Elegant Vegan Israeli Baklava with Pistachio-Date Filling (Gluten-Free)

Allergens

Tree nuts (almonds, pistachios)

Ingredients

• 1 cup raw almonds, coarsely chopped
• 1 cup pitted dates, finely chopped
• 1/2 cup shelled pistachios, roughly chopped
• 1 package gluten
• free phyllo dough (9x12 inches)
• 3/4 cup melted coconut oil
• 1/2 cup water
• 1 tsp ground cinnamon
• For the syrup:
• 1 cup agave nectar
• 1 cup water
• 1 cinnamon stick
• 1 star anise

Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix almonds, dates, pistachios, and cinnamon. Set aside.
3. Unroll the phyllo dough on a clean surface. Cover with a damp cloth to prevent drying out.
4. Place one sheet of phyllo dough on a parchment lined baking sheet. Brush with coconut oil and sprinkle 1/4 of the nut mixture evenly over it. Repeat for 5 more layers, creating 6 layers in total.
5. Carefully cut the baklava into squares or diamonds, depending on your preference.
6. Bake for 25 30 minutes or until golden brown. Remove from oven and let cool slightly.
7. In a saucepan, combine agave nectar, water, cinnamon stick, and star anise. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain syrup into a bowl and discard spices.
8. Pour warm syrup evenly over the cooled baklava, allowing it to soak for at least 30 minutes before serving.

Chef’s Insight

The balance of flaky pastry, sweet syrup, and crunchy nuts creates a delightful mouthfeel and texture contrast.

Notes

Use high-quality phyllo dough for the best results. - Make sure to press down gently on each layer of phyllo dough when applying oil and filling to ensure adhesion.