Vegan Islak Baklava
Indulge in the irresistible decadence of Vegan Islak Baklava, a plant-based twist on the classic Turkish dessert that's guaranteed to satisfy your sweet tooth! This melt-in-your-mouth treat features delicate layers of phyllo pastry brushed with rich vegan butter, generously filled with a spiced blend of walnuts, pistachios, and cinnamon. What sets this baklava apart is its signature "islak" or moist texture, achieved by drenching the golden, crispy pastry with a luscious homemade syrup made from coconut sugar, agave nectar, and a hint of zesty lemon. Perfect for special occasions or as an everyday indulgence, this vegan dessert is easy to prepare yet impressively elegant. Whether shared at gatherings or savored solo, Vegan Islak Baklava delivers layers of flavor, texture, and sweetness in every bite.
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Recipe Information
Ingredients
- 1 package phyllo pastry sheets
- 2 cups walnuts
- 1 cup pistachios
- 1 teaspoon ground cinnamon
- 1.5 cups vegan butter
- 1 cup coconut sugar
- 1 cup water
- 1.5 tablespoons lemon juice
- 0.5 cup agave nectar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with a small amount of vegan butter.
In a food processor, finely chop the walnuts and pistachios. Mix them in a bowl with the ground cinnamon. Set aside.
Melt the vegan butter in a small saucepan over low heat. Use a pastry brush to lightly coat the bottom of the prepared baking pan with some of the melted butter.
Place a sheet of phyllo pastry in the pan, folding it to fit if necessary, and brush it with melted vegan butter. Repeat this process with 7 more sheets of phyllo, brushing each with butter.
Spread 1/3 of the nut mixture evenly over the layered phyllo sheets.
Add another 8 sheets of phyllo, each brushed with butter, over the nut layer.
Spread another 1/3 of the nut mixture over these layers.
Repeat the layering with another 8 sheets of buttered phyllo, then add the final 1/3 of the nuts.
Finish with a top layer of at least 8-10 more phyllo sheets, brushing each with butter. Use any remaining butter to coat the top layer.
Using a sharp knife, carefully cut the baklava into diamond or square shapes all the way through to the bottom of the pan.
Bake the baklava in the preheated oven for 45-50 minutes, or until it is golden and crisp.
While the baklava is baking, make the syrup: In a medium saucepan, combine the coconut sugar, water, lemon juice, agave nectar, and vanilla extract. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Reduce the heat and let the syrup simmer for about 10-12 minutes, then remove from heat and let it cool slightly.
Once the baklava is out of the oven, slowly pour the warm syrup evenly over the hot pastry, ensuring it seeps through the lines of cut baklava.
Let the baklava cool completely at room temperature, absorbing the syrup fully for a moist texture.
Serve the Vegan Islak Baklava at room temperature, and enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 25.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 255 mg | 5% | |
*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.
