Greek Vegan Baklava with Oil-Free Option
Vegan Baklava like youve never had. A family recipe, perfected over the years, and out of this world incredible! Including a unique oil-free option!
Vegan Baklava like youve never had. A family recipe, perfected over the years, and out of this world incredible! Including a unique oil-free option!
- 1 cup water
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 stick
- 1 pound phyllo pastry sheets
- 2 cups walnuts (i use now foods brand) ( chopped)
- 2 cups almonds (i use now foods brand) ( chopped)
- â½ cup vegan butter ( melted (or for oil-free option see basting recipe below))
- â¼ cup coconut sugar (i use now foods brand)
- 36 whole cloves
- â½ cup aquafaba ((see note))
- 1 tablespoon almond butter ( room temperature and runny)
- 2 teaspoons maple syrup (i use now foods brand) ( room temperature)
- 1 cup maple syrup or agave (i use now foods brand) ((or see note))
- 1 cup coconut sugar (i use now foods brand)
- 1 small piece of lemon
- Carbohydrate 10.6287022479636 g
- Cholesterol 6.94142857142857 mg
- Fat 4.59997009003228 g
- Fiber 2.37680409328787 g
- Protein 1.31351457479772 g
- Saturated Fat 2.17522237078934 g
- Serving Size 1 1 Serving (29g)
- Sodium 96.0142218287172 mg
- Sugar 8.25189815467576 g
- Trans Fat 0.607471432531901 g
- Calories 82 calories
Step-by-step
- Preheat oven to 325 F (165 C).
- In a bowl, mix walnuts and almonds with sugar, cinnamon and allspice.
- Prepare the bottom of a 9x13x2-inch pan by brushing it with Aquafaba mix or butter so it doesnt stick. If you are not using butter, you may want to spray a thin layer of coconut oil to make sure it wont stick to the bottom, or use your preferred oil free method to avoid sticking.
- Next, lay one phyllo sheet at the bottom, brush it with Aquafaba mix or butter, and repeat the process until you have used about five sheets. Make sure you are brushing lightly and not using too much or the end result will be soggy.
- Then, spread one thin layer of nuts and cover that with one phyllo sheet. Brush the sheet with Aquafaba mix or butter, cover with another phyllo sheet, brush with aqufaba mix or butter and spread another thin layer of nuts. Repeat this process until all the nuts are used, or until you have five phyllo sheets left.
- Cover the last layer of nuts with the remaining five phyllo sheets, brushing each sheet with Aquafaba mix or butter.
- With a sharp knife, cut into triangles, diamond like (cutting diagonally across the pan). The phyllo will be wet and soft so the best way to do this without messing it all up is to lightly hold your fingers on each side of the knife as you cut. Use small slices, taking the knife out each time.
- Insert a clove in the center of each triangle to hold the phyllo sheets together.
- Bake for 1 hour, or until you see the top beginning to brown.
- Increase the temperature to 350 F (175 C) and bake for another five to ten minutes or until the top is very golden brown.
- As the baklava is baking, make the syrup. In a small pot combine all of the ingredients for the syrup and bring it to a boil. Turn the heat down and simmer for 10 minutes. You simply want the flavors to infuse.
- Remove the cinnamon stick and the piece of lemon and allow to cool.
- Remove the baklava from the oven when it is done and pour the cooled syrup over it. Be careful to watch it, pour slowly and stop if the baklava is not retaining the liquid and you see syrup pooling. If you overpour the syrup, your end result will be soft. Since different pans vary, you may not need the entire amount of syrup.
- Allow to cool several hours before serving.
My Greek Vegan Baklava Adventure: A Sweet Success Story
Baking has always been my happy place. There's something incredibly therapeutic about measuring ingredients, mixing them together, and watching them transform into something delicious. Recently, I decided to tackle a recipe that had intimidated me for years: baklava. Now, I know what you're thinking – baklava is notoriously tricky! Layers of delicate phyllo pastry, a rich, sweet syrup, and the perfect balance of textures and flavors. It's the kind of dessert that usually requires hours of meticulous work and a fair bit of experience. But I was determined to succeed, and I wanted to put my own vegan twist on this classic treat. The result? An absolute triumph, and a recipe I’m beyond excited to share.
My journey started with a family recipe passed down through generations. I adapted it to create a vegan version that’s just as delicious, if not more so. The key, I discovered, is in the preparation. The phyllo pastry needs to be handled with care – each sheet carefully brushed with a vegan butter substitute or aquafaba (the liquid from canned chickpeas), ensuring every layer is perfectly crisp and golden brown. Then there's the nut filling – a simple mixture of walnuts and almonds, fragrant with cinnamon and allspice – the perfect complement to the sweetness of the syrup. The syrup itself is a magical concoction, a balance of maple syrup and coconut sugar, simmered until it achieves a beautiful, rich consistency. The final touch? A tiny clove embedded in each triangle, a little detail that adds a touch of elegance and warmth.
One of the things that makes this recipe unique is the oil-free option. For those who prefer to avoid oil in their baking, this adaptation proves that it’s possible to create a wonderfully moist and flavorful baklava without compromising on taste or texture. Simply replace the vegan butter with more aquafaba – it’s a surprising substitute that creates an equally delicate, almost ethereal layer between the phyllo. It wasn’t without its learning moments, mind you! My first attempt was a tad too soggy – a clear sign of over-brushing. But I learned from my mistakes, and soon I was producing baklava that was both perfectly crisp and unbelievably flavourful. The process of creating the syrup was equally thrilling; the initial boil followed by a gentle simmer was crucial to infusing those intense sweet and spicy aromas. The finished product? A glorious golden-brown confection, radiating that unmistakable baklava aroma, ready to be enjoyed.
Making this vegan baklava has been more than just a culinary adventure; it's been a reminder that even the most challenging recipes can be conquered with patience, perseverance, and a little bit of creative adaptation. It's proof that you can take a classic recipe and reinvent it in a way that is both true to its origins and completely your own. And, of course, it's a recipe that will definitely be making a regular appearance on my baking calendar. I have already experimented with different nut combinations, using pecans and pistachios, and the results have been just as spectacular. So go ahead and try it yourself – I promise, it's worth the effort!
The whole process has been a journey of discovery, a testament to the power of patience and experimentation in the kitchen. Every layer, every brushstroke, every simmering moment has contributed to the final masterpiece – a vegan baklava that is as delightful to make as it is to eat. And that, my friends, is the kind of baking magic that keeps me coming back for more.
The beauty of this recipe lies not only in its deliciousness but also in its adaptability. Feel free to experiment with different nuts, spices, or even sweeteners. The possibilities are endless. So grab your ingredients, roll up your sleeves, and prepare to embark on a sweet and rewarding baking adventure. You might just surprise yourself with what you create.
This baklava is more than just a dessert; it’s a symbol of creativity, resilience, and the joy of sharing delicious food with loved ones. So bake a batch, gather your friends and family, and let the sweet aroma fill your home. Enjoy!
