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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 325 F.
Grease a 10x15-inch baking dish with Country Crock© Plant Butter and set aside.
In a small saucepan, make a pistachio filling by adding sugar, rose water, agave, lemon juice and
water, on low-medium heat.
Once it starts to boil, add coarsely chopped pistachio, mix well, and let it cool.
Start layering phyllo sheets on the greased baking dish.
Add 2 sheets of phyllo to the greased pan and brush with Country Crock© Plant Butter, repeat this process 2 more times. Total 6 sheets.
Now add half of the pistachio filling and spread evenly.
Again, add 2 sheets of phyllo on top of the first layer and then add the remaining pistachio mix, spread evenly.
Cover the pistachio layer with 2 phyllo sheets and brush with Country Crock© Plant Butter.
Repeat this process 3 more times. Total 8 sheets.
Make 3 equally spaced cuts vertically, to create 4 columns.
Pour the remaining Country Crock© Plant Butter, and spread out evenly for it to seep through.
Make 4 more equally spaced cuts horizontally to make 5 rows, and to create a total of 20 squares on the sheet.
Bake for 40-45 minutes until golden and crispy. Allow baklava to cool once out of the oven.
Sprinkle finely minced pistachio to garnish.
Serve and enjoy!
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Delicious dishes with a touch of country