Sumptuous Greek Baklava Panna Cotta – A Vegan Twist on Classic Dessert
Discover the perfect fusion of Greek Baklava and Panna Cotta in this delectable Vegan Baklava Panna Cotta recipe. Combining the best of both worlds, this mouthwatering dessert is a must-try for vegans and non-vegans alike. Enjoy an unforgettable culinary experience with this easy-to-follow recipe that brings together crunchy walnuts, fragrant spices, and creamy panna cotta in a delightful marriage of flavors and textures.
Allergens
Nuts (almonds), Soy (cornstarch)
Ingredients
- 2 cups almond milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 cup walnuts, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup honey
- 1/4 cup water
- 6 sheets filo pastry
- 1/4 cup vegan butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease six ramekins or oven safe bowls.
- In a saucepan, whisk together almond milk, sugar, cornstarch, vanilla extract, and a pinch of salt until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let it cool.
- In a separate bowl, combine walnuts, cinnamon, cloves, and a dash of sugar. Set aside.
- Place one sheet of filo pastry on a flat surface, brush with melted vegan butter, and then cut into quarters. Repeat with remaining sheets, layering them with the previous layer and cutting into quarters after each brushing.
- Carefully place one quarter piece of filo in each ramekin or bowl, pressing gently to form a basket shape.
- Divide the walnut mixture evenly among the prepared filo baskets, pressing down slightly.
- Gently pour the almond milk mixture over the walnut filling, filling each ramekin to the top.
- Bake for 30 35 minutes or until the panna cotta has set and is golden brown.
- While the panna cottas are baking, combine honey and water in a saucepan and heat over medium heat until the honey dissolves. Let it cool.
- Remove the baked panna cottas from the oven and let them cool for 10 minutes. Drizzle with the honey syrup and chill in the refrigerator for at least two hours before serving.
Chef’s Insight
The combination of flavors in this dish is reminiscent of traditional Greek baklava while being entirely vegan, making it perfect for those seeking plant-based dessert options.
Notes
The filo pastry should be kept covered with a damp cloth to prevent it from drying out.