Baklava

Ingredients:

• 1/2 cup dark brown sugar

• 1/2 teaspoon ground cinnamon

• 1 cup walnut pieces

• 1 cup shelled pistachios (or pecans if u poor)

• 3/4 cup raw almonds

• 1 package phyllo dough, thawed overnight in the refrigerator

• 1/2 cup light olive oil or melted coconut oil, plus more for the pan

• 1 cup agave syrup 

• 1/2 cup cold water

• Zest from 1 large lemon, removed in 1 long strip

Directions:

1. Preheat the oven to 350°F. Oil a 13-by-9-inch baking pan.

2. In a blender, blitz the brown sugar and cinnamon until finely ground and powdery. Transfer to a small bowl.

3. In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Repeat with the pistachios and the almonds, dumping each type of nut in a separate bowl.

4. Construct the Baklava - Brush the dish with olive oil. Layer one phyllo sheet on top and brush with olive oil oil. Repeat until foundation is formed. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with the pistachios, the almonds. Layer the last sheets on top.

5. Cut the Baklava and bake for 40 minutes, until the phyllo is lightly golden and crisp.

6. In a small saucepan over high heat, combine the agave syrup, water, and lemon zest and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Remove from the heat and let cool slightly. Remove and discard the zest.

7. Pour the syrup over the pastry. Cover the baklava with plastic wrap and refrigerate for at least 1 hour before serving. (You can refrigerate the baklava, tightly covered, for about 2 weeks.)