INGREDIENTS:

• 2 pounds chopped pecan nuts
• 1 cup vegan butter, melted
• 1 cup brown sugar
• 1 teaspoons ground cinnamon
• 2 packages fillo dough

PREPARATIONS

Make the filling:
Pour the pecans, brown sugar, and ground cinnamon into a bowl. Then mix them very well to avoid the clumps of brown sugar.

Prepare baking pan:
Use the pastry brush to paint the vegan butter onto the baking pan (9 ½ x 13 inches to fix the fillo dough size) to keep the dough from sticking to the pan.

Make a bottom layer (8 sheets of fillo dough):

• Line up 2 sheets of fillo dough into the baking pan.
• Brush the fillo dough with vegan butter (brush the edges first, then the inside.) Repeat until having 8 sheets of fillo dough at bottom layer.
  
  
• Then make the filling layer.

Make a filling layer:

• Add 1 cup of the filling on the fillo dough layer, spread it out evenly by hand.
• Add another 2 sheets of fillo dough, brush with vegan butter then put in 1 cup of filing. Continue this process all the way to the top of the baking pan.

Make a top layer (at least 4 sheets of fillo dough to prevent from over burning on the top):
Cover the filling with 4 sheets of fillo dough. Make sure brushing the vegan butter every 2 sheets of fillo dough.

Baking:

• Cut the baklava cake into the small pieces before baking. Each piece can be any shape, usually squares and diamonds are the easiest. Usually 1 inch quare piece is easier to eat.
• Put it into the oven. Bake at 350°C for 40 minutes or until it turns goldern brown.

Re-cut the cake before serving.