Quick Vegan Lebanese Baklava with Nut Filling
Ingredients
- 1 box (450g) of vegan phyllo (9″x14″) or 2 phyllo of 250g each
- 3/4 cup (190g) vegan butter, melted or olive oil
- 1 cup (150g) raw or roasted walnuts
- 1 cup (150g) raw pistachios
- 1 cup (150g) raw almonds
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1 cup (200g) granulated sugar (for the rose water sugar syrup)
- 3/4 cup (150g) water (for the rose water sugar syrup)
- 1 tbsp lemon juice (for the rose water sugar syrup)
- 1 tbsp rose water (optional, for the rose water sugar syrup)
Preparation
Prepare the rose water sugar syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer until thickened, around 5-7 minutes. Remove from heat, add rose water, and let it cool.
Mix chopped nuts, granulated sugar, and cinnamon in a bowl.
Preheat the oven to 350°F (176°C) and brush a 9x13 inch pan with vegan butter.
Lay one stack of 14 phyllo sheets in the pan. Place about 7 sheets from the second stack over the first one. Spread the nut mixture evenly over the phyllo.
Lay the remaining 10 sheets from the second stack over the nuts.
Cut the baklava into diamonds, pressing down the phyllo sheets as you cut.
Pour melted vegan butter over the baklava and let it settle for 5 minutes.
Bake at 350°F (176°C) for about 50 minutes, rotating after 30 minutes.
Remove from the oven and immediately pour the cooled syrup evenly over the baklava. Let it cool at room temperature for several hours before serving.