Best 2 Vegan Baklava Recipes

VEGAN BAKLAVA (THE JOY OF VEGAN BAKING - TJOVB)

Steps:

• 1. Preheat the oven to 350 degrees F. Margarine the bottom and sides of a 9X13 - inch baking dish.
• 2. In a small saucepan, heat the water and sugar until the sugar is completely dissolved. Add the vanilla and agave nectar. Simmer for 15 minutes. Remove from the heat, and set aside to cool. You want this to be completely cooled before pouring onto the baked baklava.
• 3. Pulse the nuts in a food processor until they're a coarse meal (not fine crumbs). Add the cinnamon and mix. Set aside.
• 4. Carefully unroll the phyllo dough from the package. Trim the stack of dough into 9x13 inch sheets, so they fit into the pan (I use Athens Fillo Dough and it fits almost perfectly, so I don't trim it down). Keep the sheets that you're not working with covered with some waxed paper and a damp cloth (the waxed paper goes directly on top of the dough, the wet towel on top. If you have a helper, they can lift the paper/cloth as needed, makes it easier). Place 2 sheets of dough in the pan, and using a pastry brush, coat the top sheet completely with margarine. Spread a thin layer of the nut mixture, add 2 more sheets of phyllo. Repeat with the butter, nut mixture, and 2 phyllo sheets until you have a total of 8 layered sheets. For the top layer, place 2-4 phyllo sheets, but this time brush margarine between each individual sheet.
• 5. Using a very sharp knife, carefully cut the baklava into diamond or square shapes all the way to the bottom of the pan. This is important to do now because you won't be able to cut the baklava once it's baked without crushing the pastry.
• 6. Bake for 45-50 minutes, or until the baklava is golden. Remove from the oven and immediately pour or spoon the (completely cooled) sauce over. Cool uncovered for at least 3 hours or overnight before serving.

VEGAN BAKLAVA

Steps:

• Lightly grease a 9x13-inch pan and set aside. Coarsely chop half of the walnuts and place them in a bowl. Finely chop the remaining half of walnuts and the almonds. Add the finely chopped nuts to the bowl along with the cinnamon and cloves, stir well to combine, and set aside. Place the stacked sheets of phyllo dough flat on a cutting board, cut them in half lengthwise, stack the cut sheets on top of each other, remove 6 sheets from the stack, and cover the remaining with a towel to keep them from drying out. Place 1 sheet of phyllo dough in the bottom of the greased pan and lightly brush it with a little of the oil. Repeat the layering and oiling procedure for the remaining 5 sheets of phyllo dough. Sprinkle one third of the reserved nut mixture evenly over the top of the stacked phyllo dough. Repeat the layering and oiling procedure with 6 additional sheets of phyllo dough, sprinkle with another third of the nut mixture, and repeat this procedure ending with a phyllo layer. Using a sharp knife, carefully make 4 evenly-spaced vertical cuts through the entire stack of phyllo, make 5 evenly-spaced lengthwise cuts, and then cut each piece in half diagonally. Bake at 350 degrees for 20 minutes, lower the heat to 300 degrees, and bake an additional 25-30 minutes or until evenly golden brown on top. Meanwhile, in a saucepan, combine the date sugar, lemon juice, lemon zest, and maple syrup, and cook over medium heat until thickened. Remove from heat and stir in the vanilla and almond extract. Pour the syrup mixture over the baklava as soon as it comes out of the oven. Let baklava cool before serving. Store in an airtight container in the refrigerator for up to one week or extras can be frozen.