Baklava Vegan
Experience the luxurious taste of this legendary Turkish dessert. This vegan baklava combines dozens of layers of super-crisp and crunchy pastry, Layered with a savory mixture of chopped walnuts and pistachios with a warm cinnamon aroma. The specialty of this vegan version lies in the sweet lemon syrup made from organic cane sugar (as a substitute for real honey) that soaks into each layer of pastry. Producing a combination of crunchy texture on the outside, but soft, moist and sweet on the inside!
Shared by Sherh
Time
70 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 1 package (approximately 400 grams) pastry skin, thaw according to package instructions
- 150 grams vegan margarine or pure coconut oil (melted, to brush each layer of pastry)
- 200 grams of walnuts or pistachios (finely chopped)
- 1 teaspoon cinnamon powder
- 200 grams of organic granulated sugar
- 180ml clean water
- 1 teaspoon fresh lemon juice
- 1 whole cinnamon stick
- 1 teaspoon rose water (optional, for an authentic Turkish aroma)
👩🍳 Instructions
- 1
Make the syrup first: combine the water, granulated sugar, cinnamon stick and lemon juice in a small saucepan.Simmer over medium low heat for 10 minutes until the sugar is completely dissolved and the liquid thickens slightly like honey syrup. Turn off the heat, then add the rose water (if using). Let the syrup cool completely at room temperature.
- 2
Prepare the oven and nut filling: Preheat the oven to 180°C. In a medium bowl, combine the chopped walnuts/pistachios with the ground cinnamon. Mix well and set aside.
- 3
Layout the pastry layers: grease a square baking pan with melted vegan margarine.Then spread a sheet of phyllo pastry on the bottom of the pan, then brush the entire surface with melted vegan margarine using a pastry brush slowly. Repeat this process until you have about 8 to 10 layers of phyllo pastry, each smeared with vegan margarine.
- 4
Sprinkle the peanut filling: Sprinkle some of the chopped peanut mixture evenly over the arranged pastry layer.
- 5
Make the middle and top layers: place another 4 to 5 sheets of phyllo pastry on top of the nuts (each sheet still smeared with vegan margarine) then sprinkle with the remaining chopped nuts.And cover the top with the remaining phyllo pastry sheets (about 8 to 10 sheets), making sure each layer is well smeared with melted vegan margarine. The police also evenly cover the top surface.
- 6
Cut before baking (mandatory step): using a very sharp knife, cut the unbaked Baklava into diamond or square shapes. Baklava should be cut before baking so that the crust does not fall apart when cooked.
- 7
Bake the baklava: bake in the oven for 40 minutes until the layers have puffed up, become a beautiful brown color, and look very crispy.
- 8
Drizzle with cold syrup: as soon as the baklava is cooked and removed from the oven while still hot, pour the cooled sweet syrup evenly over it. You will hear a hissing sound which indicates the syrup is well absorbed into the pastry layers.
- 9
Rest and serve: let the baklava cool and soak in the syrup for at least 4 to 6 hours (overnight) at room temperature uncovered to keep it crisp. Arrange the baklava slices on a serving plate. Sweet and crunchy vegan baklava is ready to be enjoyed!