Quick Homemade Lebanese Baklava with Mixed Nuts and Rose Water Syrup
Ingredients
- 1 box (450g) of vegan phyllo (9″x14″) or 2 phyllo of 250g each (totaling 14 sheets + 7 from the second stack for the first layer and 10 sheets for the second layer)
- 3/4 cup (190g) vegan butter, melted (or olive oil)
Rose Water Sugar Syrup
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) water
- 1 Tbsp lemon juice
- 1 Tbsp rose water (optional)
Sugared Nuts Filling
- 1 cup (150g) raw or roasted walnuts
- 1 cup (150g) raw pistachios
- 1 cup (150g) raw almonds
- All chopped in a food processor
- 1/2 cup granulated sugar
- 2 Tbsp ground cinnamon
Preparation
Make the syrup by combining water, sugar, and lemon juice in a small saucepan. Boil, then simmer until thickened. Remove from heat, add rose water, and let it cool.
Combine chopped nuts, granulated sugar, and cinnamon in a bowl.
Preheat the oven to 350°F (176°C) and grease a 9x13 inch pan with vegan butter.
Lay one stack of 14 phyllo sheets in the pan. Place about 7 phyllo sheets from the second stack on top, then spread the nut mixture evenly.
Layer the remaining 10 phyllo sheets from the second stack over the nuts.
Cut the baklava into diamonds, pressing down the phyllo sheets with one hand as you cut.
Pour melted vegan butter over the baklava and let it settle for about 5 minutes.
Bake at 350°F (176°C) until golden brown (around 50 minutes), rotating the pan after 30 minutes.
Remove from the oven and pour cooled syrup evenly over the baklava. Let it cool at room temperature for hours before serving.