Name: Vegan Baklava
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Cuisine: middle eastern
Ingredients: 24 null filo pastry (cut into 8 by 8 inch size); 2 cups mixed nuts (I use a combination of raw almonds, walnuts, and pistachios); 10 null soft medjool dates; null null lemon zest; 0.5 teaspoon cinnamon; 0.25 teaspoon salt; 0.5 cup maple syrup (plus 2 tablespoons); 1 tbsp lemon juice; 2 slices lemon; 0.25 cup water (or orange juice); 3 tbsp vegan butter (melted); 3 tbsp oil; 2 tbsp finely chopped pistachios (for topping)

Instructions

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1

Prep your [filo pastry] and thaw them if not already. Keep them out on the counter covered with a damp towel for at least 1-2 hours to separate easily. Cut the [filo pastry] to fit your 8x8 or 9x9 inch baking dish. Keep sheets covered with the towel while you work. Liberally brush your baking dish with the vegan butter (3 tbsp) and oil (3 tbsp) mixture.
2

For the filling: Add the mixed nuts (2 cups) to a food processor and process until a coarse meal forms. Add the medjool dates (10 soft), [zest of 1 lemon], cinnamon (0.5 teaspoon), and salt (0.25 teaspoon), and process until well-combined with the [nuts]. (You can omit the [dates] and add sugar (2 tbsp) to the syrup instead).
3

Assemble: Place the first [filo pastry] sheet in the prepared baking dish, lightly brush with the [vegan butter] and [oil] mixture. Place another sheet on top. Repeat for at least filo pastry (6 sheets). Sprinkle a thin layer of the [nut filling] evenly over the [filo pastry]. Layer 3-4 more [filo pastry] sheets, brushing each with the [vegan butter] and [oil] mixture, then add another layer of [nut filling]. Repeat until all of the [nut filling] is used (about 4 layers).
4

For the top layer, use pastry (6 filo) sheets, brushing each thoroughly with the [vegan butter] and [oil] mixture to ensure full coverage.
5

Use a sharp knife to cut the baklava into desired shapes, such as diamonds, before baking.
6

Bake at 350 degrees Fahrenheit for 45-55 minutes, or until the top is nicely golden brown.
7

Meanwhile, make your syrup: In a saucepan, heat the maple syrup (0.5 cup), lemon juice (1 tbsp), and water (0.25 cup) until boiling. Add the lemon (2 slices) and simmer over medium heat for 5 minutes until the mixture thickens slightly. Turn off the heat and let it cool to a warm temperature. Check the [syrup]; if it's not slightly thick like [maple syrup], reheat for another minutes (2) to thicken.
8

Once the baklava is done baking, remove from the oven and let it cool for minutes (5).
9

Drizzle the warm or room-temperature [syrup] evenly over the baklava, ensuring it seeps into all the cracks.
10

Top with finely chopped pistachios (2 tbsp). Let the baklava sit for at least hours (2) to fully soak up the [syrup]. Slice again if needed and serve.