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Categories:
pastry sheets earth balance butter substitute walnuts chocolate chips brown sugar sugar brown sugar water light corn syrup maple
Viewed: 64 - Published at: 5 months agoIngredients
- 1 (8 ounce) package phyllo pastry sheets, thawed
- 3/4 cup earth balance butter substitute, melted
- 2 cups walnuts, coarsely chopped
- 1 cup miniature semisweet vegan chocolate chips
- 2 tablespoons brown sugar
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 teaspoon maple extract
Method
- Unroll pastry sheets and cover with damp towels and plastic wrap. Heat oven to 350. Place one sheet of dough in a 9x13" pan and brush with butter substitute. Place another sheet on top, brushing with butter substitute, and repeat until half the sheets have been used.
- Sprinkle on walnuts, chocolate chips, and the 2 tablespoons brown sugar.
- Place the rest of the dough sheets on top, brushing each with butter substitute. Press down around edges and, with a knife, make five evenly-spaced length-wise incisions so that you wind up with six long strips. Make diagonal cuts every 1.5", so that your six long strips become diamond-shaped pastries. (Feel free to cut squares, instead.).
- Bake at 350 for 30-35 minutes or until puffy and golden.
- Combine the rest of the ingredients except the maple flavor in a small saucepan and cook over medium heat until boiling and boil for five minutes, stirring constantly. Remove from heat and stir in maple flavor; refrigerate until baklava is ready.
- Pour syrup over baklava as soon as it comes out of the oven and let cool.
