Vegan Baklava

There are numerous recipes for Baklava.
Most don't use bananas, and use puff pastry instead of eggroll wraps.
(I think it would have been better with the pastry.)
You can play with the basic format.

Filling:
  • 3 bananas
  • 1 cup pistachios
  • 1 cup walnuts
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 1 tsp orange zest (optional)
  • 1/8 tsp ground nutmeg (optional)
  • 1/8 tsp ground clove (optional)
  • 1/2 cup unrefined sugar or maple syrup

  • 12 eggroll wraps
    		• For the honey-free syrup:
  • 1/2 cup water
  • 1/2 cup agave nectar
  • 1 stick cinnamon (optional)
  • 5 whole cloves (optional)
  • 1 tsp lemon zest
  • 2 tsp fresh orange juice (optional)

    Per 1/18 8" square pan:
    Calories: 190, Carb: 29, Protein: 4, Fat: 7, Sodium: 82, Fiber 1

    • Make the filling first.
    Pulse the pistachios and walnuts [and bananas] in a food processor until crumbs are formed.
    Add the cinnamon, lemon zest, and orange zest, ground cloves, nutmeg, and salt if using.
    Stir, then add the maple syrup and stir again to combine everything.     		Pre-Heat oven to 350F.
    Brush both sides of each egg roll wrapper with vegan butter or coconut oil.
    Overlap the first two wrappers and make sure they go up the sides of the baking tray and add a third wrapper in the middle.
    Repeating the same layering technique add the top layers of the Baklava.
    Then using a knife cut diagonal to make the diamond shapes     		Bake in the oven at 350F for 30-45 minutes.
    Check it at the 30 minute mark and make sure it's all evenly browned and crisp.
    Just tap the layers with your fingers to get a feel and put it back in the oven if its still on the softer side.
    Once it is done take it out of the oven and right away pour over the syrup.
    Again you should hear it sizzle while it's being absorbed by the butter wrappers.