VEGAN BAKLAVA
Steps:
- Lightly grease a 9x13-inch pan and set aside. Coarsely chop half of the walnuts and place them in a bowl. Finely chop the remaining half of walnuts and the almonds. Add the finely chopped nuts to the bowl along with the cinnamon and cloves, stir well to combine, and set aside. Place the stacked sheets of phyllo dough flat on a cutting board, cut them in half lengthwise, stack the cut sheets on top of each other, remove 6 sheets from the stack, and cover the remaining with a towel to keep them from drying out. Place 1 sheet of phyllo dough in the bottom of the greased pan and lightly brush it with a little of the oil. Repeat the layering and oiling procedure for the remaining 5 sheets of phyllo dough. Sprinkle one third of the reserved nut mixture evenly over the top of the stacked phyllo dough. Repeat the layering and oiling procedure with 6 additional sheets of phyllo dough, sprinkle with another third of the nut mixture, and repeat this procedure ending with a phyllo layer. Using a sharp knife, carefully make 4 evenly-spaced vertical cuts through the entire stack of phyllo, make 5 evenly-spaced lengthwise cuts, and then cut each piece in half diagonally. Bake at 350 degrees for 20 minutes, lower the heat to 300 degrees, and bake an additional 25-30 minutes or until evenly golden brown on top. Meanwhile, in a saucepan, combine the date sugar, lemon juice, lemon zest, and maple syrup, and cook over medium heat until thickened. Remove from heat and stir in the vanilla and almond extract. Pour the syrup mixture over the baklava as soon as it comes out of the oven. Let baklava cool before serving. Store in an airtight container in the refrigerator for up to one week or extras can be frozen.
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Chris Offical
[email protected]Overall, I thought this was a good recipe. The baklava was delicious, but it was a bit too time-consuming for me.
Malik Samar
[email protected]This recipe is a bit too complicated for me. I think I'll stick to my old baklava recipe.
Godolias Tech Tips
[email protected]I'm not sure if I did something wrong, but my baklava didn't turn out as flaky as I expected.
Rich Chatfield
[email protected]This is a great recipe for a special occasion. The baklava is elegant and delicious.
Ishmael Lepheane
[email protected]I've never made baklava before, but this recipe made it easy. The instructions were clear and concise, and the baklava turned out perfectly.
Suleman Nadeem
[email protected]I'm not a vegan, but I'm always looking for new and interesting recipes. This vegan baklava was a great way to change things up.
Natalia Todd
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results.
Linda Carter
[email protected]I had some trouble getting the baklava to come out of the pan in one piece, but other than that it was a great recipe.
Marie Barcelos
[email protected]The baklava was a bit too sweet for my taste, but overall it was a good recipe.
Anibi Tajudeen
[email protected]I was a bit skeptical about making vegan baklava, but I was pleasantly surprised at how good it turned out. It's definitely a keeper!
Suzanne Waring
[email protected]This is the best vegan baklava I've ever had. It's so delicious and satisfying.
Milton Grimshaw (Moote)
[email protected]I've made this recipe several times now and it always turns out perfect. The baklava is flaky and flavorful, and the syrup is just the right amount of sweetness.
Neo Junior
[email protected]This vegan baklava was a hit at my last dinner party! Everyone loved it, even the non-vegans.