Vegan Baklava

This is such an easy dessert to convert to an animal free recipe. I have tried a couple of variations, one with vegan margarine and one with coconut oil. The margarine adds a better depth of flavor and buttery note but, if you are really watching the type of oil or fats you consume the coconut is a great substitution for margarine. This recipe has been tested on my co-workers - food scientists, foodies, and culinary geniuses!- and got a thumbs up so here it is...

Vegan Baklava
revised from my mom's recipe ;)
You can use any size pan you like just cut the phyllo to size. I have used a loaf pan, 9x13 and 8x8 with equal success.
1 box/ pound of frozen phyllo dough ( make sure it is Kosher pareve)
1 pound of walnuts chopped with-
                    2 teaspoons cinnamon
                    2 tablespoons evaporated cane juice
1 lb melted fat- margarine or coconut oil etc walnut oil might be interesting too!
Line your pan with parchment paper.
Phyllo is delicate to handle so read the box. Once you begin building your layers cover the sheets with a dish towel to prevent them from drying and shattering. If you work quickly you should not have any problems.
Layer sheets of phyllo and brushing each one with "butter" to about 6 or 7 than layer nut mixture over top. Repeat untill all sheets have been used. Give the top phyllo sheet and good brush of "butter" . Place the pan in the refrigerator for 30 minutes. Begin the syrup.

sugar syrup
2 1/2 cups evaporated can juice
1 cup water
1 lemon juiced
1 teaspoon cloves
2 sticks of cinnamon
the rind of 1 whole orange
1/2 - 1 cup syrup sweetner - I used agave
Preheat oven to 350

Place everything in a saucepan, stir to dissolve sugar,  and bring to a boil. Once it reaches the boil turn down heat and simmer for 20 minutes. once done simmering remove from heat and add 1/2 to 1 cup sweetner. I have been using 1/2 cup agave since i tend to like things a little less sweet. You could also try rice syrup, tapioca syrup, or honey.  Let this cool.

Remove your tray from the refrigerator and cut the baklava. A pizza wheel makes this really easy. If you want you can sprinkle chopped nuts on the top now or after baking. Place in upper middle rack of oven (preheated to 350) and bake for 45 minutes or until you get  a beautiful golden color. Remove from oven and pour the cool syrup - strained - over the warm baklava. Let cool completely before you taste!
This makes a lot of baklava. I put individual piece in cupcake papers and gift them out in little boxes with a fancy bow.


Anonymous said...

I love how you seperated them into their own pretty little pastry liners. Looks GREAT!

LizNoVeggieGirl said...

Oh my, sounds absolutely delightful!

Jules said...

I couldnt find your e-mail address to send you anything back about the cinnamon rolls. My e-mail is jules.i.m at gmail dot com. I noticed you are vegetarian, if you eat beans I have another blog
I have a lage vegetarian (and vegan) section, and most of the recipes that are not can easily be tweaked or adapted to be such.

allhorsestuff said...

HAHAHAHAH!!!! I too am a "Sockaholic"! Thanks for sharing that openly, Katie.
I drew you out intensionally so I could get a confession..jsut did not know it would be after only the second "Sockshot" picture! It must have been the Bright pink mounting block under those Argyle prints! Argyle is my favorite type of look to wear over breaches. It seems hunterish.

Okay that vegan version of a favoite is GREAT! We use Coconut oil all the time..the properties it has for the anti viral are a plus too!

See ya around...Love your cooking and it is very much inspiring me to sart to again...been awhile~ Well exactly 4 years(got he mare).

How To Eat A Cupcake said...

Mmmm i love me some baklava!!

The Right Idea said...

I cant wait to try this!