Baklava with pistachios and lemon
This heavenly vegan Baklava combines syrup-soaked layers of flaky filo pastry with chopped Pistachios and zesty lemon. It’s a great make-ahead dessert perfect for the holidays and lunch boxes and definitely in our top 10 vegan cakes.
Make the syrup first
Add the sugar and water to a saucepan.
Slowly bring to the boil.
When the sugar has all dissolved continue to boil
For approx 4 minutes, until the syrup had thickened.
Take off the heat and add the lemon juice.
Allow too cool.
Heat your oven to 165C
Blitz half of the pistachios to a fine crumb
Pulse the rest to a course crumb
Combine the all of the pistachios spices, sugar and lemon zest.
You will need a 30cm x 20cm tin or equivalent.
Brush the inside of your tin with a small amount of melted vegan butter.
Cut the filo in half so it fits the tray (well almost)
Cover with a layer of filo and brush with vegan butter.
Add 3 more layers of filo brushed with butter.
Add a layer of 1/3 of your nuts.
Add another 3 layers of pastry and butter
Add another 1/3 of your nuts.
repeat until you have 4 layers of pastry and 3 layers of nuts.
Brush the top with butter.
With a sharp knife portion the baklava by cutting almost all the way though
(Its easier to cut when raw)
As a guide we cut ours into 4x6
Bake in the oven for 20-25 mins or until golden brown.
After removing from the oven pour over the syrup.
Allow to cool for 3 hours (if you can wait that long)
Finish cutting into portions and enjoy.
300g Pistachios (shelled)
1/4 tsp Nutmeg
70g light brown sugar
Zest fo half a lemon
85g melted vegan butter
7 sheets of vegan filo pastry.
Juice of half a lemon
200g caster sugar