This traditional Turkish dessert is characterized by its many flaky golden layers and toasty almonds, all soaked in a sweet syrup. From this plant based variety Drainer Kind Kitchen The cookbook uses thick coconut cream and sweet agave syrup to pack in the sweet fall.
do you want:
For the nut mixture:
¾ cup almonds
¾ cup pecans
3 tablespoons of coconut sugar
1½ teaspoons cinnamon
½ teaspoon grated lemon zest
¼ teaspoon vanilla bean powder
¼ teaspoon salt
For the phyllo layers:
4 to 6 tablespoons refrigerated canned coconut cream, divided
¼ cup almond meal
2 tablespoons of coconut sugar
½ (1-pound) package frozen filo pastry dough, thawed
For the syrup:
½ cup plus 2 tablespoons agave nectar
2 tablespoons lemon juice
what do you do:
- Preheat oven to 350 degrees. For the nut mixture, in a food processor, add the nuts and process until crumbly. Add pecans and process until a fine nut meal is achieved. Add all the remaining ingredients and pulses.
- For the phyllo layers, brush the inside of an 8 x 11-inch baking dish with 1 tablespoon coconut cream. Cut filo dough to roughly fit the bottom of the dish.
- In a small bowl, combine the almond meal and sugar.
- Brush 2 sheets of phyllo very lightly with coconut cream and sprinkle with 1 teaspoon almond meal mixture. Layer on third sheet and add ¼ cup processed nut mixture. Layer with 3 more sheets of filo, brush the first 2 sheets again with coconut cream and sprinkle with the almond meal mixture, then add the almond mixture after the third sheet. Continue this layering until all the nut mixture is used.
- For the top layer, use 3 to 4 sheets of phyllo and brush and sprinkle each layer. For the top layer, use a generous brushing of coconut cream and a dusting of almond meal mixture.
- Before baking, score the baklava in a diamond pattern or square with a sharp knife, cutting the baklava roughly downwards.
- Bake for about 40 minutes or until golden. Remove from oven and let cool.
- When mostly cool, in a small saucepan over medium-low heat, combine the nectar and lemon juice. Allow the syrup to bubble slowly. Once bubbling, remove from heat and slowly drizzle over cooled baklava. Allow the baklava to cool enough to enjoy by cutting into slices along the score line.