Divine Greek Vegan Baklava Bites with Pistachio Crumble: A Decadent Fusion Dessert

Allergens

Nuts (Pistachios and Almonds)

Ingredients

• 12 sheets of vegan phyllo dough
• 1 cup raw pistachios, finely ground
• 1 cup almonds, finely ground
• 3/4 cup coconut oil, melted
• 1 1/2 cups agave nectar or maple syrup
• 1 tbsp cinnamon
• 1 tsp cloves, ground
• Zest of one orange
• 1 cup vegan butter, melted
• Pinch of sea salt

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a bowl, combine the ground pistachios and almonds with cinnamon, cloves, orange zest, and a pinch of sea salt. Set aside.
3. Lay out one sheet of phyllo dough on a flat surface, brush it with melted coconut oil, and sprinkle a portion of the nut mixture evenly over it. Repeat until all sheets are used, layering and alternating the nuts and oil.
4. Using a sharp knife or pizza cutter, divide the layered phyllo into 16 equal squares.
5. Place each square in a well greased muffin tin, pressing down gently to fit snugly.
6. Bake for 20 minutes, or until golden brown and crispy.
7. While the baklava bites are baking, heat the agave nectar or maple syrup in a saucepan over medium heat. Bring it to a simmer, then remove from heat and let it cool slightly.
8. Once the baklava bites are done, immediately brush each with the warm syrup. Allow them to soak for 5 minutes, then transfer to a serving platter.
9. In a separate bowl, mix the ground pistachios, almonds, cinnamon, cloves, and orange zest. Sprinkle the mixture evenly over the soaked baklava bites.
10. Serve warm and enjoy the incredible taste of this vegan fusion dessert!

Chef’s Insight

The key to perfect baklava is in the balance of flavors and textures - crunchy, syrupy, and nutty all at once!

Notes

Feel free to experiment with different combinations of nuts or spices to create your unique version of this scrumptious dessert.