So today’s post turned into yesterdays post. Yeah, I made an oops in planning my post, for some reason WordPress seems to think the week ends on Saturday. Ah well, gives me a change to share this awesome recipe on a Sunday.

Finnally: Vegan Baklava!!

I’ve been looking for a recipe for a vegan Baklava for a while now, but for some reason I never really found a recipe that felt right for me. But when I got a whole bunch of cookbooks from my former co-workers on my last day I found this recipe in it. And when we had friends over for dinner I just knew this was the perfect dessert.

I did adjust the recipe a bit, since I didn’t want to make 36 pieces and the original recipes called for 3 types of nut (walnut, pistachio’s and almonds) and I just didn’t feel like the almonds really fitted in. Since my packet of filo had 2 packets of 5 sheets in it it decided to adjust amounts for 5 sheets. So this recipe is suited for about 15 pieces. Which should be enough for dessert, maybe with a little scoop of vanilla ice cream on the side. Then again, with the people I had over and the speed on which this desserts disappeared, I’d say a definite yay on the ice-cream, otherwise this will not be enough. (Or they just eat a lot).

The sheets I used where folded into 3’s, and I used a bowl that was big enough for 2/3 of that. So my layers are build using 1 whole sheet and 2 1/3 sheets just layered up (yes, that means I had 1 1/3 sheet left). So depending on your sheets you might have to play around a bit, but I think you’ll get the idea.

What do you need (15 pieces).

  • 5 sheets of filo pastry (see directions above)
  • 40 gr. of sugar
  • cinnamon
  • 65 gr. of walnuts
  • 65 gr. of pistachio’s
  • 30 ml of olive oil
  • 100 ml. of agave
  • 60 ml. of water
  • lemon zest
Pre-heat the oven at a 180 degrees celcius and brush some olive oil in a baking tray. In a blender, mix the sugar and the cinnamon until the sugar is more ‘poudery’. Transfer this to a small bowl. In the blende chop up the walnuts and the pistachio’s (separately of course). Transfer to bowls and mix with the sugar and cinnamon.
Put the filo on clean film and cover with a damp tea towel. Take of 1 sheet and brush some olive oil on it. Put this in the baking tray. Repeat with another sheet. Spoon in about half of the nuts on top of the first layer. Repeat again with two layers, again the nuts and finish with two layers of filo.
Take a very sharp knife, and cut the Baklava into pieces. It’s really important to use a sharp knife, and make sure you cut all the way through.
Put this in the oven for about 35-40 minutes. Mine went a little fast, after about 20 minutes I put on a layer on tin foil to keep to top from
In a saucepan, bring agave, water and lemon to a boil and turn down the heat, let it simmer for about 10 minutes, then take out the lemon zest. Pour this over the baklava and let it cool down for at least one hour before serving.