Baklava – a dessert served in many countries around the world, all with their own personal touch. This is a very rich sweet, and therefore not one you will indulge in frequently. I make this once a year – maybe twice, at most. It’s not a weight-loss dessert, it’s not a totally healthful dessert – it is an uplifting, and very flavoursome dessert, to enjoy and lift the spirits. Having tasted the different takes of this from several countries, I have created my own vegan version, spiced up with cinnamon, lemon and other wonderful ingredients. I have tried not to over tamper with it in terms of its original and traditional taste. For this reason, I have not chosen to sweeten it with date syrup, as this would then no longer be a baklava, but rather something richer and fruitier, and would steal the show from the fine and delicate taste of the filo layers, the lemon, and the spices – these all need to demonstrate their own little dance on your buds. I have also not over-burdened it with too much filo – just enough to know it’s there. Enjoy !
TIP : DO NOT be tempted to eat this warm – it must be fully chilled to appreciate all the taste and flavours – the main reason being that the syrup needs quite a bit of time to soak itself into the nuts between the baklava layers. Store in an airtight container for up to 2 weeks in your refrigerator.
Serves 12 medium portions
FILLING INGREDIENTS
1 cup of raw pistachio nuts
1 cup roasted pecan nuts
½ cup mixed roasted nuts of your choice
a pinch of salt
1 tsp ground cinnamon
¼ tsp clove powder
½ cup brown sugar (I used molasses), or other dried sweetener of your choice
the zest of a lemon (optional)
FILLING METHOD
- Process the roasted nuts and the raw pistachios in a food processor until medium to small in size, not crushed into a powder.
- Then transfer the nuts into a large bowl, together with the other ingredients, and set aside.
INGREDIENTS FOR THE PASTRY
400 g (14 oz) filo/phyllo pastry – I used 1½ packs Jus-Rol, which is vegan (this gave me 9 sheets, which I cut into 2 pieces, so in total I had 18 pieces)
1 cup melted vegan butter/margarine, or melted coconut oil if you prefer
(You will also need a pastry brush, for brushing on the melted butter/marge)
METHOD
- Preheat your oven to 350ºF (180ºC), and grease an oven-proof dish approximately 9 x 9 inches.
- Now carefully take one filo sheet, cut it in half and place it at the base of the dish – brush your melted vegan butter on top, then add the next filo half, and brush on melted butter in the same way. Now repeat this process, until you have 6 layers of filo at the bottom of your dish.
- Next, add half the filling mixture, and gently even it out on top of the pastry, taking care not to disturb the filo too much, as it’s quite fragile.
- Now repeat step 2, so that you now have the next 6 pieces on top of your aromatic nut filling, leaving 6 pieces to use on the top. At this point, using a sharp knife or skewer, gently pierce a dozen holes or so through the pastry (this will enable the syrup to seep through, when you pour it over the top later on after baking).
- Now add the rest of the filling (although you may wish to leave a spoonful for garnishing, once it’s baked).
- Then repeat step 2 to finish off, always greasing each slice of filo in between each and every layer – don’t pierce holes through this top layer.
- Now cut your unbaked baklava into either 9 or 12 portions (3 x 3, or 3 x 4), using a very sharp knife, and cutting very slowly as you do it. Wipe the knife with a clean wet cloth after each cut, so that you don’t mess up the top layer with the filling.
- Finally, just before baking, lightly sprinkle the top of the pastry with cold water. This will prevent the pastry from curling or over-hardening.
- Place in your preheated oven for 30-35 minutes, just until slightly golden – don’t overcook this, as it won’t work well if it’s too crispy. Now, at this point, go and make your syrup (see below).
- Remove from the oven, and gently cut around the edges of the pastry with a very sharp knife, to create the little space needed for the syrup to seep through.
- Now immediately pour on the syrup, evenly distributing it all over the top. Then allow to cool for a couple of hours out of the fridge, before placing it in the fridge for at least a further 4 hours.
- Serve and enjoy !
SYRUP INGREDIENTS
1 cup (250 mL) maple syrup, or other liquid sweetener of your choice (eg agave syrup) -don’t be shocked by the quantity !
1½ cups (375 mL) water
1 cinnamon stick
¼ tsp crushed cardamom pods (optional)
3 Tbsp (90 mL) freshly squeezed lemon juice
½ tsp neroli (orange blossom) or rose water
SYRUP METHOD
- Place all the ingredients in a small saucepan, and heat up gently until the mixture slightly thickens. This may take a few minutes – do not allow it to burn.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
This looks so wonderful! I can barely wait to prepare it on Monday (today I have to go to town…)
Go-for-it Mirian. Let me know how it goes on Monday as and when then. I look forward to your feedback. Enjoy your trip to town ! Best wishes your way !
Your recipes look, and taste, fantastic, if you would like to send in some recipes I can include them in our magazine with links back to you. Please contact me at cblmedia@gmail.com and take a look at the magazine, I think you will really like it! xx
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Thanks for the pingback ! Kitaveg !
Hi Lynn and many thanks for dropping by here. I am delighted that you like my recipes ! I am more than happy to submit some recipes (pics & links), but are you able to send me some basic information in the meantime ? Here is my e-mail address jonsorrl@onvol.net Also what type of readership do you have ? I have written for the press locally and am currently awaiting the publication of my forthcoming book Mouthwatering Vegan – Random House will be publishing it, and it’s due to be available next spring. Very best wishes your way and look forward to hearing from you.
Looks delicious!!
I am going to give it a try.
Thx for the recipe.
Cygal Hi there and welcome here. I hope you enjoy it – let me know how it goes as and when ! Best wishes your way in the meantime !
Hi Miriam, without a doubt I will be making this within the week, I can almost taste it now and the anticipation really is making my mouth water!
I will be back here to leave some feedback and thanks for this,
Phil.
This looks so yummy. We’ll make it this week & let you know. I’d be interested to hear what other nuts other people chose to ad & they worked out. I’m thinking that 1 1/2 cups of nuts could make the flavour vary greatly..but still be delish 🙂
Well, I made this yesterday, and I can only describe it as totally awesome. I used pistachios, pecans, walnuts and peanuts, and made sure the syrup thoroughly soaked through the pastry (good tip to spike holes in the middle layer) – and, as I had friends over yesterday evening, I was enormously distraught to see that we devoured the whole dish in one sitting. Truly, I had hoped for some leftovers for yours truly today. But, it’s in the recipe bank now, and I will be making it again very soon . . this time without such generosity of spirit ! As ever, a big Thank You to you Mouthwatering Vegan !!
Hi there Brett and many thanks indeed for dropping by here with your comment and feedback – I am delighted that you have made and devoured my Baklava together with your guests/friends. I think your choice of nuts was a very good one. Best wishes your way and I very much look forward to your future comments on my blog !
Angel Hi there and welcome here. It appears we have just received a comment from Brett Cummins who made and devoured this Baklava – see his comment for his choice of nuts if you wish ! Best wishes your way in the meantime, and I look forward to your future comments on my blog !
Phil Hi there and thanks for dropping by here. I will appreciate your feedback on this Phil and hope you enjoy it !! Very best your way as always !
I absolutely adore pistachios and pecan nuts are my second favourite. My dream food to try. Thanks Miriam. I am forever looking for creative recipes to experiment.
Hi there Dee and welcome here – hope you make and enjoy my Baklava ! Tried to browse your site, but page won’t open. Best wishes to you !
Miriam, I made these this morning and just tried them and they were amazing. I used pistachios, pecans and walnuts. I make you recipes often, but always when I am cooking for carnivores. The more skeptical they are, the harder they fall for vegan. I can’t thank you enough for figuring it all out for the rest of us to eat a compassionate diet.
Debra Hi there and welcome here. I am delighted that you have popped by here with your wonderful feedback and comment. I am even more happy that you prepare my dishes for your non-vegan friends, how wonderful to know of this across the sea as it were. I very much look forward to your future comments on my blog Debra, and best wishes go your way in the meantime !
I just put my first attempt into the oven. I used walnuts, pistachios and pecans. Can’t wait how it turns out! I’m making the baklava for my non-vegan parents.
Thank you Miriam for sharing your recipes. They are really inspirational to me. 🙂
Best wishes and until next time,
Karin
Karin Hi there and welcome here. I am delighted you have attempted my Baklava – do let me know how it goes as and when ! Best wishes your way in the meantime. 🙂
It turned out great Miriam! It was a big hit with my guests. 😀
That’s awesome news dear Karin ! I look forward to your future comments on my blog ! Best your way !
I love this webpage. even though baklava is originally turkish. just kidding 🙂
Osquee thanks for dropping by with your comment, and hope you enjoy it at some point too ! 🙂
Tried your Bolognese Madness wow that is delicious !!!! My Dad knows a Greek Miriam who makes the only baklava I like, I dont suppose you could give me the original Greek recipe to try ? I am not a vegan (although getting there) and eat local honey to treat my hay-fever (immunotherapy) Thank you
Claudia Hi, so glad you made and enjoyed my Bolognese Madness ! This is the Baklava that I make, sometimes I only use pistacchios and other times I make it a little shallower, but I make it the same.
Oh should i replace the 1 cup melted vegan butter/margarine, or melted coconut oil if you prefer with honey ?
Sorry, I don’t understand Claudia dear, you cannot replace the ‘fat’ with honey, or any other sweetener for that matter.
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Dear Miriam, it is quite late here in London and I shouldn’t have chosen this time to browse but I have and now I am hungry and I so want some baklava now! You are really so special and thank you for sharing these treasures with us
Hi Rakshanda, there’s never a good or ideal time to browse the pages of a cookbook or a blog, but sometimes a bit of mischief and fun is harmless and inspires us. Thank you for your kind words, they mean a great deal to me coming from another vegan food blogger who creates delightful homemade recipes. Cheers !