Delicious Vegan Baklava: A Sweet Revelation!
The aroma of freshly baked baklava is something that can bring to mind memories of a bustling kitchen and happy times spent with loved ones. Traditionally made with butter and honey, baklava may seem difficult to replicate for a vegan diet. But fear not, because I have an amazing vegan baklava recipe that will have you savoring every delicious bite.
My vegan baklava is the perfect sweet treat for anyone who wants to indulge in some dairy-free, egg-free, and honey-free dessert. With its flaky phyllo pastry layers that are filled with a mixture of aromatic spices, walnuts, and a sweet syrup with a twist of lemon juice, vanilla extract, and maple syrup, it’s sure to delight your senses.
In this article, I’ll be sharing my easy-to-follow recipe on how to make the most delicious vegan baklava you’ve ever tasted. I’ll also give you some tips on substitution variations to help you cater the recipe to your liking. So get ready to experience the crunch of the filo pastry and the nutty goodness of walnuts and pistachios in every bite.
Trust me; this vegan baklava recipe will be a treat for your senses and your soul. Let’s get started!
Why You’ll Love This Recipe
Fellow foodies, are you in search of a delicious vegan dessert recipe that’ll leave your taste buds fully satisfied? Look no further! I present to you my vegan baklava recipe. Trust me; this recipe is more than just a “sweet twist” on the classic Greek-Turkish dessert; it’s a culinary delight that you can relish guilt-free, without any dairy.
What makes this baklava recipe so special, you may ask? Well, let me tell you all the incredible reasons why you’re going to love it!
Firstly, the delicate layers of flaky phyllo dough are brushed with light olive oil and layered between a generous amount of chopped walnuts, giving the perfect nutty crunch to every bite. But here’s the best part; instead of using traditional butter and sugar syrup sweetener, we’ve swapped them out for vegan butter and maple syrup. This blend gives a lovely sweetness to the baklava and perfectly caramelizes during baking. Plus, have I mentioned how easy this vegan baklava recipe is to make?
Now, let’s talk about the flavor profile. The harmonious blend of cinnamon, vanilla extract, lemon juice, and cloves encapsulated by each delicate phyllo pastry sheet creates an explosion of flavors in your mouth.
And for those curious about multiple variations of this delectable dessert, don’t fret! Whether you want to experiment and add some pistachios or swap out walnuts for almonds or even dried fruits like dates, this recipe is very versatile.
Need another reason to give this recipe a go? You don’t have to wait until the end of dinner for an excuse to enjoy it! The beauty of baklava lies in its charm as both a snack or alongside a cup of tea or coffee. Whether you’re hosting a party, enjoying breakfast with your loved ones or craving something sweet after dinner – rest assured; vegan baklava made with phyllo dough olive oil syrup sweet twist can fit any occasion!
So put your apron on and let’s get baking! This easy vegan baklava recipe will undoubtedly become your new household favorite – see it for yourself!
Ingredient List
Let’s gather all our ingredients for this delicious vegan baklava recipe. Don’t worry if some ingredients seem unfamiliar, most grocery stores stock the ones we need or there are substitutes that we could use.
Here’s what you’ll need:
Phyllo Dough and Vegan Butter
- 16 oz (455 g) phyllo dough
- ½ cup light olive oil or melted vegan butter
Filling
- 2 cups (approximately 200 g) chopped walnuts
- ¼ cup (approximately 30 g) finely crushed almonds
- ¼ cup (approximately 30 g) finely crushed pistachios
- 1 teaspoon ground cinnamon
- â…› teaspoon ground clove (optional)
- Zest of 1 lemon
Syrup
- 1 cup maple syrup
- ½ cup water
- Juice of half a lemon
- 2 teaspoons (4 g) ground cinnamon
For a sweet twist on a classic Greek or Turkish dessert, we will mix up a syrup using maple syrup instead of sugar. Also, note that we will be using a sharp knife to cut through the delicate layers of phyllo pastry before baking to achieve lovely, flaky baklava.
The Recipe How-To
Preparing the Phyllo Dough and the Filling
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a baking sheet.
- Using a sharp knife, chop 2 cups (approx. 200 g) of walnuts, and place them in a bowl.
- Add 1 cup (approx. 100 g) of finely crushed almonds, 1/4 cup (approx. 57 g) of vegan sugar, 2 tsp (approx. 4 g) of ground cinnamon, and the zest of one lemon to the bowl with the chopped walnuts.
- Mix well until all ingredients are evenly distributed.
Assembling the Baklava
- Melt 1/2 cup (approx. 113 g) of vegan butter in the microwave or on the stove.
- On a clean surface or large cutting board, place one phyllo dough sheet and brush it lightly with the melted butter using a pastry brush.
- Place another phyllo sheet on top of the first one and brush it again with butter.
- Repeat this process until you have used approximately one-third of the phyllo sheets.
- Spread half of the nut mixture evenly over the top phyllo sheet.
- Cover with another layer of buttered phyllo sheets until you have used up half of them.
- Spread the remaining nut mixture evenly over this layer.
- Cover this layer with another layer of buttered phyllo dough sheets, arranging them so that they cover any gaps in previous layers.
- Brush more melted vegan butter over the top layer.
Baking
- Cut the baklava into desired shape before baking – triangles or squares work well, depending on personal preference.
- Bake for about 45 minutes or until golden brown.
Preparing the syrup
While your vegan baklava is baking, prepare your syrup.
- Combine 1 cup (approx. 240 ml) of maple syrup, juice from half a lemon, and two whole cloves in a small saucepan and bring to a boil, stirring occasionally over medium-high heat for about five minutes.
Add some orange zest if you want something extra.
Final Touches
- When done baking, remove from oven and carefully pour hot syrup over hot baklava from corner to corner using a ladle or small pitcher (be conscious not to pour too much).
-Allow cool completely on baking sheet on wire rack at room temperature; then cut into pieces as desired.
And there you have it – a delicious vegan baklava made by none other than you!
Substitutions and Variations
When making this vegan baklava recipe, there are some substitutions and variations that you can try to enhance your experience.
Firstly, if you don’t have access to phyllo dough, you can try filo pastry as a substitute. Filo pastry is a similar type of pastry made of layers of delicate, flaky dough. Puff pastry can also be used as an alternative.
Secondly, if you’re not a fan of the combination of cinnamon and clove, you can try using nutmeg or ginger instead. This will give the baklava a different flavor profile that you might enjoy more.
Thirdly, instead of using only walnuts in the filling, you can mix them up with other nuts such as almonds or pistachios to create new flavor combinations.
Finally, for those who prefer a lighter sweetener than sugar or maple syrup, vegan honey can be substituted for the sweetener in this recipe. Another twist could be replacing the vanilla extract with almond extract for an almond-infused flavor.
These substitution and variation ideas are easy ways to add your unique twist to the classic Greek-Turkish dessert vegan baklava, resulting in more indulgent and delicious vegan baklava recipes tailored to your taste buds.
Serving and Pairing
When it comes to serving and pairing my vegan baklava recipe, the possibilities are endless. This classic Greek and Turkish dessert is sure to delight even the most discerning of palates with its flaky phyllo dough and sweet twist on traditional ingredients.
One of my favorite ways to serve this delicious vegan baklava is alongside a hot cup of tea. The relaxing aromas and flavors of vanilla, clove, and cinnamon in your tea will perfectly complement the nutty undertones of the walnuts and light olive oil maple syrup sweetener.
If you prefer something a little bit more indulgent, try pairing it with a scoop of dairy-free ice cream or custard. Not only will the creamy texture balance out the crispiness of the phyllo dough, but it’ll also add a chilly twist to the dessert that is perfect for summertime.
Another option for serving is to top your vegan baklava with a dollop of whipped coconut cream or vegan cream cheese for a tart contrast to the sweet flavors. Trust me; this dessert is delicious enough to stand alone, but also extremely versatile- you can experiment with different toppings, like nuts or fruit compotes, until you find your favorite combination.
No matter how you choose to serve and pair it, this easy vegan baklava recipe is sure to have everyone asking for seconds. So go ahead- get creative in the kitchen and let those taste buds sing!
Make-Ahead, Storing and Reheating
Ah, the life of leftovers! It’s not always clear how to make vegan baklava ahead, store it properly, and most importantly how to reheat it without losing its flavor and texture. But fret not, because I have the answers!
First things first, let’s talk about making this delicious vegan delicacy ahead of time. If you want to prepare your baklava in advance, you can assemble it up to 1 day ahead of time and keep it in the refrigerator. To do this, cover your unbaked baklava with plastic wrap and cling film while it rests in the refrigerator.
Now, moving onto storage: vegan baklava can be stored at room temperature for 2-3 days in an airtight container. For longer shelf life, keep it in the refrigerator for up to a week or freeze it for up to 3 months. Wait until they are fully cooled before storing them away.
The key to reheating vegan baklava is to be careful not to dry out your phyllo dough or leave it undercooked. To reheat them properly and effortlessly, preheat your oven to 325 degrees Fahrenheit (160 Celsius) and place them on a sheet of parchment paper. Cover with foil and bake for 10-15 minutes.
If you want the extra mile: dust some cinnamon and powdered sugar over your vegan baklava before reheating them. That will give them an extra boost of warmth and richness that complements their flavors well.
In conclusion, the secret to perfect reheating is all about being gentle on your phyllo dough, making sure that air doesn’t enter through tightly sealed containers, and keeping them at room temperature when serving immediately after reheating. With these tips in mind, you’ll enjoy every bite like you did when they were freshly made!
Tips for Perfect Results
To achieve the perfect vegan baklava, you need to pay attention to every detail of the preparation process. Here are my tried-and-true tips for making the most delicious vegan baklava:
1. Use Fresh Ingredients: The use of fresh ingredients will elevate the overall taste of your vegan baklava. I always recommend using fresh walnuts, which make up the bulk of this dessert.
2. Don’t Overbake: It can be tempting to leave your baklava in the oven until it looks extra golden brown, but be aware that over-baking can cause it to dry out and become tough. Keep an eye on it and take it out once it’s a light golden color.
3. Cut with a Sharp Knife: To keep crisp edges on your baklava, use a sharp knife to cut through it as soon as it’s been taken out of the oven.
4. Brush Properly: When brushing your phyllo dough with oil or vegan butter, be sure not to coat it too heavily or too lightly. Too much brushwork can cause sogginess, while too little can cause dryness.
5. Balance your Sweetness: While this vegan baklava recipe calls for sugar in both the filling and syrup, don’t be afraid to play around with amounts based on your own preferences. Maple syrup is a delicious alternative and can add a unique twist to this classic Greek or Turkish dessert.
6. Chill Before Serving: Allowing your baklava to cool completely before serving enhances its flavor and cohesiveness. Resist the temptation to serve immediately as it needs time to set – at least 3 hours is ideal.
With these simple tips, you will be able to make a perfect batch of vegan baklava every time, creating a delightful treat enjoyed by all!
FAQ
Before you embark on making this delicious vegan baklava recipe, you may have some questions. Don’t worry! I have gathered a list of the most frequently asked questions to address any doubts you may have. Whether it is about substitutions or variations, serving and pairing, storing and reheating, or even about the ingredients themselves, you’ll find everything you need to know in this section. So let’s get into it and clear up any uncertainties before you start baking.
What is vegan baklava made of?
Get ready to indulge in a scrumptious vegan version of the traditional Greek and Turkish dessert, baklava. Made with layers of phyllo dough, rich olive oil, and drizzled with decadent syrup, this dessert is sure to satisfy your sweet tooth.
Can vegans eat baklava?
Baklava, a popular dessert, typically contains non-vegan ingredients, including honey. But fear not, as it is possible to make a vegan version of this classic treat by using a substitute for honey. Additionally, it may come as a surprise to some that phyllo dough, a key component of baklava, is vegan-friendly.
What is the difference between Greek and Lebanese baklava?
When it comes to the popular dessert, baklava, there are some slight variations between the Greek and Lebanese versions. Greek baklava often contains honey and spices while Lebanese baklawa uses a combination of orange blossom syrup and rose water for its flavor.
What is the difference between baklava and Paklava?
This sweet and decadent dessert known as Paklava consists of layers of flaky phyllo dough filled with cinnamon-spiced chopped walnuts, and topped with a clove-infused syrup. Unlike its Greek counterpart, baklava, Paklava is sweetened differently and is a popular treat found on the Armenian Christmas dessert table.
Bottom Line
I hope this vegan baklava recipe has made your day a little sweeter! As a vegan, I know it can be tough to find delicious desserts that meet our dietary restrictions. But with this recipe, you can indulge in the sweet and flaky goodness of classic Greek-Turkish dessert without having to compromise on your values.
By using vegan butter, phyllo dough, and maple syrup instead of traditional dairy butter, filo pastry, and honey syrup respectively, we have transformed this classic recipe into a cruelty-free delight that everyone can enjoy.
With its perfect balance of crunchy phyllo pastry and indulgent nutty filling flavored with cinnamon and clove, this delicious vegan baklava will satisfy even the most demanding sweet tooth out there.
So go ahead and give this easy vegan baklava recipe a try. Whether you serve it for dessert or enjoy it as a mid-day snack with your tea or coffee, I am confident that it will win over your heart and taste buds alike.
And if you happen to have any questions or comments about this recipe or any of the substitutions and variations I’ve suggested along the way, please don’t hesitate to reach out. I’m always here to help my fellow vegans create mouth-watering plant-based dishes in their kitchen.
Vegan Baklava Recipe
Ingredients
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.