Middle Eastern/Turkish inspired vegan baklava

This Middle Eastern sweet was one of my favourite treats prior to going vegan; though it usually contains honey syrup and is brushed with butter. However this version is completely vegan friendly and fairly easy to make…
VEGAN BAKLAVA (makes 8-10 pieces)
  • 4 sheets puff pastry
  • 1cup walnuts, coarsely minced
  • ½cup almonds, coarsely minced
  • ¼cup pistachios, coarsely minced
  • 1tsp mixed spice
  • 1cup coconut sugar (can substitute raw or brown sugar)
  • ¾cup water
  • ½tsp vanilla essence
  • 3tbsp rice malt syrup (can substitute maple syrup)
  • 1tbsp rose water
  • 1tsp lemon juice
  • 2-3tbsp pistachios, finely minced (for garnishing)
  • 2-3tbsp coconut oil
  • 2tbsp soy milk, for brushing
  • Preheat oven to 180ºC Celsius
  • Line a baking dish with baking paper, and brush paper with coconut oil
  • In a small pot over low heat, add the water and bring to a boil. Add the lemon juice, rose water, vanilla essence and sugar in, then stir until sugar is dissolved and syrup has thickened. Remove from heat and stir in rice malt syrup
  • In a large bowl, combine the mixed spice, coarsely chopped pistachios, walnuts and almonds together. Pour half of the sugar syrup in (set rest aside) and mix the nuts and syrup together
  • Place a sheet of puff pastry on the greased baking paper and layer with nut filling; repeat with the rest of the pastry. Brush the top sheet of pastry with the soy milk, cut into pieces of desired size and bake the baklava for 30-35minutes, or until golden brown
  • Pour the rest of the sugar syrup over the baklava, garnish with finely minced pistachios and allow to cool at room temperature for 6-8hours, or overnight before serving
  • Store in the refrigerator

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