Vegan baklava is a tasty, buttery,and flaky Middle Eastern dessert. Normally saved for special occasions and holidays, you can now enjoy it at home anytime time! With my easy butter hack, this recipe is a time saver!
Prep: Preheat the oven to 375.Place the water and sugar in a small saucepan over low to medium heat. Stir occasionally until the sugar is dissolved and the liquid is clear. Add maplesyrup. Stir and bring to a boil. Lower heat and simmer for 20 minutes. Then remove from heat and set aside to cool.
1 cup (236g) water, ½ cup (100g) sugar, ½ cup (161g) maple syrup
Filling: Place the walnuts, sugar, and cinnamon in a food processor. Pulse 10 - 12 times until the walnuts break into smaller pieces.
Assemble: Brush the bottom and sides of your baking dish with melted plant-based butter. Place your baking dish on top of the phyllodough and cut the pastry to fit neatly into the dish. Stack roughly 15 sheets of dough in the baking dish and spread with ⅓ of the nut mixture. Place 10 more sheets and another ⅓. Repeat one last time to create three layers. Top with the remaining sheets of phyllo dough.
16 ounce Phyllo dough, thawed
Shape, Butter, and Bake: Using a sharp knife pointed straight down, cut 5 straight rows. Turn the dish ¼ and cut 9 diagonal rows to create the diamond shape. Pour the melted plant-basedbutter over the top. Move the baking dish around to evenly distribute the butter. Let stand for five minutes. Then place into the oven for 40 - 45 minutes or until golden brown.
Syrup: Remove the baklava from the oven and immediately pour the cooled maple syrup mixture over the top. The baklava will sizzle. This is desired. Cover and cool to room temperature before serving. I let mine sit out overnight.
Make-Ahead Instructions: After preparing Baklava, you will need to cool it down till it reaches room temperature. Cut it into individual pieces and place them in a container. Store ahead on the counter for one week or in the refrigerator for 2 weeks.Freezer Instructions: That’s the grace of this delicious recipe. You can make it ahead of time and freeze this Lebanese Baklava for a maximum of 3 months. However, you will need to place the baklava in a freezer-safe ziplock bag or wrap it tightly in plastic wrap. Once wrapped, I recommend placing it in a freezer-safe storage container. This will prevent anything from bumping into it and cracking the delicate sheets. Before serving, make sure you thaw it at room temperature.
Amount Per Serving
Calories 444Calories from Fat 288
% Daily Value*
Saturated Fat 5g31%
Polyunsaturated Fat 17g
Monounsaturated Fat 9g
Vitamin A 540IU11%
Vitamin C 0.5mg1%
* Percent Daily Values are based on a 2000 calorie diet.