Working with phyllo dough can be fun. It can also be incredibly tricky, but I’ve got some tips that should help you make magic happen in your kitchen. It will be almost as magical as that scene from Simply Irresistible where Sarah Michelle Gellar cries in the eclair batter and makes Sean Patrick Flannery fall in love with her. I promise.
The first step is to take the package of phyllo dough out of the freezer and let it sit, wrapped, for about an hour. It needs to defrost enough that you can pull the delicate pieces apart.
The next thing you should do is unroll the entire package onto a cutting board, and cover it with a damp towel. This will keep the moisture in, and you will be surprised how quickly the dough can dry out and ruin your phyllo.
Lay one sheet of phyllo onto your cooking surface (a baking sheet works best) and then drizzle a thin line of earth balance down the middle. Using a pastry brush, spread the earth balance out to either side. This is what will create your flakes.
When you are done, immediately roll the phyllo back up and put it back in the freezer, making sure to seal it tightly.
Now, here is a recipe for walnut baklava. Except instead of layering it, you just spread the mixture in the middle and roll it up. Easy. These would be great for breakfast or at the end to any Mediterranean-themed meal.

Vegan Baklava

4 sheets of phyllo dough
2 c. chopped walnuts
4 TBSP agave
2 tsp cinnamon
1/3 c. melted earth balance
2 TBSP Orange Juice
2 TBSP Confectioner’s Sugar

In a bowl, combine walnuts, agave, cinnamon, and orange juice. Mix well.
Unroll a sheet of phyllo dough, brush with earth balance, and repeat 4 times.
Spread the walnut mixture over the phyllo and roll tightly.
Cut into slices 1/2″ thick and lay flat on a cookie sheet lined with parchment paper.
Bake at 400 degrees for 15-20 minutes, or until filling bubbles and the dough is golden brown.
Mix 2 TBSP orange juice and 2 TBSP confectioner’s sugar and drizzle over the warm rolls before serving.