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Vegan Baklava

Name: Vegan Baklava
Cuisine: Greek
Ingredients: 1 roll of phyllo pastry sheets (32), defrosted; 1 cup pistachios; 1 cup walnuts; 1 cup almond; 1 tsp cardamom; 1/2 tsp cinnamon; 6 pitted dates; a pinch of salt (exempt if nuts are salted); 1/2 cup vegan margin, melted; 3/4 cup agave syrup; 3/4 cup water; 1 tsp vanilla; 1/2 tsp lemon zest

BakingCooking for KidsKid-friendlyVeganVegetarianDessertsFamily favouritesDairy-freeGreekOven

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A Pinch of Plants | Stacey

196 recipes

Ingredients

1 roll of phyllo pastry sheets (32), defrosted
1 cup pistachios
1 cup walnuts
1 cup almond
1 tsp cardamom
1/2 tsp cinnamon
6 pitted dates
a pinch of salt (exempt if nuts are salted)
1/2 cup vegan margin, melted
3/4 cup agave syrup
3/4 cup water
1 tsp vanilla
1/2 tsp lemon zest

Preparation

In a food processor, finely chop all of the nuts and dates
Pulse in cardamom, cinnamon and salt
Grease a baking sheet and lay down 8 sheets of phyllo pastry, brushing a thin layer of melted margarine in-between each layer
Sprinkle 1/2 cup of the nut mixture
Add 4 more phyllo pastry/margarine layers and top with another 1/2 cup of nut mixture
Continue to do this until all the nut mixture is used and topped with a final layer of phyllo
With a sharp knife, cut the baklava into desired sized squares
I run my pizza cutter over the lines again to make sure all of the layers are cut through
Bake in a preheated oven at 350 degrees f for 45-50 mins
To make syrup; combine all syrup ingredients together in a small saucer pot and bring to a soft boil
Let simmer for about 10 mins until it begins to thicken
Pour syrup slowly over baked baklava and let set for a few hours…