In a food processor, pulse the mixed nuts with cinnamon and cloves until finely chopped, but not powdered. The texture should be crumbly with small pieces of nuts. Set aside.
In a medium saucepan, combine the water, sugar, lemon juice, vanilla extract, and cinnamon (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for about 10-15 minutes until the syrup thickens slightly. Remove from heat and let it cool to room temperature.
Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted coconut oil or vegan butter. Begin layering the phyllo dough: place the first sheet in the dish and brush it generously with the melted coconut oil. Repeat this process, layering and brushing each sheet of phyllo dough. You’ll want to use about 8-10 sheets for the bottom layer.
Once you’ve laid down the first few layers, evenly spread a thin layer of the chopped nut mixture over the phyllo dough.
Continue layering 5-6 more sheets of phyllo dough on top of the nut filling, brushing each layer with melted coconut oil. Add another layer of the nut mixture. Repeat the process until you’ve used up the phyllo dough and nuts, finishing with a final layer of phyllo dough on top.
Before baking, use a sharp knife to cut the baklava into diamond or square shapes. This will make it easier to serve once it’s baked and the syrup is added.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the phyllo dough is golden brown and crisp.
Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over the hot baklava. Let the syrup soak into the layers for at least an hour, or until it has absorbed and the baklava has cooled to room temperature.
Once cooled, your vegan baklava is ready to be enjoyed! Cut along the lines you made earlier and serve this sweet, flaky dessert to friends and family.
Serving and Storage Tips:
- Serving Suggestions: Vegan baklava is best served at room temperature. It makes a great dessert for special occasions like holidays, birthdays, or gatherings.
- Storage: Store any leftover baklava in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks. The baklava can also be frozen for up to 3 months.
Variants:
- Nut Variations: Feel free to mix up the nuts to suit your preferences. Try using hazelnuts, cashews, or pecans for a different twist on the classic baklava.
- Flavor Add-ins: For a twist, you can add a little rose water or orange blossom water to the syrup for added floral notes, which are traditional in many baklava recipes.
FAQ:
- Can I make baklava ahead of time? Yes! Baklava actually tastes better the next day, after the syrup has had time to fully soak into the layers of phyllo dough. It can be made a day or two ahead of time and stored in an airtight container.
- Can I use store-bought vegan butter instead of coconut oil? Absolutely! You can substitute coconut oil with any vegan butter or margarine. Just make sure to melt it before brushing it onto the phyllo dough.
- How do I store leftover baklava? Leftover baklava can be stored in an airtight container at room temperature for about a week. For longer storage, refrigerate it or freeze it for up to 3 months.
This Vegan Baklava is a rich, indulgent treat that’s sure to be a hit with anyone who loves sweet, flaky pastries. With its perfect balance of nuts, syrup, and crispy phyllo dough, this vegan version offers all the flavor and texture of the traditional baklava—without any dairy. Enjoy this delicious dessert and savor the delightful combination of flavors!
