Description
This Vegan Baklava recipe offers a delightful twist on the traditional Middle Eastern dessert by substituting butter with olive oil to keep it plant-based. Layers of crisp phyllo dough are filled with a flavorful mixture of walnuts, pistachios, and almonds, sweetened with brown sugar and spiced with cinnamon. A fragrant syrup made with agave syrup, brown sugar, orange peel, and cinnamon stick is poured over the baked baklava, soaking into the layers for a luscious finish. Perfect for vegan and plant-based diets, this baklava is crisp, sweet, and wonderfully nutty.
Ingredients
Baklava Layers
- 8 ounces phyllo dough (1/2 lb, half of one standard-size box)
- 6 ounces walnuts (roasted or raw, whole, shelled)
- 4 ounces pistachios (roasted or raw, whole, shelled)
- 4 ounces almonds (roasted or raw, whole, shelled)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup olive oil (Alternatively, melted coconut oil or vegan butter for sturdier texture)
Syrup
- 1/2 cup brown sugar
- 3/4 cup water
- 1/2 cup agave syrup (can substitute honey if not strictly vegan)
- Orange peel from 1/2 orange
- 1 inch cinnamon stick (or 1/2 teaspoon ground cinnamon)
Instructions
- Preheat oven: Preheat your oven to 350ºF to prepare for baking the baklava.
- Prepare the dough: Use scissors to trim the phyllo dough to fit a 10-inch square baking dish. Keep the smaller cut strips as they will be used later. Unroll the dough, cover with plastic wrap, then place a barely damp kitchen towel on top to prevent drying out while working.
- Chop the nuts: Using a food processor or nut chopper, finely chop the walnuts, pistachios, and almonds. Combine these chopped nuts with 1/3 cup brown sugar and 1 teaspoon cinnamon in a bowl, mixing well.
- Oil the dish: Brush the bottom and sides of the 10-inch square baking dish with olive oil to prevent sticking.
- Layer the phyllo dough: Lay a sheet of phyllo dough in the dish and brush lightly with olive oil. Continue layering and brushing with oil until you have 8 layers. If sheets stick together, it’s fine to use two sheets at once without adding oil between. Use the smaller reserved sheets by pressing them together with oil at the seams, but avoid using small pieces on top layers.
- Add nut layers: Spread one-third of the nut mixture evenly over the dough layers. Then add 5 more phyllo layers with oil, followed by another third of the nuts. Repeat layering with 5 more phyllo layers and the remaining nuts. Finish with 8 layers of phyllo dough, each brushed with olive oil. Make sure the edges are well oiled.
- Cut the baklava: Before baking, use a paring knife to cut the baklava into 16 squares by making 4 parallel cuts each way, or cut diagonally into diamond shapes. This prevents brittleness while slicing after baking.
- Bake: Place the baklava in the oven and bake for 30 minutes. Remove and tent with foil, then bake an additional 20 minutes for a total of 50 minutes baking time.
- Prepare the syrup: While baking, combine brown sugar, water, agave syrup, orange peel, and cinnamon stick in a small saucepan. Bring to a boil, then reduce to a low simmer for 10 minutes. Strain out the peel and cinnamon stick once done.
- Pour the syrup: After baking, remove baklava from the oven and slowly pour the syrup evenly over the hot pastry, allowing it to absorb.
- Rest: Let the baklava rest for at least 2 hours for the syrup to soak thoroughly into the layers.
- Serve and store: Carefully remove pieces from the pan using a narrow metal spatula. Store lightly covered with foil at room temperature or refrigerated for up to 2 weeks. Freeze in an airtight container for up to 3 months; thaw in the refrigerator before serving.
Notes
- To keep phyllo dough from drying out, keep it covered with plastic wrap and a damp towel during preparation.
- If the air is very humid, it may be best to leave the dough uncovered to prevent sogginess.
- If sheets stick together, layering two sheets with oil between is acceptable.
- Use the smaller reserved phyllo pieces to patch together larger sheets for the middle layers, not the top layer.
- Cut baklava before baking to ensure clean slices, as it becomes brittle once cooked.
- Agave syrup can be substituted with honey if not strictly vegan, adjust accordingly.
- Olive oil baklava is more delicate than butter versions, handle gently when serving.
- Cover baklava loosely when storing to avoid sogginess.
