Vegan Baklava the Joy of Vegan Baking Tjovb
Indulge in the rich, flaky layers and aromatic sweetness of "Vegan Baklava: The Joy of Vegan Baking." This plant-based take on the classic Mediterranean dessert is a true celebration of flavors and textures. Featuring a delightful blend of walnuts, pistachios, and almonds spiced with cinnamon and cardamom, this recipe is layered to perfection with vegan-friendly phyllo dough and buttery goodness. A luscious maple syrup and rose water glaze infuses each bite with subtle floral and caramel notes, making it irresistibly decadent. With just 30 minutes of prep and an impressive golden, crispy finish, this easy vegan baklava is ideal for dinner parties, special occasions, or simply treating yourself. Perfect for those seeking a cruelty-free twist on a beloved classic, it’s a dessert that’s as elegant as it is delicious.
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Recipe Information
Ingredients
- 16 sheets Phyllo Dough Sheets (vegan-friendly)
- 1.5 cups Walnuts
- 1 cup Pistachios
- 0.5 cup Almonds
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Cardamom
- 0.5 cup Maple Syrup
- 0.3 cup Brown Sugar
- 0.5 cup Water
- 1 tablespoon Lemon Juice
- 1 teaspoon Rose Water
- 1 cup Vegan Butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with vegan butter.
Finely chop the walnuts, pistachios, and almonds, or pulse them in a food processor until they resemble coarse crumbs.
In a mixing bowl, combine the chopped nuts, ground cinnamon, and ground cardamom. Set aside.
Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out as you work.
Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted vegan butter. Repeat this process with about 8 sheets, one sheet at a time, layering and brushing each with butter.
Evenly spread half of the nut mixture over the phyllo layers.
Layer 4 more sheets of phyllo dough on top of the nuts, brushing each with melted vegan butter.
Spread the remaining nut mixture evenly, and finish by layering the last 4 sheets of phyllo dough on top, brushing each with butter.
Using a sharp knife, cut the baklava into diamonds or squares before baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and crisp.
While the baklava is baking, prepare the syrup. In a saucepan, combine maple syrup, brown sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened. Stir in the rose water and remove from heat.
Remove the baked baklava from the oven and immediately pour the warm syrup evenly over the top. Allow it to soak in and cool completely before serving.
Nutrition Facts
Calories |
5174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.8 g | 525% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 346.2 g | 126% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 194.5 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2595 mg | 55% | |
*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.
