Vegan date baklava

This vegan date baklava is a healthier take on this classic Middle-Eastern dessert. It's filled an aromatic date and nut mixture and glazed with homemade date syrup instead of sugar syrup. It's easy to make, delicious and makes a great tea or coffee companion.

80 ml / 1/3 cup water
120 ml / ½ cup date syrup, shop-bought or homemade
2 tbsp lemon juice, adjust to taste
350 g / approx. 2 cups dates
1½ cups / approx. 185 g almonds
1½ cup / approx. 150 g walnuts
zest of 1 orange
1½ tsp ground cinnamon
¼ tsp fine sea salt
vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed
3 tbsp mild tasting oil (I used mild olive oil)
2 tbsp shelled pistachios, very finely chopped

Put date syrup, water and lemon juice (if using) into a small pot and gently bring to the boil.
Simmer on a very low heat until you get a thin syrup that coats the back of a spoon.
Set aside to cool down completely.

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