Sugar & spice – these ingredients make baklava super nice.
If you like it sweet, then you will LOVE this (vegan) baklava recipe.
It used to be my favourite dessert when I went out for dinner in Greek restaurants or the Turkish bakery. However, my taste changed gradually over the years and started eating way less sugar than when I was young. I can remember that the last time I tasted baklava somewhere, I found it SOOO incredibly sweet that my jaw started to hurt.
So, ever since I started eating plant-based, I never tried baklava. Nevertheless, one day I saw someone enjoying baklava and remembered all the good feelings I got from it back in the days so I thought heeeey if I make it myself, I can probably make it less sweet?
Well, with this, I immediately made a huge mistake while experimenting. The first time I used too little sugar, which made it way too dry. (Sofie always makes fun of the fact that I always am too cautious with adding sugar to any of my recipes, too scared of it turning out too sweet). So don’t be too hesitant with the sweet ingredients.
Additionally, I also really don’t get why I’ve never made it before because it’s so much easier than I thought? Scroll down to enjoy a baklava recipe!
(p.s. #sorrynotsorry for this cheesy headline.)
The vegan baklava recipe
Quantity: enough for 8 “cigars” or 4 desserts
Time: prepare: 20 minutes, time in the oven: 20-30 min.
What do you need?
- rectangular baking dish that fits the baklava
- food processor or hammer 😉
- an oven preheated to 180 degrees
For the syrup you poor over after the cigars come out of the oven:
- 200 ml of freshly squeezes orange juice
- 50 ml maple syrup
- pinch of vanilla
- pinch of cinnamon
For the vegan baklava cigars:
- 300 grams of nuts, 100 grams of almonds, pecans and walnuts each
- grated zest of a lemon
- grated zest of an orange
- pinch of salt
- pinch of cinnamon
- 100 ml of maple syrup
- a neutral oil (sunflower for example)
- phyllo dough, I used sheets from the Turkish supermarket
- pistachio nuts for the topping of the cigars
How do you create the vegan baklava?
- Let’s start by creating the syrup which we later pour over the cigars. You do this by heating the syrup, orange juice, vanilla and cinnamon over low heat until it thickens.
- When the syrup has thickened a bit, turn off the gas and let it cool down.
- Place all nuts (except the pistachio!) n the food processor and grind them into small pieces of nut.
- Take it out and mix it with the lemon and orange zest. Then add the salt, cinnamon and the maple syrup and taste if it is yum.
- Divide the nut mixture into about eight equal amounts and shape into a cigar.
- Lightly grease the baking dish with oil and preheat the oven to 180 degrees.
- Take a filo pastry sheet and unfold it. Brush the dough lightly with a tiny bit of oil. If you want to see in action how to roll baklava, click here.
- Then place the cigar cigar five inches from the left on the filo pastry. Fold the filo pastry inwards over the cigar at all ends of the cigar. Then you roll up the cigar.
- You place these filo pastry cigars in the oven dish. Repeat this until the nut mixture is finished. Make sure you place the cigars tightly together and seam down in the baking dish.
- Open the oven and slide the baking dish with the cigars into the oven.
- Chop the pistachios into small pieces.
- When the baklava is nicely light brown, take it out of the oven, enjoy the smell and pour the syrup mixture over it.
- Finally, sprinkle the pistachio nuts on top of the baklava and push them in for a bit. Let it cool down for a while and tada your own, homemade baklava with sweet & spice.
Serve the baklava with your favourite icecream!
In Sofie and my opinion did the baklava taste even better two days later after the baklava got a lot softer.
Have you ever made baklava before? And do you have any tips how to make this vegan baklava recipe taste even better? Let us know in the comments! We always want to improve!