Vegan Baklava Dessert
Indulge in the plant-based decadence of this *Vegan Baklava Dessert*, a modern twist on a Mediterranean classic that's perfect for any occasion. Featuring layers of flaky vegan phyllo dough, a fragrant blend of walnuts, pistachios, and almonds spiced with cinnamon and ground cloves, and a luscious maple syrup glaze, this dairy-free baklava is irresistibly rich and sweet. Each piece is baked to golden perfection and infused with a homemade syrup enriched by hints of vanilla and zesty lemon juice, ensuring every bite is bursting with flavor. This vegan dessert recipe is easy to follow and yields 24 delectable portions, making it ideal for parties, holiday gatherings, or simply satisfying your sweet tooth. Learn how to create this show-stopping treat that combines tradition with a compassionate twist!
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Recipe Information
Ingredients
- 1 package (16 oz, thawed as per package instructions) vegan phyllo dough
- 1.5 cups walnuts
- 0.5 cups pistachios
- 0.5 cups almonds
- 1 teaspoon cinnamon
- 0.25 teaspoon ground cloves
- 1 cup (melted) vegan butter
- 1 cup maple syrup
- 1 cup water
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C).
Finely chop the walnuts, pistachios, and almonds, then mix them in a bowl with the cinnamon and ground cloves. Set aside.
Unroll the phyllo dough and cover it with a damp cloth to prevent drying out while you work.
Brush a 9x13 inch baking dish with melted vegan butter. Lay one sheet of phyllo dough in the dish, and brush it lightly with more melted butter. Repeat this process until you have layered 8 sheets of dough.
Evenly spread about 3/4 cup of the nut mixture over the phyllo layer.
Add 4 more sheets of phyllo, brushing each sheet with melted butter before adding the next.
Repeat the layering process of nuts and 4 sheets of buttered phyllo until all the nuts are used (about 4 layers of nuts). Top with another 8 sheets of phyllo, brushing each layer with melted butter as before.
Using a sharp knife, carefully cut the baklava into 24 rectangular pieces, making sure to cut all the way through the layers.
Bake in the preheated oven for 40 to 45 minutes until baklava is golden and crisp.
While the baklava is baking, combine the maple syrup, water, sugar, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes. Remove from heat and let it cool slightly.
Remove the baklava from the oven and immediately pour the syrup evenly over the hot baklava, ensuring it sinks into all the cuts and reaches the bottom.
Let the baklava cool completely, preferably for several hours or overnight, uncovered at room temperature. This allows the syrup to be fully absorbed and the layers to set.
Serve at room temperature and enjoy your delicious vegan baklava!
Nutrition Facts
Calories |
5809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.3 g | 480% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 93.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 585.9 g | 213% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 375.4 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1658 mg | 35% | |
*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.
