Contributed by Organic Nectars
(Yield: about 15 pieces)
Ingredients (raw and organic unless noted)
1 1/4 cups Raw Agave Syrup
1/2 cup pure water
1 tbsp lemon juice
3 dried edible rose buds or rosehips
1/2 tsp grated orange zest
1/2 lb phyllo pastry dough (12 sheets)
1 stick unsalted butter, melted, (clarified optional), or vegan substitute
2 cups (about 1/2 pound) pistachios or walnuts finely ground in food processor
1. Preheat oven to 350°F. Make the Orange Rose Agave Syrup by combining first 5 ingredients in saucepan. Bring to boil, remove from heat, steep till cool. Strain and chill slightly.
2. Put phyllo sheets into two stacks of 6. Keep covered with plastic wrap to prevent drying. Butter baking sheet pan, then using pastry brush, butter and stack 6 of the phyllo sheets (let edges come up sides of pan). Spread ground nuts evenly on 6th layer, and continue stacking remaining 6 layers, buttering as you go. Slice 4 lengthwise parallels then diamond shapes. Bake 30-35 minutes until puffed and golden brown.
3. Pour cold Orange Rose Agave Syrup over hot Baklava. Let rest to absorb the syrup. Serve warm or at room temperature.