Don’t be intimidated by how complex this decadent dessert looks – it’s actually super easy. I love serving this syrupy pastry for dinner party guests. It’s great to prep in advance and always looks so impressive when served. Just be careful, it’s entirely possible that you might eat half by yourself… diet starts tomorrow.
This meal is around 92% less polluting than the average UK meal.
- Eating this recipe will save around 2.70 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.33 KM in a modern car.
- 200 g Vegan Butter (melted)
- 200 g Pistachios
- 100 g Walnuts
- 4 Tablespoons Maple Syrup
- 550 g Filo Pastry (separated into 2 270g groups)
- 250 g Caster Sugar
- 50 ml Maple Syrup
- 1/2 Medium Orange (juiced and zested)
- 1/2 Teaspoon Cinnamon
- 200 ml Water
- Preheat your oven to 180˚c.
- Pour the walnuts and pistachios into a food processor. Blitz until the nuts resemble a rough crumb. (Don't be tempted to over-process, you'll won't get enough texture for the end filling).
- Tip the blended nuts into a small mixing bowl along with the maple syrup. Mix until the syrup is evenly combined with the nuts. Reserve.
- Cut each pile of filo pastry in half. Select a deep baking tin large enough to fit your filo sheets inside. Brush the base of the tin with a small amount of the vegan butter. Now start to assemble your baklava.
- Place a sheet of pastry into your baking tray and brush with melted butter. Lay another sheet on top, brush with butter and repeat until one 270g group of filo has been completely used.
- Spread your syrup nut past over the centre of the pastry leaving a 1/2 inch border round the edge of the pastry. Make sure that you have an even coat of the nut mixture to ensure that the baklava have equal amounts of nut filling.
- Now take your next pile of filo pastry and repeat the layering process until all the pastry is used up. Pour the remaining butter over the top of the baklava.
- Using a sharp knife cut the pastry into even squares. The exact size of each baklava is up to you, but I recommend a squares about 1 1/2 inch in size. Press the knife down firmly through the pasty ensuring that it cuts right through to the bottom.
- Place into the oven and cook for 20 – 25 minutes until the pastry is golden.
- Whilst the baklava is cooking in the oven place all the ingredients for the orange syrup into a small saucepan and bring to the boil. Turn to a simmer and reduce the contents until the mixture resembles maple syrup.
- When you remove the cooked baklava from the oven immediately pour the orange syrup over the top of the pastry. Ensure that the syrup coats the pastry entirely, running into any cutting lines.
- Allow the baklava to sit until completely cool. Serve with a little grated pistachio and orange zest sprinkled over the top.