
When baklava has 25 minutes left for baking, bring the water to a boil on the stove and add the sugar, vanilla, and agave.
Simmer for 20 minutes.
Remove baklava from the oven and pour the glaze over it immediately.
Let cool and enjoy!