Saffron-Infused Vegan Baklava

Allergens

Tree nuts (almonds, walnuts)

Ingredients

• 1 cup raw almonds, finely chopped 1 cup walnuts, finely chopped 2 cups vegan phyllo dough sheets, thawed 1/2 cup coconut oil, melted 1 cup agave nectar 1/2 cup water Pinch of saffron threads, lightly crushed 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground cardamom 2 cups vegan yogurt (e.g., soy or almond) for serving

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with coconut oil. Layer phyllo sheets in the dish, brushing each with melted coconut oil and gently pressing down to remove air bubbles. In a bowl, combine almonds, walnuts, cinnamon, cloves, and cardamom. Sprinkle half of the nut mixture over the phyllo dough. Repeat with remaining phyllo sheets and coconut oil, then top with the remaining nut mixture. Use a sharp knife to cut the baklava into 30 squares. Bake for 25 30 minutes or until golden brown. In a saucepan, combine agave nectar, water, and saffron threads. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly. Once the baklava has cooled for about 10 minutes, pour the saffron syrup evenly over the top. Let it sit for an hour before serving. Serve with a dollop of vegan yogurt on the side.

Chef’s Insight

Be gentle with the phyllo dough to ensure a crisp texture Let the baklava rest before cutting to prevent crumbling

Notes

The saffron threads should be used immediately after crushing to release their aroma and flavor