Vegan Baklava Recipe #211628
Vegan baklava, for the more ambitious chef...
by selfmadegirl
1 hour | 10 min prep
SERVES 12 , 12 pieces
- 3 cups walnuts
- 1 cup almonds
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 12 sheets phyllo dough
- 1/2 cup light olive oil
- 1 cup sugar
- 1/4 cup lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Preheat oven to 350°F.
- Finely chop half of the chopped walnuts, and all of the chopped almonds.
- Mix nuts with spices, stir well, and set aside for now --
- Cut the sheets of phyllo dough in half lengthwise, then stack the cut sheets on top of each other.
- Remove 6 phyllo dough sheets, and cover the rest with a moist, clean towel.
- Place one sheet of phyllo dough in the bottom of a greased 9 x 12 pan (or whatever works) and lightly spray it with oil. Cover with another sheet, oil, and repeat this step until all 6 sheets are stacked on top of each other. Sprinkle one third of the nut mixture evenly over the phyllo dough in the pan.
- Add 6 more phyllo dough layers using the process above, add more nuts, repeat etc.
- Using a sharp, oiled knife, cut the whole pan of phyllo dough vertically and horizontally, into as many pieces as appropriate.
- Bake at 350°F for about 20 minutes, lower the heat to 300°F and bake for about another 20 minutes, check to see if it's golden brown on the top, it might take an additional 10 minutes or so --
- While that's baking, mix the sugar, lemon juice, and maple syrup over low heat until it thickens. Once thickened, remove from heat, stir in the vanilla and almond extracts.
- Pour the mixture over the baklava as soon as it is done and out of the oven.
- Let the baklava cool in the fridge before serving.
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5 stars