Description
A plant-based twist on the classic baklava, featuring layers of phyllo pastry, a nutty filling, and naturally sweetened syrup.
Ingredients
Scale
- 24 sheets of phyllo dough (cut into 8×8 inch squares)
- 2 cups mixed nuts (walnuts, almonds, pistachios)
- 10 soft medjool dates
- Zest of 1 lemon
- 1/2 to 1 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 slices of lemon
- 1/4 cup water or orange juice
- 6 tablespoons oil or vegan butter
- 2 tablespoons finely chopped pistachios (for topping)
Instructions
- Prepare the phyllo by thawing it for 1-2 hours and cutting into squares.
- Blend the mixed nuts in a food processor into a coarse meal.
- Add medjool dates, lemon zest, cinnamon, and salt to the nuts and pulse until combined.
- Melt the vegan butter and mix in oil; set aside.
- Brush your baking dish with the butter-oil mixture and layer 6 sheets of phyllo, brushing each with oil.
- Evenly spread the nut mixture over the phyllo layers.
- Continue layering 3-4 more phyllo sheets with oil, topping with another 6 sheets of phyllo.
- Cut the baklava into diamond or square shapes.
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes or until golden brown.
- While baking, combine maple syrup, lemon juice, and water in a saucepan to make syrup.
- Once baklava is out of the oven, drizzle warm syrup over it and top with chopped pistachios. Let soak for at least 2 hours before serving.
Notes
Store leftover baklava covered at room temperature for up to 3 days. For longer storage, refrigerate for one week or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan baklava, dessert, plant-based, easy baklava, Mediterranean treat
