Prepare delicious vegan baklava at home, layered with phyllo dough, loaded with rich cinnamon-spiced crushed nuts and drizzled with lemony syrup!
Baklava is a flaky and delicate layered Middle Eastern dessert—topped with different nuts like pistachios, hazelnuts, almonds and walnuts. The flavour of baked baklava is boosted when it is soaked in a syrup made from rosewater and/or honey. It offers a subtle sweetness that beautifully contrasts with the nutty flavour of the desert.
Many people do not know that filo pastry or phyllo dough is vegan. However, the traditional recipe of baklava uses honey; therefore, it is not vegan. But in this vegan recipe, we will replace honey with a plant-based syrup that will have the classic honey flavour.
You can find filo pastry—also known as phyllo dough—in the frozen section of any grocery store. Begin by preparing the phyllo dough. Slice the dough in half and wrap it in a damp cloth or kitchen towel for 1 to 2 hours. This step will ensure the dough is moist while you prepare all the other ingredients. If the dough is moist, you can easily cut and separate each layer.
Next, prepare the filling. You can combine 2 cups of raw almonds, pistachios, walnuts and soft dates for the nutty filling. Transfer the nuts to the mixer grinder or food processor and coarse grind. Then add about 10 to 12 dates and process until all the ingredients are well combined. Transfer the ground nuts to a bowl and leave it.
Melt vegan butter in a pan and lightly smear it on your baking dish. Next, place the first phyllo sheet on the baking dish, brush it lightly with the melted butter and place another sheet on top. Repeat the layering process to create six sheets and top it with the nut filling. Even out the nut filling.
Start layering phyllo sheets over the nuts again. Place one phyllo sheet, lightly brush it with butter and top it with another sheet. Repeat this layering process 3 to 4 times. Continue layering until you have used all the nuts.
Slice the baklava in any shape you like—be it diamond, rectangles or triangles. Next, bake it for 40 to 55 minutes at 350 degrees Fahrenheit or until the top becomes crisp and golden.
While the baklava is baking, prepare your vegan syrup. Heat 2 tablespoons of maple syrup or coconut nectar and 1 tablespoon of lemon juice in a pan, add some water and put it to boil. Then add two lemon slices and simmer on medium flame. When the mixture slightly thickens, turn off the flame and let the syrup cool.
After the baklava becomes crisp and golden, remove it from the oven and allow it to cool for 8 to 10 minutes. Now drizzle your vegan syrup over the baklava (to add a caramelised flavour), and make sure you fill all the cracks. Sprinkle some pistachios on top to garnish. Let the honey-soaked baklavas sit for 2 hours, allowing them to absorb the syrup and then serve.
You can store the leftover baklava in the refrigerator for almost seven days. Avoid covering it if you don't want it to become soggy.
