Vegan Baklava Recipe – Vegan Richa

This vegan baklava recipe is made with layers of phyllo dough full of cinnamon-spiced ground nuts and covered with a sticky lemony syrup! No honey needed for this showstopping Middle Eastern dessert!

In spite of everything the Baklava inspired recipes I needed to make the actual deal. Baklava is a decadent and  sweet treat. Traditional baklava is just not vegan because it uses butter and honey. I modified it up with some vegan butter and and a sticky lemon syrup made with maple syrup!

This vegan version of baklava is made with layers of sweet filo and chopped nuts, all covered in a sweet syrup! we also add dates to the nut filling since our syrup is just not very sweet. We add less sweetener than in traditional baklava recipes. This is an easy yet showstopping dessert guaranteed to impress!

Baklava has many variations and flavors. I take advantage of  a mix of nuts and a few lemon zest for that decadent and refreshing flavor! For those who want, add some rose water to the syrup but watch out as just a little goes a great distance.

The feel is flaky, soft, buttery, with some added crunch from the crisp filo and nuts. It’s sweet and with a touch of lemon and cinnamon with none flavor being overpowering.

What’s phyllo pastry?

Many individuals are unaware that phyllo dough and filo pastry is definitely vegan. There are not any eggs or dairy used.

The variety of Phyllo sheets needed is determined by the dimensions of your pan. I used an 8×8 inch glass pan and needed 24 sheets of that size. The phyllo bundle that  I had had 18 sheets but they were larger sheets and I could cut out of them.

More vegan desserts with nuts:

Baklava inspired desserts

Recipe Card

Ingredients:

• Phyllo pastry – Also generally known as filo pastry. This might be present in the frozen and chilled section of the food market.
• nuts (I used a mixture of almonds, walnuts, and pistachios but you need to use just walnuts ( Greek Style) or pistachios (Persian)
•  medjool dates for sweet
• the nut filling is seasoned with zest of a lemon and a few cinnamon
  1/4 teaspoon salt
• For the syrup we use maple syrup as a vegan substitute for honey, which provides a wonderful sticky texture.
• lemon juice and sliced lemon in addition to orange juice lends the syrup a refreshing vivid citrus note
• we brush the phyllo sheets with some oil or melted vegan butter for that golden color. The butter/oil is obligatory, as, by itself, the dough may be very dry.

Suggestions:

• Use any nuts you want – I used a mix but you may make this with just walnuts or simply pistachios
• Be at liberty so as to add a small amount of rose water or orange flower water to the soaking syrup but be very careful. That’s powerful stuff
• For those who’d prefer to make this gluten free, use gluten free phyllo dough.

How one can make Vegan Baklava

Prep your phyllo sheets and thaw them for those who haven’t thawed already. Keep them out covered with a humid towel, on the counter for at the very least an hour in order that they sepatate easily and you may cut in accordance with the dimensions of the pan. Keep them covered when you work.

For the nuts, add all the nuts to a food processor and proces until they’re near a rough meal.

Then add the dates and the remaining of the ingredients and process again until the dates are well-combined with the nuts. Transfer this to a bowl and put aside near your work station.

Melt your vegan butter for those who haven’t already . Mix within the oil if using and put aside.

Prep your work station: brush your baking dish liberally with the oil butter mixture. Cut the batches of sheets to size of your pan. I’m using 9×9 inch

Then place your first phyllo sheet on it then evenly brush the oil-butter mixture on it after which place one other sheet.

Repeat for at the very least 6 sheets after which sprinkle your nut filling throughout and even it out. You wish a skinny layer of nuts.

Then start layering with the phyllo sheets again. Layer a phyllo sheet, brush with butter. Layer one other phyllo sheet. Do at the very least 3-4 phyllo sheet layers after which keep continuing until all the nuts are used. I got about 4 layers of the nuts.

Then for the highest phyllo layer, use 6 phyllo sheets. Brush the highest with the oil and butter mixture rather well to cover it completely.

Use a pointy knife to chop out the baklava to the shapes that you simply like. I went for diamond shape.

Then bake at 350 degrees Fahrenheit for 45-55 minutes until the highest is nicely golden.

Meanwhile, make your syrup: Heat the maple syrup, lemon juice, and water in a saucepan until it’s boiling.

Then add the lemon slices and proceed to simmer over medium heat until the mixture has thickened barely. Switch off heat and let it cool to a warm state.

That you must check the syrup presently even it’s warm it must be barely thick like maple syrup. If it’s not, reheat it to thicken.

Once the baklava is finished baking, remove the dish from the oven and let it cool for five minutes.

Drizzle your somewhat cool (it must be at a room temperature or simply mildly warm) syrup over the baklava by drizzling it everywhere in the top first after which drizzling in all of the cracks.

Top it with some pistachios. Let these baklavas sit for at the very least 2 hours to soak the syrup. Then  serve.

Storage

• Fridge: this might be stored within the refrigerator for as much as 1 week.
• To freeze: Place baklava is a freezer-friendly container and store it within the freezer for as much as 6 months.  You may thaw it within the refrigerator uncovered.