Enchanting Turkish Brunch Sweet: Walnut Baklava Torte

Allergens

Tree Nuts (Walnuts)

Ingredients

• 2 cups raw walnuts, finely chopped
• 1/4 cup coconut oil, melted
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 package (17.5 oz) vegan phyllo dough, thawed
• 2 cups vegan sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1/2 cup chopped pistachios, for garnish
• Fresh mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a large bowl, mix together the walnuts, melted coconut oil, cinnamon, and vanilla extract. Set aside.
2. Unroll the phyllo dough on a clean surface. Place one sheet of phyllo on the bottom of a greased 9x13 inch baking pan. Brush with melted coconut oil. Repeat until you have used half of the phyllo sheets, layering and brushing each sheet with oil.
3. Sprinkle half of the walnut mixture evenly over the phyllo layers. Top with another layer of phyllo, brushing each sheet with oil as before. Cover with the remaining walnut mixture and finish with the last layer of phyllo, brushing with oil.
4. With a sharp knife, cut the torte into diamond or square shapes, cutting through the layers. Bake for 30 35 minutes, or until golden brown.
5. While the torte bakes, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and let it simmer for 10 minutes.
6. Remove the baked torte from the oven and immediately pour the warm syrup evenly over the hot torte. Allow to cool completely before serving.
7. Garnish with chopped pistachios and fresh mint leaves.

Chef’s Insight

The secret to this irresistible dessert lies in the balance of flavors and textures - crunchy walnuts, delicate phyllo layers, and sweet syrup - all harmoniously melding together for a truly unforgettable experience.

Notes

This dessert is best enjoyed at room temperature, allowing the flavors to meld and the phyllo layers to soften.