Ingredients
- 3 ¼ (750g) filo pastry
- 2 cups sunflower kernels, lightly toasted in oven
- 1 ¼ (300g) dairy-free margarine
- ½ cup sugar
- 1 tsp cinnamon
- 1 tsp cloves
Ingredients for the syrup
- 2 cups water
- 2 cups sugar
- ½ cup honey or golden syrup
- 1 T lemon juice
- 1 tsp cinnamon
Directions
- Preheat the oven to 350˚F (180˚C).
- Melt margarine and lightly grease 11×17 in baking tray. Trim pastry to size of tray and keep trimmings. Layer one packet of pastry, brushing with margarine after every second or third sheet of pastry.
- Roughly process toasted sunflower kernels in a food processor, then combine with sugar, cinnamon and cloves in a small bowl. Sprinkle evenly over the top layer. Place the trimmed pieces of pastry from both packets on top of the nut mixture before continuing to layer the remaining pastry.
- Cut into diamond or square shapes, making sure to cut right through to the base. You may want to refrigerate for half an hour as it makes cutting the fine pastry a little easier.
- Pour remaining margarine (if any left) over the baklava and it will be absorbed by the pastry.
- Bake for about 1 hr or until golden brown. Make the syrup while it is cooling—combine all the ingredients, bring to the boil and cook for 10 mins.
- Pour hot syrup over baklava and sprinkle with kernels.
Notes: When using filo pastry, ensure you bring the unopened packets to room temperature for a couple of hours prior to using. Use fresh (refrigerated) filo rather than frozen. Always keep the unused pastry covered while you’re layering or it will dry out and crack, making it difficult to handle.
Based on Recipe found on queenbeeallergyfree