One of my all-time favorite treats, baklava is crunchy, sweet, and sticky phyllo layered with a cinnamon infused nut mixture that always hit the sweet spot! This version is big on flavor without the need for added oil or margarine. (While commercial phyllo dough does contain oil, it’s a very small amount.) This dessert can be a special occasion treat to impress guests, especially at parties and holidays.
Heavenly Baklava
Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap and coauthored their most recent Cookbook for Reversing Diabetes. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, and The Food Network. Dreena was also the Culinary Coordinator with The Food Revolution Network’s Whole Life Club. Connect with Dreena’s online kitchen and community at dreenaburton.com.
Ingredients
Nut Mixture
- ¾ cup almonds (see note)
- ¾ cup pecans (see note)
- 3 tablespoons coconut sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon pure vanilla bean powder (optional)
- 1/4 teaspoon sea salt
Phyllo Layers
- 4–6 tablespoons refrigerated canned coconut cream (see note)
- 1/4 cup almond meal
- 2 tablespoons coconut sugar
- 1/2 (1-pound) package frozen phyllo pastry dough, thawed
Syrup
- 1/2 cup plus 2 tablespoons agave nectar or coconut nectar
- 1 1/2–2 tablespoons fresh lemon juice
Directions
- Preheat the oven to 350°F. Have ready an 8 × 11-inch baking dish.
Put the almonds in a food processor and process until crumbly. Add the pecans and process until you have a fine nut meal. Add the remaining ingredients for the nut mixture and pulse. - Wipe the inside of the baking dish with some of the coconut cream. Cut the phyllo dough to roughly fit the bottom of the dish (the sheets should fit into the bottom of the dish and not drape up the sides).
In a small bowl, combine the almond meal and sugar (to sprinkle between the phyllo layers). - Begin to layer your phyllo sheets. Very lightly brush each of the first 2 sheets with coconut cream and sprinkle with about 1 teaspoon of the almond meal mix. Layer on the third sheet and add 1/4–1/3 cup of the pureed nut mixture. Layer with another 3 sheets phyllo, again brushing the first 2 sheets with a touch of coconut cream and sprinkling with the almond meal mix, then adding the nut mixture after the third sheet. Continue this layering until all the nut mixture is used. (You will get 5 or 6 layers total.)
- For the top layer, use 3–4 sheets of phyllo and brush and sprinkle each layer. For the top layer, use a more generous amount of the coconut cream and a dusting of the almond meal mixture.
- Before baking, score the baklava in a diamond pattern or squares with a sharp knife, cutting into the baklava almost through to the bottom. Bake for 35–45 minutes, until golden. Remove from the oven and let cool.
- When the baklava is mostly cooled, combine the nectar and lemon juice in a small saucepan. Allow the -syrup to come to a slow bubble over medium=low heat. Once bubbling, remove the syrup from the heat and slowly drizzle it over the cooled baklava. Try to distribute it fairly evenly rather than pour it all in one area. Allow the baklava to cool enough to cut into pieces along the score lines.
Recipe Note
Nut Note: For this recipe, the exact amount of each nut doesn’t really matter; you want a total of 1 1/2 cups of almonds and pecans, kept separate for processing; almonds are much harder than pecans, so it’s helpful to process them first, and then add the pecans once the almonds have become mealy.
Coconut Cream Note: Use regular (not light) coconut milk in this recipe. Before using, refrigerate the can overnight or for a few days. The thick cream will rise to the top and be easy to scoop and measure.
Use only the thick cream (reserve the thin coconut milk for another use).
