Vegetarian Baklava

Recipe

Vegetarian Baklava

Nuts and Honey Delight: Vegetarian Baklava

4.8 out of 5

In the realm of vegetarian cuisine, we bring you a delightful adaptation of the classic Turkish dessert, Baklava. This vegetarian version retains all the rich flavors and textures of the original, while replacing the traditional meat-based ingredients with plant-based alternatives. Indulge in layers of crispy phyllo pastry, sweetened nuts, and fragrant honey syrup, all in a vegetarian-friendly package.

Jan Dec
Pastry› Sweet Pastry› Baklava
Asian cuisine› Arab cuisine› Turkish cuisine
Cuisine styles› Vegetarian cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

1 hour 5 minutes

Yields

This recipe serves 8

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan margarine and agave syrup), Dairy-free, Egg-free, Refined sugar-free

Allergens

Tree nuts (almonds, walnuts, pistachios)

Not suitable for

Meat-based diets, Gluten-free (due to the use of phyllo pastry)

Ingredients

The main difference in this vegetarian adaptation of Baklava lies in the substitution of meat-based ingredients. Instead of using butter, we will be using a plant-based alternative like vegan margarine or coconut oil. Additionally, we will replace the traditional meat filling with a mixture of finely chopped nuts, such as almonds, walnuts, and pistachios, combined with aromatic spices and sweetened with natural sweeteners like agave syrup or maple syrup. We alse have the original recipe for Baklava, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat: 20g (total), 2g (saturated)
  • Carbohydrates: 40g (total), 20g (sugars)
  • 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 almonds, walnuts, pistachios, ground cinnamon, ground cloves, and agave syrup (or maple syrup). Mix well to coat the nuts evenly.
  3. 3.
    Grease a baking dish with vegan margarine or coconut oil.
  4. 4.
    Place a sheet of phyllo pastry in the baking dish and brush it with melted margarine or coconut oil. Repeat this process, layering the phyllo sheets and brushing each layer with the margarine or oil.
  5. 5.
    Spread a generous layer of the nut mixture evenly over the phyllo pastry.
  6. 6.
    Continue layering the phyllo sheets and brushing with margarine or oil, followed by another layer of the nut mixture. Repeat this process until all the nut mixture is used, finishing with a final layer of phyllo pastry on top.
  7. 7.
    Using a sharp knife, carefully cut the baklava into diamond or square shapes.
  8. 8.
    Bake in the preheated oven for 30-35 minutes, or until the baklava turns golden brown and crispy.
  9. 9.
    While the baklava is baking, prepare the syrup. In a saucepan, combine the water, granulated sugar, lemon juice, and rose water (if using). Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  10. 10.
    Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over the hot baklava, ensuring it is evenly distributed.
  11. 11.
    Allow the baklava to cool completely in the baking dish before serving. This will allow the syrup to soak into the layers, enhancing the flavors.

Treat your ingredients with care...

  • Phyllo pastry — Ensure that the phyllo pastry sheets are thawed according to the package instructions before using. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
  • Nuts — For best results, finely chop the nuts by hand or use a food processor. Avoid over-processing, as it may result in a paste-like consistency.

Tips & Tricks

  • To achieve a crispier baklava, brush each layer of phyllo pastry with a thin layer of melted margarine or coconut oil.
  • Allow the baklava to cool completely before cutting into pieces to prevent it from crumbling.
  • For added flavor, sprinkle some crushed pistachios or cinnamon on top of the baklava before baking.
  • If the baklava becomes too dark during baking, cover it loosely with aluminum foil to prevent further browning.
  • Serve the baklava at room temperature or slightly warmed for the best taste and texture.

Serving advice

Serve the vegetarian baklava as a dessert or sweet treat. It pairs well with a cup of hot tea or coffee. For an extra touch, garnish each piece with a sprinkle of powdered sugar or a drizzle of melted dark chocolate.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Consider adding a few whole nuts or a dusting of cinnamon on top for an appealing presentation.

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