Dairy-Free Baklava Dessert
Indulge in the rich, nutty layers of this *Dairy-Free Baklava Dessert*, a plant-based twist on the classic Mediterranean treat. Featuring the perfect balance of crunchy phyllo pastry, a blend of pistachios, walnuts, and almonds spiced with cinnamon and cloves, and a luscious maple-lemon syrup, this recipe is a decadent, dairy-free delight. Each layer is brushed with velvety melted coconut oil for a crisp, flaky texture that mimics traditional butter-based baklava. Easy to prepare in under 1.5 hours, this vegan-friendly dessert is perfect for gatherings or as a sweet indulgence any day of the week. Serve it at room temperature to let the fragrant flavors shine in every bite. Perfect for anyone seeking a dairy-free, plant-based pastry that’s both elegant and irresistible!
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Recipe Information
Ingredients
- 1 package (16 ounces) phyllo pastry sheets
- 1 cup pistachios
- 1 cup walnuts
- 1 cup almonds
- 2 teaspoons cinnamon
- 0.5 teaspoons ground cloves
- 0.5 cup cane sugar
- 1.5 cups coconut oil
- 1 cup water
- 0.5 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish using a bit of coconut oil.
In a food processor, combine pistachios, walnuts, and almonds. Pulse until the nuts are finely chopped but not too pasty. Add cinnamon, ground cloves, and cane sugar to the nut mixture. Stir well to combine.
Melt the coconut oil in a small saucepan over low heat. Keep it warm for brushing the phyllo sheets.
Unroll the phyllo sheets and cover them with a damp towel to prevent drying. Place one sheet of phyllo in the prepared baking dish and using a pastry brush, lightly coat with melted coconut oil. Repeat this process until you have layered 8 sheets, each brushed with coconut oil.
Sprinkle about 1/4 of the nut mixture evenly over the phyllo.
Continue layering and brushing with coconut oil for 8 more sheets of phyllo, followed by another 1/4 of the nut mixture. Repeat these layers two more times, using 8 sheets per layer and ending with a layer of nuts on top.
Layer the final 8 sheets of phyllo on top of the nuts, each brushed with coconut oil.
Using a sharp knife, carefully cut the baklava into desired shapes (squares or diamonds) before baking.
Bake in the preheated oven for about 45 minutes, or until the baklava is golden brown and crisp on top.
While the baklava is baking, prepare the syrup by combining water, maple syrup, and lemon juice in a small saucepan. Bring to a boil, reduce the heat, and let it simmer for about 5-7 minutes. Remove from heat and stir in vanilla extract.
Once the baklava is done baking, immediately pour the hot syrup evenly over the cut lines of the baklava. The syrup will sizzle and absorb into the layers.
Allow the baklava to cool completely at room temperature for at least 4 hours, or overnight for best results.
Serve at room temperature and enjoy your dairy-free baklava!
Nutrition Facts
Calories |
7601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.6 g | 693% | |
| Saturated Fat | 296.5 g | 1482% | |
| Polyunsaturated Fat | 79.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 609.0 g | 221% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 243.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
