Vegan Baklava

Prep Time: 10m | Cook Time: 10m | Servings: 5

Ingredients

• 375g pack Filo Pastry (I used Antonoiu’s brand but most brands are vegan - check the ingredients)
• 280g walnuts (can sub for almonds or pistachios or a mix of all)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup melted vegan butter or olive oil
• crushed pistachios, to serve
• 1 cup sugar
• 3/4 cup water
• 1/2 cup agave nectar
• A few strips of lemon peel
• 2 tbsp lemon juice
• pinch of cinnamon

Instructions

1. Thaw the filo pastry: If using frozen filo, place it in the fridge the night before to thaw completely. Remove just before using.
2. Make the syrup: Add all syrup ingredients to a small saucepan and bring to a bubble. Reduce heat and simmer for 4 minutes, then remove from heat. Discard lemon peel and set aside to cool.
3. Prepare the walnut filling: Pulse walnuts in a food processor until crumbly (not too fine), then mix with cinnamon and salt.
4. Get the filo and dish ready: Preheat oven to 180ºC. Trim filo sheets to fit a 20cm square baking dish and cover with a tea towel to stop them drying out. Brush the base and sides of the dish with melted vegan butter or oil.
5. Layer the filo and walnuts: Add 10 filo sheets to the dish, brushing each with butter. Spread over 1/3 of the walnut mix. Add 5 more sheets, buttering each one, then another 1/3 of the walnuts. Repeat with 5 more buttered sheets and the final 1/3 of the walnuts. Finish with 15-20 buttered sheets, brushing each one.
6. Cut into shape: Use a sharp knife to carefully cut the unbaked baklava into diamond shapes without dragging the pastry.
7. Bake the baklava: Bake uncovered for 30 minutes until golden. Cover loosely with foil and bake for another 20 minutes.
8. Pour the syrup: Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. Sprinkle with crushed pistachios.
9. Let it rest: Let it cool completely and soak for at least 6 hours. It’s best the next day when everything has settled and the top is crisp.
10. Serve and enjoy: Slice and enjoy with a hot cuppa.