Baklava is a classic dessert that brings a touch of elegance to any gathering. This vegan version is just as rich and satisfying as the traditional one, with layers of crispy phyllo dough, a fragrant walnut filling, and a luscious syrup to tie it all together. Let me tell you about a time when I made this recipe for a family gathering.
During one Thanksgiving, I decided to bring something different to our family potluck. My cousin had recently gone vegan, and I wanted to ensure there was a delicious dessert she could enjoy. I had always loved baklava, but I knew I needed to adapt it to be vegan-friendly. After some trial and error, I came up with this easy vegan baklava recipe that was a hit with everyone, not just the vegans!
What I love about this recipe is its versatility. You can easily swap the walnuts for other nuts like pistachios or almonds, and the maple syrup can be replaced with agave nectar if you prefer. Adding a touch of rosewater to the syrup gives it a delightful floral note, but it’s entirely optional if you want to keep it simple.
Making Vegan Baklava
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What You’ll Need:
- 1 lb phyllo dough (16 oz)
- 1 lb walnuts (chopped)
- 1 teaspoon cinnamon
- 1 cup vegan butter (softened and spreadable)
- 1 cup sugar
- 1 cup water
- 1/2 cup maple syrup (or agave nectar)
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater extract (optional)
Steps:
- Preheat your oven to 350°F. Slice the phyllo dough in half, and set aside 14 sheets for the top and bottom layers. Cover them with a damp kitchen towel to prevent drying out.
- Prepare the filling: In a bowl, mix the chopped walnuts with cinnamon and set aside. Brush a 9 x 13-inch baking dish with vegan butter.
- Layer the phyllo dough: Place two sheets of phyllo dough in the bottom of the buttered dish. Brush with more butter. Repeat this process three more times, so you have 8 layers of phyllo. Sprinkle two heaping tablespoons of the walnut mixture on top, then add two more sheets of dough and brush with butter. Continue layering like this until you have 6 sheets left. Place these on top. Use a sharp knife to cut diamond shapes, leaving about an inch from the bottom of the dish.
- Bake: Bake the baklava for about 45 minutes, until golden on top.
- Make the syrup: While the baklava is baking, combine sugar and water in a small saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the maple syrup and extracts. Return to low heat and let it simmer for 20 minutes.
- Add the syrup: Once the baklava is baked, pour the sugar syrup over it, covering completely. Let it cool. Once cooled, use the knife to cut through to the bottom of the dish, allowing the syrup to seep through. Top with crushed nuts and serve.
This baklava is not only easy to make but also a showstopper dessert that your family and friends will love. Enjoy the layers of crispy, sweet, and nutty goodness!
FAQs:
Can I use a different type of nut instead of walnuts?
Yes, you can substitute walnuts with other nuts like almonds, pistachios, or pecans. Ensure the nuts are chopped finely to maintain the texture and even distribution throughout the baklava.
What can I use if I don’t have rosewater extract?
If you don’t have rosewater extract, you can omit it or replace it with additional vanilla extract. Orange blossom water is another good alternative that adds a unique flavor to the baklava.
How should I store the vegan baklava?
To store vegan baklava, place it in an airtight container at room temperature. It will stay fresh for up to a week. Avoid refrigerating it, as the phyllo dough can become soggy.
Can I make the baklava ahead of time?
Yes, baklava can be made ahead of time. It often tastes better the next day as the flavors have time to meld. Make sure to let it cool completely before covering and storing it.
Is there a gluten-free alternative to phyllo dough?
For a gluten-free version, look for gluten-free phyllo dough, which can be found in some specialty stores or online. Follow the same instructions, but be aware that the texture might differ slightly from the traditional version.
What should I do if my phyllo dough tears while assembling?
If your phyllo dough tears, don’t worry. Just layer the torn pieces together and brush with butter as usual. The layers will bake together and the imperfections will not be noticeable in the final product.
Easy Vegan Baklava
Ingredients
- 1 lb phyllo dough 16 oz
- 1 lb walnuts chopped
- 1 teaspoon cinnamon
- 1 cup vegan butter softened and spreadable
- 1 cup sugar
- 1 cup water
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater extract optional
Instructions
- Preheat your oven to 350F. Slice the phyllo dough in half, and set aside 14 sheets for the top and bottom layers. Cover them with a damp kitchen towel to prevent drying out.
- In a bowl, mix the chopped walnuts with cinnamon and set aside. Brush a 9 x 13-inch baking dish with vegan butter.
- Place two sheets of phyllo dough in the bottom of the buttered dish. Brush with more butter. Repeat this process three more times, so you have 8 layers of phyllo. Sprinkle two heaping tablespoons of the walnut mixture on top, then add two more sheets of dough and brush with butter. Continue layering like this until you have 6 sheets left. Place these on top. Use a sharp knife to cut diamond shapes, leaving about an inch from the bottom of the dish.
- Bake the baklava for about 45 minutes, until golden on top.
- While the baklava is baking, make the sugar syrup. In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the maple syrup and extracts. Return to low heat and let it simmer for 20 minutes.
- Once the baklava is baked, pour the sugar syrup over it, covering completely. Let it cool. Once cooled, use the knife to cut through to the bottom of the dish, allowing the syrup to seep through. Top with crushed nuts and serve.
