Vegan Walnut Baklava (easy and delicious!)

Vegan Walnut Baklava (easy and delicious!)

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Even just for a minute... We loved it so much that we used to make it all the time until one day my mother just decided that she just couldn't be bothered hand chopping all those nuts any more and she hung up her pastry brush and never made it again. I still have such fond memories of baklava though! Baklava to me always means walnuts, which is a big surprise to most of the people I meet because most of the time the only baklava Aussies eat is pistachio baklava bought from the local kebab shop. I have to confess - until I was about 16 I didn't even know that pistachio baklava existed. But when I was 16 I got a great Lebanese boyfriend who introduced me to pistachio baklava. I admit we had several good hearted arguments about which baklava was better! So when I found out that they eat walnut baklava in Bosnia my heart swelled with the idea of making it again!I bought piles of walnuts and steeled myself for a long time chopping, because one thing I have learnt from making baklava in the past is that you MUST chop the nuts very finely, don't be slack and leave them chunky because your baklava will fall to pieces when you try to serve it up! So I started to chop all my walnuts and then I realised that since I used to make baklava with my mother food processors had been invented! What's your favourite type of baklava? Lay the filo pastry out ready to use and cover with a damp tea towel (not too damp though!). Mix the ground walnuts and nutmeg together. Brush the bottom of a large baking dish with melted butter and lay a sheet of filo over it. Fold in the edges so that it fits the dish.

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