Vegan Greek Baklava Delight: A Modern Twist on Traditional Baklava

Allergens

Nuts (walnuts)

Ingredients

• 12 sheets vegan phyllo pastry, thawed
• 1 cup raw walnuts, finely chopped
• 1/4 cup sugar, for dusting the phyllo sheets
• 1 cup vegan butter or margarine, melted
• 1 cup agave nectar or maple syrup
• 1 cup water
• 2 tsp orange blossom water (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Zest of 1 lemon

Instructions

1. a. Preheat oven to 350°F (175°C). b. Lightly grease a 9x13 inch baking dish with vegan butter or margarine. c. Unfold the phyllo pastry sheets and cover with a slightly damp towel to prevent drying out. d. Place one sheet of phyllo in the prepared baking dish, brushing with melted vegan butter or margarine and dusting with sugar. Repeat for 6 sheets. e. Sprinkle an even layer of chopped walnuts over the sugared phyllo sheets. f. Add another 6 layers of buttered and sugared phyllo on top, brushing each sheet with butter and dusting with sugar. g. Use a sharp knife to cut the layered pastry into diamonds or squares, being careful not to cut through the bottom layer. h. Bake for 25 30 minutes until golden brown and crispy. i. While the baklava is baking, prepare the syrup by combining agave nectar or maple syrup, water, orange blossom water (if using), cinnamon, cloves, and lemon zest in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes. j. Remove the baked baklava from the oven and immediately pour the warm syrup evenly over the cut diamond or square pieces. Let it sit for at least 6 hours or overnight to absorb the syrup and soften the pastry layers. k. Serve chilled or at room temperature, garnished with a sprig of mint and a drizzle of agave nectar or maple syrup if desired.

Chef’s Insight

To achieve a flaky texture in the pastry layers, work quickly when layering and buttering the phyllo sheets.

Notes

Be sure to use vegan butter or margarine that is specifically labeled as vegan.