This delicious Vegan Baklava is made with gluten-free phyllo dough, vegan butter, date syrup and activated pistachios. It is a sweet vegan version twist on the classic Turkish Baklava.
🌿 500g phyllo dough (Gluten-free)
🌿 70g Activated Pistachios with Lemon & Himalayan Salt
🌿 70g Activated Pistachios with Raw Chocolate
🌿 70g Walnuts
🌿 1 cup Vegan butter softened and spreadable
🌿 1 cup Date syrup
🌿 1 cup Water
🌿 1 teaspoon vanilla extract
🌿 2tbsp lemon juice
Butter the bottom of a pan using malted vegan butter. Finely chop the nuts and toss them with the cinnamon and set aside. Cover the pan with two layers of phyllo dough then thoroughly brush with melted vegan butter. Continue this until you have a base layer of 8 sheets of dough. Sprinkle 3 tablespoons of the nut mixture on top. Layer with 2 sheets of dough again, brush with vegan butter and then top with 2-3 tablespoons of nuts. I did more like 6 tablespoons. Continue this process of layering until you use everything up. Make sure you have about 5 sheets of phyllo dough left for the top layer. For the six top sheets, butter between every two without nuts, like you did with the first 8 sheets. Once you are done layering, brush the top with melted butter and use a sharp knife to cut it into squares or diamond-shaped pieces. An easy way to do this is to make four long rows lengthwise and then do diagonals across. I started the oven at 180 C and slowly moved down to 150 C. Mine only cooked for around 40 minutes, but you may need to go longer. While baking. prepare the syrup. Mix the date syrup, vanilla extract, water and lemon juice. Immediately after removing the baklava from the oven, spoon the syrup over it.