Vegan Bites: Baklava

 

A complete fan of the Magnolia empire, I borrowed the second volume of Joanna Gaines cookbooks from our library. Though very few of her recipes pass as vegan or even had the potential of being veganized, the Baklava checked all of our boxes; vegan...sweet and flaky!

It was no less than incredible!!

We doctored up the recipe a bit, omitting the almonds, lots of the sugar, decreasing the amount of pistachios, but it still turned out sickeningly sweet and absolutely a thumbs up all round.

Baklava

~1 cup shelled pistachio

~1/4c sugar

~1t each cinnamon, cardamom

~1/4t each nutmeg, salt

Course pulse. Set aside.

~phyllo dough, thawed

~butter (we used Earth Balance and kept it in an iron pan, melted for ease)

Line 9x13" pan with parchment. Cut stack of phyllo to fit pan.

Place phyllo one sheet at a time in the bottom of pan and top with melted butter.

Every 3-5 sheets, sprinkle the spice and nut mixture evenly.

Continue layering phyllo, butter and nut mixture (every 3-5 sheets).

Top final phyllo with butter. Remove from pan (with help of parchment lining) and slice with sharp knife.

Bake for 40-45 minutes at 350.

While baking, prepare honey glaze.

~1/2c honey

~1/2c water

~1/4c sugar

~orange peel.

Bring to a boil and simmer for about 10 minutes, until well combined and slightly thickened.

Once baklava is taken out of oven, pour honey syrup over top and sprinkle with leftover nut and spice mix. Allow to cool before serving.