Vegan Baklava

Ingredients

The main difference in this vegan adaptation of Baklava lies in the substitution of traditional ingredients. Instead of using butter and honey, we will be using plant-based alternatives such as vegan margarine and maple syrup. These swaps ensure that the dish remains entirely vegan while still delivering the same mouthwatering taste and texture. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of vegan phyllo pastry sheets (450g / 16oz) 1 package of vegan phyllo pastry sheets (450g / 16oz)
• 1 ½ cups (180g) walnuts, finely chopped 1 ½ cups (180g) walnuts, finely chopped
• 1 ½ cups (180g) almonds, finely chopped 1 ½ cups (180g) almonds, finely chopped
• 1 cup (200g) vegan margarine, melted 1 cup (200g) vegan margarine, melted
• 1 cup (240ml) maple syrup 1 cup (240ml) maple syrup
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 2g)
• Carbohydrates: 40g (Sugars: 20g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the chopped walnuts, almonds, ground cinnamon, and vanilla extract. Mix well.
3. 3.
   Brush a baking dish with melted vegan margarine.
4. 4.
   Lay a sheet of phyllo pastry in the baking dish and brush it with melted margarine.
5. 5.
   Repeat step 4 with 5 more sheets of phyllo pastry, brushing each layer with margarine.
6. 6.
   Spread a layer of the nut mixture evenly over the phyllo pastry.
7. 7.
   Continue layering phyllo pastry sheets and nut mixture until all the ingredients are used, ensuring to brush each phyllo sheet with margarine.
8. 8.
   Cut the baklava into diamond or square shapes using a sharp knife.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, prepare the syrup by combining maple syrup, lemon juice, and a splash of water in a saucepan. Bring to a gentle boil, then remove from heat and let it cool.
11. 11.
    Once the baklava is baked, remove it from the oven and immediately pour the cooled syrup over the hot baklava.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Cover them with a damp cloth while working to prevent them from drying out.
• Vegan margarine — Make sure the margarine is completely melted before brushing it onto the phyllo pastry sheets to ensure even distribution.
• Maple syrup — Use pure maple syrup for the best flavor. Adjust the sweetness according to your preference.

Tips & Tricks

• To achieve a crispier baklava, brush each phyllo pastry sheet with a thin layer of melted vegan margarine.
• Allow the baklava to cool completely before pouring the syrup over it to ensure it absorbs the syrup evenly.
• For added flavor, sprinkle some crushed pistachios or shredded coconut on top of the baklava before baking.
• Serve the baklava at room temperature or slightly warmed for the best taste and texture.
• Store any leftover baklava in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the vegan baklava as a delightful dessert after a satisfying meal. Pair it with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra indulgence. Garnish with a sprinkle of ground cinnamon or crushed nuts for an elegant presentation.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Drizzle some extra syrup over the top and sprinkle with powdered sugar for an eye-catching presentation. Serve with a side of fresh berries or a sprig of mint for a pop of color.