Baklava Vegan Style (Opa!)

We went retro-a-go-go for this baklava remix using bumble bloom Classic! 

  • Dairy free
  • Vegan
  • 120 minutes
  • 24 servings

Ingredients

  • ½ cup dark brown sugar
  • ½ tsp ground cinnamon
  • 1 cup walnut pieces
  • 1 cup shelled pistachios
  • ¾ cup raw almonds
  • 12 sheets phyllo dough, thawed overnight in the fridge
  • ½ cup light olive oil or melted coconut oil, plus more for the pan
  • 1 cup bumble bloom Classic
  • ½ cup cold water
  • Zest from 1 large lemon, preferably organic, removed in 1 long strip

Directions

  1. Preheat the oven to 350°F.
  2. Oil a 13 x 9-inch baking pan.
  3. In a blender, blitz the brown sugar and cinnamon until finely ground and powdery. Transfer to a small bowl.
  4. In the blender or a food processor, pulse all nuts together. Combine the nut mixture and sugar cinnamon mixture in a bowl.
  5. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s barely damp. Remove 1 sheet and place it on a clean work surface.
  6. Brush half the phyllo sheet with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets.
  7. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more phyllo sheets, and the almonds. Layer the last 3 phyllo sheets on top.
  8. Using a sharp paring knife, score the top layer of phyllo into squares or triangles.
  9. Bake for 40 minutes, until the phyllo is lightly golden and crisp.
  10. In a small saucepan over high heat, combine the bumble bloom Classic, water, and lemon zest and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Remove from the heat and let cool slightly. Remove and discard the zest.
  11. Pour the syrup over the pastry. Cover the baklava with plastic wrap and refrigerate for at least 1 hour before serving.
  12. Sprinkle some roughly chopped pistachios over top of each serving.
  13. Keep tightly covered in the fridge for about 2 weeks – if it lasts that long!