Vegan Baklava
Indulge in the irresistible layers of Vegan Baklava, where flaky phyllo dough meets a rich nutty filling. This easy-to-make dessert is perfect for any occasion and offers a guilt-free sweet treat that everyone will love. Experience the unique flavors and textures that make this baklava a crowd favorite!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Large Pot
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1 lb Phyllo Dough
- 16 oz Walnuts, chopped
- 1 teaspoon Cinnamon
- 1 cup Vegan Butter, softened and spreadable
- 1 cup Sugar
- 1 cup Water
- 1/2 cup Maple Syrup or Agave Nectar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Rosewater Extract (optional)
Instructions
- Preheat your oven to 180C/350F. This initial step is crucial for achieving that perfect crispiness. As the oven warms, prepare your baking dish.
- Slice your phyllo dough in half, setting aside 14 sheets for the top and bottom layers. Keep them covered with a damp kitchen towel to prevent drying out, which is key for maintaining their flexibility.
- In a mixing bowl, combine your chopped walnuts with cinnamon and set aside. This blend will create the aromatic filling that makes Vegan Baklava so delightful.
- Brush a 9 x 13-inch baking dish with softened vegan butter. This coats the dish and ensures the baklava comes out easily.
- Place two sheets of the phyllo dough into the bottom of your buttered dish. Brush with more vegan butter. This layering process is what gives Vegan Baklava its flaky texture.
- Repeat this process three more times, so you end up with 8 sheets of phyllo dough; don’t skimp on the butter—it’s what makes it delicious!
- Now, sprinkle two heaped tablespoons of your nut-cinnamon mixture on top, then add two more sheets of phyllo dough. Remember to brush them well with vegan butter after each layer.
- Continue layering until you’re out of the nut mixture, then finish with the remaining 6 sheets of phyllo dough on top, brushing each layer with butter. This final layer will be the crisp crown on your Vegan Baklava.
- Using a sharp knife, cut diamond shapes in the top layers, leaving about an inch from the bottom of the dish. This step ensures that the syrup can soak in later, making each piece perfectly sweet.
- Bake your creation for around 45 minutes, or until it’s beautifully golden on top. The aroma that fills your kitchen will have everyone eagerly awaiting!
- While the baklava is baking, prepare the syrup: In a small saucepan, combine sugar and water. Bring to a boil over medium heat, then remove from heat and stir in maple syrup and vanilla extract. This syrup is what will bring your Vegan Baklava to life.
- After baking, pour the hot syrup over the baklava, ensuring it’s covered completely. The syrup will seep into the layers, making it irresistibly sweet.
- Let it cool completely before using the knife again to cut through to the very bottom of the dish, allowing the syrup to penetrate every piece. Top with extra crushed nuts before serving for a nice presentation!
Notes
- For gluten-free baklava: Use gluten-free phyllo dough.
- Nut Variations: You can also use chopped pistachios or a combination of the two.
- Sweetener Option: If you aren’t strictly vegan, you can use honey.
- Storage: Leftover baklava can be stored in the refrigerator for up to 1 week. DO NOT cover it up, otherwise, it will become soggy.
- Freezing: Place baklava in a freezer-friendly container and store in the freezer for up to 6 months. Thaw in the refrigerator uncovered.