Admit it – after tasting a piece of fulfilling, soft and sweet piece of baklava you fell in love with it. And so did I, though found myself wondering (after some time) whether it would be possible to veganize the recipe of this delicious Turkish dessert, as baklava typically uses butter. Instead, I decided to give it a go with the mixture of vegan butter and sunflower oil and it turned to be perfect. For the traditional Turkish baklava, I heard, they use up to 1 kilo of sugar for one tray – now that’s a bit too much, I think! So my recipe uses way less, though considering that your tray is also significantly smaller than in bakeries in Turkey.
After all this time I can proudly present you – vegan baklava! It’s delicious, sweet, fulfilling, naughty, nutty, soft and rich.
You will need:
- Filo dough
- Vegan butter (around 100gr)
- A little oil (I used about 3 spoons of sunflower oil)
- Sugar/Agave syrup
- ~ 50gr of nuts (I used a mixture of pistachio and walnuts)
- Heat butter together with oil
- In a separate bowl, heat up around 200ml water together with 150gr sugar (or Agave) and 1/2 lemon
- Prepare the nutty layer: either blend the nuts with blender or simply grate them
- Once the liquids are ready, grease the baking tray and start with one layer of Filo dough. Grease each 2 layers of Filo with the brush.
- After about 1/2 of dough is used, generously pour the nut layer and start layering Filo again, greasing each 2 layers with butter-oil
- Once Filo is used, cut the whole “pie” in squares and bake for 25 minutes at 180°C
- After baking baklava, pour the sugar-water-lemon sauce on top, specifically in between of the creeks where baklava was cut before baking. Let it rest and cool down and enjoy!