Vegan Baklava Recipe
Ingredients
- 1 package of phyllo dough (about 16 oz, thawed)
- 1 ½ cups mixed nuts (e.g., walnuts, pistachios, almonds), finely chopped
- 1 tsp ground cinnamon
- 1 cup vegan butter, melted (you can use coconut oil or margarine as a substitute)
Syrup
- 1 cup sugar
- ½ cup maple syrup or agave nectar
- ½ cup water
- 1 tbsp lemon juice
- 1-2 tsp orange blossom or rose water (optional, for a floral hint)
Instructions
- Prep the Nuts: Preheat your oven to 350°F (175°C). In a bowl, combine the chopped nuts with ground cinnamon and set aside.
- Prepare Phyllo Dough: Lay the phyllo dough out and cover with a damp cloth to prevent drying out.
- Assemble the Baklava:
- Grease a 9×13-inch baking dish.
- Layer 5 sheets of phyllo dough in the baking dish, brushing each with melted vegan butter.
- Sprinkle a thin layer of the nut mixture over the dough.
- Repeat this process—layering 3-4 sheets of phyllo, brushing with butter, and sprinkling nuts—until all the nuts are used.
- Finish with 5 more sheets of phyllo on top, brushing each with butter.
- Cut the Baklava: Using a sharp knife, cut the baklava into squares or diamonds.
- Bake: Bake for 40-45 minutes or until the baklava is golden brown and crispy.
- Prepare the Syrup:
- While the baklava bakes, combine sugar, maple syrup, water, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes, until thickened.
- Remove from heat and stir in orange blossom or rose water, if using. Let it cool slightly.
- Add the Syrup: When the baklava is done baking, pour the syrup evenly over the hot baklava.
- Cool and Serve: Allow the baklava to cool completely to absorb the syrup before serving.
| Nutrient | Amount per Serving |
|---|
| Calories | 200-220 kcal |
| Total Fat | 13-15 g |
| Saturated Fat | 3-4 g |
| Cholesterol | 0 mg |
| Sodium | 30-50 mg |
| Total Carbohydrates | 22-25 g |
| Dietary Fiber | 1-2 g |
| Sugars | 12-15 g |
| Protein | 2-3 g |
