Vegan Baklava (Date)

This vegan baklava recipe is made with layers of phyllo dough filled with cinnamon-spiced ground nuts and covered with a sticky syrup! No honey needed for this showstopping Middle Eastern dessert!

Author: Vegan Richa

24 filo/phyllo sheets cut into 8 by 8 inch size

subheading: For the filling:

2 cups ( 290 g) nuts, I use a combination of raw almonds, walnuts, and pistachios

10 soft medjool dates

zest of a lemon

½ to 1 teaspoon cinnamon

¼ teaspoon salt

subheading: For the syrup:

½ cup ( 120 ml) plus 2 tablespoons maple syrup

1 tablespoon lemon juice

2 slices lemon

¼ cup ( 60 ml) water or orange juice

subheading: For brushing the filo:

6 tablespoons oil or butter I used a mix of oil and melted vegan butter

2 tablespoons finely chopped pistachio for topping

subheading: Equipment:

1 8×8-inch baking pan

Directions at veganricha.com

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