Vegan Baklava
User Reviews
5
18 reviews
Excellent
-
Servings
16
-
Calories
245 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Vegan Baklava
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This Vegan Baklava features layers of phyllo dough filled with a coarse mixture of nuts and dates, flavored with cinnamon, lemon zest, and a touch of salt. It's brushed with a vegan butter and oil blend and finished with a lemon-infused syrup for sweetness and moisture, resulting in a crisp and tender pastry dessert.
Description
The Vegan Baklava recipe layers thin phyllo sheets brushed with a mixture of vegan butter and oil, alternating with a filling of finely processed nuts blended with soft Medjool dates, cinnamon, lemon zest, and salt. This combination provides a sweet, spiced nut filling with natural sweetness from the dates. The phyllo is carefully prepared by thawing and covering with a damp towel to keep it pliable.
After assembly, the baklava is baked until the phyllo turns golden and crisp, then soaked with a syrup made of maple syrup, lemon juice and slices, and water or orange juice. This syrup adds moisture and a citrus brightness to balance the richness.
The final touch is a sprinkle of finely chopped pistachios on top, which adds texture and color. The recipe includes the option to omit dates and increase syrup sweetness as a variation.
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Ingredients
- 24 phyllo dough 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 Medjool dates soft
- lemon zest
- 1/2-1 teaspoon cinnamon
- 1/4 teaspoon salt
For the syrup
- 1/2 cup maple syrup 2 tablespoons
- 1 tablespoon lemon juice
- 2 lices lemon
- 1/4 cup water or orange juice
For brushing the filo
- 6 tablespoons oil I used a mix of oil and melted vegan butter, or butter
- 2 tablespoons pistachio finely chopped 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 tbsp 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.
Notes
- Thaw and cover phyllo sheets with a damp towel before use to keep them pliable.
- If you omit dates in the filling, increase syrup sweetness by adding at least 2 tablespoons of sugar.
- Brush each phyllo layer liberally with a vegan butter and oil mixture for crispness and flavor.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
125mg
(5%)
Potassium
249mg
(5%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
23IU
(0%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 125mg | 5% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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