Mediterranean Vegan Baklava with Orange Blossom Syrup

Allergens

Contains no common allergens unless specified.

Ingredients

• 20 sheets phyllo dough, thawed 1 cup vegan butter, melted 1 1/2 cups walnuts, finely chopped 1 1/2 cups almonds, finely chopped 1 1/2 cups pistachios, finely chopped 1 teaspoon ground cinnamon 1 cup granulated sugar 1 lemon, juiced 2 cups water 1 cup orange blossom water 3 cups powdered sugar

Instructions

1. a. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the melted vegan butter. b. In a large bowl, combine walnuts, almonds, pistachios, cinnamon, and granulated sugar. Stir in lemon juice. c. Unroll phyllo dough onto a clean surface and cover with a damp towel to prevent drying out. Lay one sheet of phyllo dough in the prepared baking dish, brushing gently with vegan butter. Repeat with 10 more sheets, layering and buttering each sheet. d. Sprinkle half of the nut mixture evenly over the buttered phyllo layers. Top with 5 more sheets of phyllo, brushing each with vegan butter. Add the remaining nut mixture. Cover with the remaining 5 phyllo sheets, brushing each with butter. Cut into squares or diamonds using a sharp knife. e. Bake for 30 35 minutes, until golden brown and crispy. Remove from oven and let cool slightly. f. In a saucepan, combine water and orange blossom water. Bring to a boil, then remove from heat and stir in powdered sugar until dissolved. g. Drizzle the warm syrup over the baklava while it's still warm, allowing the layers to absorb the flavorful liquid. Let sit for 1 hour before serving.

Chef’s Insight

The key to perfect baklava is balancing the right ratio of nuts, layers of phyllo, and generous amounts of syrup.

Notes

This vegan baklava recipe is perfect for those with dairy allergies or preferences, while still offering a rich and satisfying dessert experience.