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
- 65 gr. of walnuts
- 65 gr. of pistachio’s
- 30 ml of olive oil
- 100 ml. of agave
- 60 ml. of water
- lemon zest