* 1 lb or 454 g phyllo dough
* 200 g walnuts chopped
* 100 g pistachios chopped
* 100 g fine ground pistachio, (Reserve 2 tbsp of the ground pistachios to top the baklava with)
* 1 tsp cardamom
* 1 cup melted vegan butter/ or melted coconut oil if you prefer
* 1/2 cup brown sugar
* 1/2 cup maple syrup
* 1 cup water
* 1 tbsp lime juice
* 2 tbsp rosewater, optional

* Make the syrup: First of all, add water and brown sugar into a small pan, and bring the mixture to a boil. Once it begins to boil, lower the heat to medium-low, and lower the boil to a light simmer for 10 minutes. Add rose water and lime juice. Let it simmer for more 2 minutes until the syrup fragrant. Turn off the heat. Set aside to get cool (when your syrup gets cold, add in maple syrup and stir to combine for baklava)
* Preheat oven to 400F or 180C
* Prep the dough: Use scissors to trim the dough to match the size of a 10″ square baking dish. Do not discard the smaller strips that you’ve cut off– you’ll be using them.�Unroll the phyllo dough, and lay plastic wrap over the dough. Set a kitchen towel over the dough to keep the dough from drying out, and becoming even more fragile
* Prep the Nuts: Use a food processor or nut chopper to chop the nuts into small pieces. Pour the nuts into a bowl, and stir in the cardamom
* Brush butter on the bottom and sides of a square 10″ baking dish.
* Begin Layering: Lay a square of the cut phyllo dough inside the dish, and brush with vegan butter. Repeat by layering more dough and more oil until you have 10 layers of phyllo
* Add the nut mixture on top of the phyllo layers. Spread them out evenly using your hand.
* Continue layering 5 more layers of phyllo and butter, then spread the ground pistachios out evenly by your hand, but reserve 2 tbsp of ground pistachios for topping
* Finish the layers with 8 more layers of phyllo and butter, taking extra care that the edges of the dough are oiled

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