Dessert

Vegan Baklava

Name: Vegan Baklava
Prep time: 45 min
Cook time: 1 h
Total time: 5 h 45 min
Yield: 12 porții
Cuisine: middle_eastern, mediterranean
Ingredients: 450 g phyllo dough thawed, 18-20 sheets; 300 g walnut finely chopped; 100 g pistachio finely chopped; 2 lingură granulated sugar; 1 linguriță cinnamon ground; 0,5 linguriță cardamom ground (opțional); 170 g vegan butter melted; 300 g granulated sugar; 240 ml water; 1 lingură lemon juice; 1 linguriță orange blossom water (opțional); 1 linguriță rose water (opțional); 1 buc. cinnamon stick (opțional)

This vegan baklava features layers of crisp phyllo dough embracing a fragrant nut filling, all drenched in a sweet, spiced syrup. It's a delightful and indulgent dessert that's surprisingly easy to make at home. Perfect for special occasions or a sweet treat.

O rețetă originală de Forkin

Durată totală: 5 ore 45 min.
Porții: 12
Dificultate: Medie
Per porție: 536 kcal

VeganDietă vegetariană

Informații despre alergeni: poate conține gluten, nuci și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

450 gphyllo dough, thawed, 18-20 sheets
170 gvegan butter, melted

nut filling

300 gwalnut, finely chopped
100 gpistachio, finely chopped
2 lingurăgranulated sugar
1 lingurițăcinnamon, ground
0,5 lingurițăcardamom, ground(opțional)

syrup

300 ggranulated sugar
240 mlwater
1 lingurălemon juice
1 lingurițăorange blossom water(opțional)
1 lingurițărose water(opțional)
1 buc.cinnamon stick(opțional)

Ustensile

baking pan · pastry brush · saucepan · sharp knife · mixing bowl

Mod de preparare

Pas cu pas

1
Prepare the syrup first: Combine the granulated sugar, water, lemon juice, orange blossom water (if using), rose water (if using), and cinnamon stick (if using) in a small saucepan.
Aproximativ 5 min.
Nota bucătarului: Making the syrup first allows it to cool completely before pouring over the hot baklava, which is key for crispness.
2
Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.
Aproximativ 15 min.
3
Preheat your oven to 160°C (325°F).
Aproximativ 10 min.
4
In a medium bowl, combine the walnuts, pistachios, granulated sugar, ground cinnamon, and ground cardamom (if using). Mix well to create the nut filling.
Aproximativ 5 min.
5
Melt the vegan butter and set it aside. Lightly grease a 9x13 inch (23x33 cm) baking pan with some of the melted butter.
Aproximativ 2 min.
6
Carefully unroll the phyllo dough. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out while you work.
Aproximativ 1 min.
Nota bucătarului: Phyllo dries out very quickly, so speed is important, or keep it covered.
7
Place one sheet of phyllo dough in the prepared baking pan, brush lightly with melted vegan butter. Repeat this process for 5-6 more sheets, layering them one by one and brushing each with butter.
Aproximativ 7 min.
Nota bucătarului: Be gentle with the phyllo as it tears easily.
8
Spread half of the nut filling evenly over the buttered phyllo layers.
Aproximativ 1 min.
9
Place another 4-5 sheets of phyllo dough on top of the nut layer, brushing each sheet generously with melted vegan butter.
Aproximativ 5 min.
10
Spread the remaining half of the nut filling over these phyllo layers.
Aproximativ 1 min.
11
Top with the remaining phyllo sheets (approximately 7-8 sheets), brushing each one thoroughly with melted vegan butter. Ensure the top layer is well-buttered.
Aproximativ 8 min.
12
Using a sharp knife, carefully cut the baklava into diamond or square shapes, all the way through to the bottom of the pan.
Aproximativ 5 min.
Nota bucătarului: Cutting before baking helps the syrup penetrate all the layers and creates neat pieces.
13
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and crispy.
Aproximativ 1 oră
Nota bucătarului: If the top browns too quickly, you can loosely cover it with aluminum foil.
14
Immediately upon removing the hot baklava from the oven, slowly and evenly pour the completely cooled syrup over the entire surface.
Aproximativ 2 min.
Nota bucătarului: The contrast in temperature (hot baklava, cold syrup) is crucial for a crisp texture.
15
Let the baklava cool completely at room temperature for at least 4 hours, or preferably overnight, allowing the syrup to fully absorb.
Aproximativ 4 ore
Nota bucătarului: Patience is key here for the best flavor and texture.

Per porție

Valori nutriționale

47%Scor

Calorii: 536,1kcal
Proteine: 8,2g
Carbohidrați: 54,8g
Grăsimi: 33,7g
Fibre: 3,6g
Zahăr: 29,2g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store baklava in an airtight container at room temperature.