Buttery Baklava

The perfect dessert to satisfy your sweet tooth. Our vegan twist on this classic Middle Eastern/ Mediterranean dessert is the perfect combination of crunchy hazelnuts and crispy phyllo dough.

Tradition

The origins of baklava can be traced back to Pre-Ottoman times. But, the exact origins are unknown. Today baklava can be found in multiple countries, from Turkey to Greece to Egypt. And each country prepares baklava in a unique way. In Greece, baklava is traditionally filled with pistachios and walnuts and is made with 33 layers to represent Christ's life. While Egyptian baklava is made with a variety of nuts and is topped with fragrant rose water.

We won't go into more detail on the history and variety of baklava, but we will tell you no matter what baklava is always delicious (look it up, it's a fact).

We filled our baklava with hazelnuts and pecans and topped it with a golden maple syrup.

We cut our baklava into square shapes (due to a miscalculation), but they were delicious nonetheless.

Tips

• Cover your phyllo dough! Make sure to keep a damp towel on top of your dough at all times. This prevents the dough from breaking and makes it easier to work with.

• You don't have to butter each layer for the perfect crisp. We alternated between buttered every other phyllo dough, you could probably get away with buttering every three layers! (But make sure you have a lot of butter)

• Refrigerate the baklava before cutting. The butter will solidify and allow the cuts to be even and clean.

• Pour the golden syrup right after the baklava comes out of the oven. The syrup should bubble when it hits the tray.

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Serving Size: 35 squares

Prep Time: 1 hour

Cook Time: 45 min

Total Time: 1 hr 45 mins

Description

Layered flaky dough filled with roasted caramelized hazelnuts and pecans. Perfect for sharing with your friends and family to celebrate special events or everyday accomplishments!

Ingredients:

golden syrup

½ cup coconut sugar

½ cup maple syrup

1 cup water

1 cinnamon stick

filling

1 cup hazelnuts

1 cup pecans

½ cup coconut sugar

1 tbsp ground cinnamon

1 cup melted vegan butter

8 oz phyllo dough (~ 20 sheets)

Instruction

1. Thaw your phyllo dough in the refrigerator overnight. Preheat your oven to 350 F.

2. In a saucepan bring coconut sugar, maple syrup, and water to a boil. Once it boils add a cinnamon stick and let it simmer for 15 minutes until it becomes a viscous syrup.

3. In a blender or food processor, add hazelnuts, pecans, coconut sugar, and ground cinnamon. Blend until you form a rough sand texture.

4. Remove your phyllo dough from the wrapper and cover with a damp towel.

5. Lightly butter your baking tray and place your first sheet of phyllo dough. Then butter and place two sheets of phyllo dough. Repeat one more time.

6. Add half of the nut mixture to the phyllo dough. Pat it down to create an even layer.

7. Cover the nut mixture with two sheets of phyllo dough and butter. Repeat two more times.

8. Add the remaining nuts and repeat until you have used all your dough.

9. Place in the refrigerator for at least 15 minutes.

10. Cut your dough into even squares or diamonds

11. Bake for 45 minutes or until golden brown.

12. Once you remove the baklava from the oven pour the golden syrup.

13. Cool for at least 1 hour. And enjoy!