Luscious Lavender Vegan Baklava with Pistachio Cream

Allergens

Tree nuts (almonds, walnuts, pistachios)

Ingredients

• 1 cup raw almonds, finely chopped
• 1 cup walnuts, finely chopped
• 1 cup pistachios, finely chopped
• 2 cups phyllo dough sheets
• 3/4 cup melted vegan butter
• 2 cups sugar
• 1 cup water
• 1 tsp lavender flowers, dried
• 1 cup coconut cream
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the almonds, walnuts, and pistachios. Set aside.
3. Unfold phyllo dough sheets on a clean surface, covering with a damp cloth to prevent drying out. Place 2 sheets in the prepared baking dish, brushing lightly with melted vegan butter. Repeat, layering 5 more sheets.
4. Sprinkle half of the nut mixture evenly over the phyllo layers. Top with another 2 buttered phyllo sheets, followed by the remaining nut mixture and 5 more buttered phyllo sheets.
5. Using a sharp knife, cut the baklava into 18 squares. Bake for 30 minutes until golden brown. Allow to cool slightly while preparing the syrup.
6. In a saucepan, combine sugar, water, and dried lavender flowers. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes, then remove from heat and let steep for 10 minutes. Strain syrup into a bowl, discarding the lavender flowers.
7. In a separate bowl, whisk together coconut cream, cornstarch, and vanilla extract to create the pistachio cream.
8. Once the baklava has cooled slightly, pour the lavender syrup evenly over the top. Allow it to soak for 10 minutes before cutting into squares again.
9. Serve each square with a dollop of pistachio cream on top.

Chef’s Insight

The subtle lavender adds a calming note to this traditional baklava, creating an ethereal dessert perfect for sharing with loved ones.

Notes

This dessert showcases the harmony of flavors and textures, making it perfect for a dinner party or gathering.