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Vegan Baghlava Baklava

Persian Baghlava

  • Author: Plant-Based Persian
  • Total Time: 50 minutes
  • Yield: 6 people 1x
  • Diet: Vegan

Description

A nutty, buttery vegan Baghlava

Ingredients

Units Scale
  • Vegan phyllo dough (I use Fillo Factory which you can find at Whole Foods)
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • Slice of lemon
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/2 cup pistachios
  • 1/2 cup vegan butter (I use Earth Balance)

Instructions

  1. Thaw phyllo dough according to package instructions. If thawed in the refrigerator, bring to room temperature before using (I put on the counter for 1-2 hours before making the baghlava). Keep package closed until use so the dough does not dry out.
  2. Preheat oven to 350 F.
  3. Combine water and sugar and slice of lemon in a small pot on medium/high heat. Heat for 10-12 minutes until sugar is dissolved, mixture is boiling, and slightly thickened. Set aside and let cool.
  4. Finely chop walnuts and almonds together. I use a food processor. Set aside.
  5. Finely chop pistachios separately. I use a food processor for this as well. Set aside.
  6. Melt 1/2 cup vegan butter.
  7. Lightly brush the bottom of a 9X13 baking dish with butter.
  8. Carefully unwrap and remove 5 sheets of phyllo dough. Keep remaining phyllo dough covered until needed.
  9. Evenly brush one sheet of phyllo dough with butter. Fold phyllo dough in half and evenly brush with butter again. Place in the baking dish.
  10. Repeat step 9 with the remaining four sheets of phyllo dough.
  11. Add an even layer of the finely chopped walnuts and almonds. I generally do not use all the walnuts and almonds (save for ice cream topping or other baking).
  12. Sprinkle a layer of the finely chopped pistachios, saving some for the garnish.
  13. Carefully remove another 5 sheets of phyllo dough. Repeat step 9 with the next five sheets of phyllo dough.
  14. With a very sharp knife, cut pastry into vertical strips. Then cut across diagonally to make diamond shapes.
  15. Bake for 25-30 minutes until slightly golden. Put oven on broil and cook another 1 minute. until golden brown.
    • Oven temperatures vary so keep an eye and adjust baking time as needed.
  16. Remove from the oven and pour 4-5 ladles of the syrup evenly over the baghlava.
  17. Garnish each diamond with crushed pistachio.
  18. Let set and cool for 1 hour. Cut through the layers once more with a very sharp knife before serving. 

Notes

  • It is important to keep phyllo dough covered until use to avoid it drying out.
  • The Fillo Factory phyllo dough that I use comes in 14X18 sheets. I fold each sheet in half, which fits nicely into a 9X13 baking dish. You can adjust your layers of baghlava according to the size of your phyllo dough and baking dish and preference. Just adjust the baking time as needed.
  • It is important the syrup is cooled. Hot/warm syrup over hot baghlava will result in soggy baghlava.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desert
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Desert, Egg-free, Dairy-free, Baghlava

Find it online: https://plantbasedpersian.com/persian-baghlava/