I give you, Agave… Baklava! (See what I did there? Yeah, it’s a stretch.) So anyone the least bit familiar with TAV, knows my palate is as basic as, umm, something very basic. This is mostly because being left to my own devices in this regard, renders my motivation next to nil in exploring what my palate may actually enjoy.

Either way, this here is definitely something I would probably like but for the fact I won’t actually make and or consume this, I’ll have to let you people be my taste testers!

2 cups finely ground walnuts

1 teaspoon ground cinnamon

1 cup sugar

-1 (16-ounce) package phyllo dough

-1 (16-ounce) package phyllo dough 1 cup vegan margarine, melted

1⁄2 cup water

1⁄2 cup agave nectar

-2 teaspoons fresh lemon juice

-2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract

Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan and set aside. In a medium bowl, combine the nuts, cinnamon, and 1⁄4 cup of the sugar and toss to combine. Set aside. Unroll the phyllo dough onto a work surface and cut the dough in half so the sheets fit in the baking pan. Cover the unused phyllo with a damp cloth to keep it from drying out. Take half the phyllo sheets and place 1 phyllo sheet at a time into the prepared

pan, brushing with melted margarine before adding the next.

Sprinkle the nut mixture over the phyllo. Repeat layering process with the remaining phyllo sheets and melted margarine. Brush the top sheet with margarine. Cut the pastry into 2-inch diamonds with a sharp knife. To do this, first make 3 evenly spaced cuts

through the length of the dough, cutting through the layers to the bottom of the dish, resulting in 4 long rows. Then make 9 diagonal cuts through the shorter width of the dough. You should end up with 36 pieces of baklava.

Bake until crisp and golden brown, about 45 minutes. While the baklava is baking, combine the remaining ¾ cup sugar and water in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and stir in the agave nectar, lemon juice, and vanilla. Simmer until syrupy, about 20 minutes. Remove the baklava from the oven and spoon the syrup over it. Let cool completely, about 1 hour, before serving. Store in an airtight container… Makes 36 pieces