Delectable Vegan Greek Dessert: Feta-Free Baklava with Walnut Praline

Allergens

Tree nuts (walnuts)

Ingredients

• 12 sheets of vegan phyllo dough
• 2 cups of chopped walnuts
• 1 cup of granulated sugar
• 1/4 cup of water
• 1/4 teaspoon of cinnamon
• 1/8 teaspoon of ground cloves
• 1/4 cup of vegan butter, melted
• 1 cup of water (for syrup)
• 2 cups of powdered sugar (for syrup)
• 1/2 teaspoon of lemon juice (for syrup)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the chopped walnuts, granulated sugar, cinnamon, and ground cloves. Mix well and set aside.
3. Lay out the phyllo dough sheets on a clean surface. Cover with a damp cloth to prevent drying out.
4. Brush a 9x13 inch baking dish with some vegan butter.
5. Layer 6 sheets of phyllo dough in the prepared dish, brushing each sheet with melted vegan butter. Repeat the process with another set of 6 sheets.
6. Spread the walnut mixture evenly over the top layer of phyllo dough.
7. Layer the remaining 6 sheets of phyllo dough on top of the walnut mixture, brushing each sheet with vegan butter. Cut the layered pastry into diamond or square shapes using a sharp knife.
8. Bake in the preheated oven for 30 35 minutes or until golden brown and crispy.
9. In a saucepan, combine water, powdered sugar, and lemon juice to make the syrup. Bring it to a boil and simmer for about 2 minutes. Remove from heat and set aside.
10. Once the baklava is done, pour the warm syrup evenly over the hot pastry. Allow it to cool for 2 3 hours or until completely absorbed.
11. For the walnut praline, in a pan, toast the remaining walnuts and blend them with powdered sugar. Spread the mixture onto a parchment paper and let it cool. Break it into pieces for garnishing.

Chef’s Insight

The key to perfect baklava is layering the phyllo sheets and brushing them with ample vegan butter for that flaky texture.

Notes

This recipe can be easily adapted to include dairy-based ingredients for non-vegan diets.