Vegan Baklava
This vegan baklava recipe is made with layers of phyllo dough filled with cinnamon-spiced ground nuts and covered with a sticky syrup! No honey needed for this showstopping Middle Eastern dessert!
Servings: 16
Calories: 245kcal
Equipment
- 1 8x8-inch baking pan
Ingredients
- 24 filo/phyllo sheets cut into 8 by 8 inch size
For the filling:
- 2 cups nuts, I use a combination of raw almonds, walnuts, and pistachios
- 10 soft medjool dates
- zest of a lemon
- ½-1 teaspoon cinnamon
- ¼ teaspoon salt
For the syrup
- ½ cup plus 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 slices lemon
- ¼ cup water or orange juice
For brushing the filo
- 6 tablespoons oil or butter I used a mix of oil and melted vegan butter
- 2 tablespoons finely chopped pistachio for topping
Instructions
- Prep your phyllo sheets and thaw them if you haven't thawed already. Keep them out on the counter covered with a damp towel for at least an hour or two so that they separate easily and you can cut according to the size of the pan. Keep them covered with the towel while you work.
- Make the filling: For the nuts, add all of the nuts to a food processor and proces until they are close to a coarse meal. Then add the dates and the rest of the ingredients and process again until the dates are well-combined with the nuts. Transfer this to a bowl and set aside near your work station. (You can omit the dates and add 2 tablespoon or more sugar to the syrup instead)
- Melt your vegan butter if you haven't already . Mix in the oil if using and set aside.
- Assemble: Prep your work station: brush your baking dish liberally with the oil butter mixture.
- Then place your first phyllo sheet in it then lightly brush the oil-butter mixture on it and then place another sheet. Repeat for at least 6 sheets and then sprinkle your nut filling all over and even it out. You want a thin layer of nuts.
- Then start layering with the phyllo sheets again. Layer a phyllo sheet, brush with butter. Layer another phyllo sheet. Do at least 3-4 phyllo sheet layers and then keep continuing until all of the nuts are used. I got 4 layers of the nuts.
- Then for the top phyllo layer, use 6 phyllo sheets. Brush the top with the oil and butter mixture really well to cover it completely.
- Use a sharp knife to cut out the baklava to the shapes that you like. I went for diamond shape.
- Then bake at 350 degrees Fahrenheit for 45-55 minutes until the top is nicely golden.
- Meanwhile, make your syrup: Heat the maple syrup, lemon juice, and water in a saucepan until it is boiling. Then add the lemon slices and continue to simmer over medium heat until the mixture has thickened slightly. Switch off heat and let it cool to a warm state.
- You need to check the syrup at this time . It should be slightly thick like maple syrup. If it's not, you need to reheat for another 1-2 mins it to thicken.
- Once the baklava is done baking, remove the dish from the oven and let it cool for 5 minutes.
- Drizzle your somewhat warm (it should be at a room temperature or mildly warm) syrup over the baklava by drizzling it all over the top first and then drizzling in all the cracks.
- Top it with pistachios. Let these baklavas sit for at least 2 hours to soak the syrup. Then slice again if needed and serve.
Video
Notes
Date substitution: You can omit the dates and add 2 tablespoon or more sugar to the syrup instead)
Nutrition
Calories: 245kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 249mg | Fiber: 2g | Sugar: 17g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg