Best-Ever Baklava - Mouthwatering Vegan Recipes?

Baklava ? a dessert served in many countries around the world, all with their own personal touch.? This is a very rich sweet, and therefore not one you will indulge in frequently.? I make this once a year ? maybe twice, at most. ?It?s not a weight-loss dessert, it?s not a totally healthful dessert ? it is an uplifting, and very flavoursome dessert, to enjoy and lift the spirits. ?Having tasted the different takes of this from several countries, I have created my own vegan version, spiced up with cinnamon, lemon and other wonderful ingredients. I have tried not to over tamper with it in terms of its original and traditional taste.? For this reason, I have not chosen to sweeten it with date syrup, as this would then no longer be a baklava, but rather something richer and fruitier, and would steal the show from the fine and delicate taste of the filo layers, the lemon, and the spices ? these all need to demonstrate their own little dance on your buds. I have also not over-burdened it with too much filo ? just enough to know it?s there. Enjoy !

TIP : DO NOT be tempted to eat this warm ? it must be fully chilled to appreciate all the taste and flavours ? the main reason being that the syrup needs quite a bit of time to soak itself into the nuts between the baklava layers.? Store in an airtight container for up to 2 weeks in your refrigerator.

Serves 12 medium portions

FILLING INGREDIENTS

1 cup of raw pistachio nuts

1 cup roasted pecan nuts

? ?cup mixed roasted nuts of your choice

a pinch of salt

1 tsp ground cinnamon

? tsp clove powder

? cup brown sugar (I used molasses), or other dried sweetener of your choice

the zest of a lemon (optional)

FILLING METHOD

1. Process the roasted nuts and the raw pistachios in a food processor until medium to small in size, not crushed into a powder.
2. Then transfer the nuts into a large bowl, together with the other ingredients, and set aside.

INGREDIENTS FOR THE PASTRY

400 g (14 oz) filo/phyllo pastry ? I used 1? packs Jus-Rol, which is vegan (this gave me 9 sheets, which I cut into 2 pieces, so in total I had 18 pieces)

1 cup melted vegan butter/margarine, or melted coconut oil if you prefer

(You will also need a pastry brush, for brushing on the melted butter/marge)

METHOD

1. Preheat your oven to 350?F (180?C), and grease an oven-proof dish approximately 9 x 9 inches.
2. Now carefully take one filo sheet, cut it in half and place it at the base of the dish ? brush your melted vegan butter on top, then add the next filo half, and brush on melted butter in the same way.? Now repeat this process, until you have 6 layers of filo at the bottom of your dish.
3. Next, add half the filling mixture, and gently even it out on top of the pastry, taking ?care not to disturb the filo too much, as it?s quite fragile.
4. Now repeat step 2, so that you now have the next 6 pieces on top of your aromatic nut filling, leaving 6 pieces to use on the top. At this point, using a sharp knife or skewer, gently pierce a dozen holes or so through the pastry (this will enable the syrup to seep through, when you pour it over the top later on after baking).
5. Now add the rest of the filling (although you may wish to leave a spoonful for garnishing, once it?s baked).
6. Then repeat step 2 to finish off, always greasing each slice of filo in between each and every layer ? don?t pierce holes through this top layer.
7. Now cut your unbaked baklava into either 9 or 12 portions (3 x 3, or 3 x 4), using a very sharp knife, and cutting very slowly as you do it.? Wipe the knife with a clean wet cloth after each cut, so that you don?t mess up the top layer with the filling.
8. Finally, just before baking, lightly sprinkle the top of the pastry with cold water. This will prevent the pastry from curling or over-hardening.
9. Place in your preheated oven for 30-35 minutes, just until slightly golden ? don?t overcook this, as it won?t work well if it?s too crispy.? Now, at this point, go and make your syrup (see below).
10. Remove from the oven, and gently cut around the edges of the pastry with a very sharp knife, to create the little space needed for the syrup to seep through.
11. Now immediately pour on the syrup, evenly distributing it all over the top.? Then allow to cool for a couple of hours out of the fridge, before placing it in the fridge for at least a further 4 hours.
12. Serve and enjoy !

SYRUP INGREDIENTS

1 cup (250 mL) maple syrup, or other liquid sweetener of your choice (eg agave syrup) ?-don?t be shocked by the quantity !

1? ?cups (375 mL) water

1 cinnamon stick

? tsp crushed cardamom pods (optional)

3 Tbsp (90 mL) freshly squeezed lemon juice

? tsp neroli (orange blossom) or rose water

SYRUP METHOD

1. Place all the ingredients in a small saucepan, and heat up gently until the mixture slightly thickens. This may take a few minutes ? do not allow it to burn.

All recipes and content ? Miriam Sorrell mouthwateringvegan.com 2010

These are free recipes for your pleasure ? all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

Source: http://mouthwateringvegan.com/2012/09/22/best-ever-baklava/

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