Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Baklava (The Joy of Vegan Baking - Tjovb) Recipe
    Lost? Site Map

    Vegan Baklava (The Joy of Vegan Baking - Tjovb)

    Vegan Baklava (The Joy of Vegan Baking - Tjovb). Photo by danakscully64

    1/3 Photos of Vegan Baklava (The Joy of Vegan Baking - Tjovb)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    danakscully64's Note:

    This recipe comes from The Joy of Vegan Baking (a must have) and is one of my absolute favorites. Phyllo dough can be a challenge to work with, so if you're inexperienced with it, be patient and make sure it doesn't dry out. Whatever you do, don't use a light margarine (like Smart Balance Light) with this recipe. You will end up with soggy phyllo instead of crispy (learn from my mistake). Earth Balance works well. You'll need a pastry brush for this. My favorite nut mix is either pistachios alone or mixed with walnuts. One last thing: don't make this if you're on a diet. You won't be able to stop eating it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Preheat the oven to 350 degrees F. Margarine the bottom and sides of a 9X13 - inch baking dish.
    2. 2
      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. 3
      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. 4
      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. 5
      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. 6
      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.

    Ratings & Reviews:

    • on February 07, 2013

      45

      I used raisins, and perhaps made a smaller portion than called for. I tend to eyeball things a bit more than I should. 45min burned my raisins! Otherwise it turned out very well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegan Baklava (The Joy of Vegan Baking - Tjovb)

    Serving Size: 1 (123 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 483.8
     
    Calories from Fat 281
    58%
    Total Fat 31.2 g
    48%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 545.1 mg
    22%
    Total Carbohydrate 45.5 g
    15%
    Dietary Fiber 3.9 g
    15%
    Sugars 18.3 g
    73%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    agave nectar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites