Dairy-Free Islak Baklava
Indulge in the irresistibly rich flavors of Dairy-Free Islak Baklava, a modern twist on the classic Turkish dessert that's perfect for those seeking a plant-based alternative. This recipe features delicate layers of phyllo pastry brushed with creamy coconut oil, filled with a fragrant mixture of chopped walnuts, cinnamon, and a hint of salt for balance. A homemade syrup infused with lemon juice and vanilla ties it all together, creating the signature "islak" (moist) texture that soaks into every bite. With no dairy ingredients, this baklava is ideal for vegan diets while maintaining its authentic, indulgent appeal. Perfect as a show-stopping dessert for special occasions, Dairy-Free Islak Baklava is a crowd-pleaser that combines simplicity, elegance, and unforgettable flavor.
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Recipe Information
Ingredients
- 12 sheets Phyllo pastry sheets
- 200 grams Chopped walnuts
- 150 ml Coconut oil
- 300 grams Sugar
- 250 ml Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Brush a baking dish (preferably 9x13 inches) with a small amount of coconut oil.
In a medium-sized bowl, mix the chopped walnuts, ground cinnamon, and salt together until well combined.
Lay one sheet of phyllo pastry in the baking dish and brush with melted coconut oil. Repeat this step with 5 more sheets, ensuring each layer is brushed with oil.
Spread half of the walnut mixture evenly over the phyllo layers.
Layer another 4 sheets of phyllo on top, brushing each sheet with coconut oil as before.
Distribute the remaining walnut mixture evenly over the layered sheets.
Top with the final 2 sheets of phyllo, brushing each layer (including the top) with coconut oil.
Using a sharp knife, carefully cut the assembled baklava into desired shapes (squares or diamonds) before baking.
Place in the oven and bake for 30-35 minutes, or until the phyllo is golden brown and crispy.
While the baklava is baking, prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then let it simmer for about 10 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Once the baklava is baked, remove it from the oven and immediately pour the cooled syrup evenly over the top, ensuring it gets into each cut area.
Allow the baklava to soak and absorb the syrup for at least 3 hours, or preferably overnight before serving.
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.1 g | 353% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 462.3 g | 168% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 307.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 875 mg | 19% | |
*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.
