Vegan Olive Oil Baklava Recipe
Looking for a plant-based twist on a classic dessert? This vegan olive oil baklava swaps butter for extra virgin olive oil, delivering a lighter, crispier texture while keeping the rich, nutty flavors intact. Here’s why it works:
- Healthier fats: Olive oil introduces heart-friendly monounsaturated fats.
- Flaky layers: Its high smoke point ensures evenly browned, crisp phyllo.
- Authentic taste: The fruity notes of olive oil complement the nuts and spices.
Key Ingredients:
- Phyllo dough (vegan-friendly)
- Mixed nuts (walnuts, pistachios, almonds)
- High-quality extra virgin olive oil
- Spices (cinnamon, cloves, lemon zest)
- Sweet syrup (sugar, maple syrup, lemon juice)
Steps:
- Prepare the nut filling: Chop nuts and mix with spices.
- Layer the phyllo: Alternate sheets with olive oil and nut filling.
- Bake and syrup: Bake until golden, then pour cooled syrup over hot baklava.
Pro Tip: Use a mild olive oil, like Big Horn Olive Oil's Estate Reserve ($8.99), for the best flavor balance. Let the dessert rest overnight for optimal flavor absorption.
This recipe makes a delicious, plant-based dessert that’s light yet indulgent. Perfect for showcasing Mediterranean flavors in a new way!
When I'm Craving BAKLAVA but Not Refined Sugar | VEGAN BAKLAVA
Ingredients and Tools You'll Need
To create a delicious vegan olive oil baklava, you'll need a mix of premium ingredients and reliable tools. Here's what you'll need to make this dessert shine.
Main Ingredients
- Phyllo Dough: Use 1 pound of frozen phyllo dough, which is typically vegan. Let it thaw overnight in the fridge, and keep the sheets covered with a damp towel while working to stop them from drying out.
- Mixed Nuts: You'll need 4 cups of mixed nuts for the filling. A classic mix includes 2 cups of walnuts, 1 cup of pistachios, and 1 cup of almonds. Make sure they're fresh, unsalted, and lightly toasted for extra flavor and crunch.
- Extra Virgin Olive Oil: Use 1 cup of high-quality extra virgin olive oil, such as Big Horn Olive Oil's Estate Reserve ($8.99), to brush between the phyllo layers for that perfect golden crispness.
- Spices and Aromatics: Add 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground cloves, and the zest from one lemon to build the warm, fragrant flavors that baklava is known for.
- For the Syrup: To make the syrup, you'll need 1 1/2 cups of granulated sugar, 1 cup of water, 1/2 cup of honey (or maple syrup for a vegan-friendly option), 2 tablespoons of fresh lemon juice, and 1 cinnamon stick. This syrup will infuse the baklava with sweetness and moisture.
Required Tools
Having the right tools on hand makes preparation much easier and ensures your baklava turns out just right.
- Baking Pan: Use a 9x13-inch rectangular baking dish or a 12-inch round pan. Metal pans are ideal for even heat distribution, but a glass pan will work if that's what you have.
- Pastry Brush: A natural bristle pastry brush is perfect for evenly spreading olive oil on each phyllo layer. Make sure the brush is clean and dry before starting.
- Sharp Knife: A very sharp knife is essential for cutting the baklava. A serrated knife is great for scoring before baking, while a thin, sharp blade is best for cutting the cooled dessert.
- Food Processor: Quickly chop the nuts to the right consistency using a food processor. Pulse until the nuts are coarsely chopped - visible pieces add texture to the filling.
- Small Saucepan: Use a heavy-bottomed saucepan to prepare the syrup. It ensures even heat distribution, preventing the sugar from burning and creating a smooth, clear syrup.
- Clean Kitchen Towels: Keep a few damp kitchen towels handy to cover the phyllo dough as you work. This keeps it soft and prevents it from drying out.
With these ingredients and tools, you're set up for success to create perfectly flaky and flavorful vegan baklava.
How to Make Vegan Olive Oil Baklava
Getting the details right at every step is the key to creating perfect baklava.
Making the Nut Filling
Start by pulsing 4 cups of mixed nuts in a food processor until they’re coarsely chopped. If you don’t have a food processor, you can chop them by hand - it’ll just take a bit more time.
Mix the chopped nuts with 2 teaspoons of cinnamon, 1/2 teaspoon of cloves, and 1/4 cup of sugar. Stir everything until the spices are evenly distributed. This aromatic blend will fill your kitchen with a warm, inviting scent. For a fun variation, try using walnuts with sliced almonds or a mix of pistachios, walnuts, and hazelnuts. Each combination adds its own unique flavor.
Working with Phyllo and Olive Oil
Preheat your oven to 350°F (175°C). Once your nut filling is ready, it’s time to assemble the baklava. Carefully unroll the thawed phyllo dough.
Generously brush a 9x13-inch pan with Big Horn Olive Oil's Estate Reserve, a high-quality extra virgin olive oil that will give your baklava a rich flavor and a beautiful golden color. Lay the first sheet of phyllo in the pan, then brush it evenly with olive oil using a pastry brush. Repeat this process, layering 8–10 sheets for the bottom. Don’t stress if a sheet tears - just patch it together and keep going. The olive oil will bind everything during baking.
Once the bottom layer is complete, spread the nut mixture evenly across the phyllo, leaving about a 1-inch border around the edges. Gently press the nuts to create a flat, even layer. Then, continue layering the remaining phyllo sheets, brushing each one with olive oil. Use another 8–10 sheets for the top layer.
Baking and Adding Syrup
Before baking, score the baklava into diamond or square shapes. Use a very sharp knife to cut through the top layers of phyllo, stopping at the nut filling - don’t cut all the way to the bottom. For diamond shapes, make parallel cuts about 2 inches apart, then add diagonal cuts. For squares, simply cut straight lines in both directions.
Bake the baklava in your preheated oven for 45–50 minutes, or until the top turns golden brown and crispy. The phyllo should sound hollow when you tap it gently. While it bakes, prepare the syrup by combining sugar, water, maple syrup, lemon juice, and a cinnamon stick in a heavy-bottomed saucepan. Bring this mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes until it thickens slightly.
When the baklava comes out of the oven, it’s important that the syrup is cooled. Immediately pour the cooled syrup evenly over the hot baklava. You’ll hear a satisfying sizzle as it hits the crispy layers. This step helps the syrup soak in without making the phyllo soggy.
Let the baklava cool completely at room temperature for at least 4 hours, or even better, overnight. This allows the syrup to fully absorb and the flavors to blend beautifully. Once cooled, cut along the scored lines to serve your vegan olive oil baklava. Enjoy!
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Tips for Best Results
Crafting vegan baklava that hits all the right notes - crispy, flaky, and perfectly sweet - requires attention to a few essential details. These tips will help you elevate your baklava game.
Choosing the Right Olive Oil
For vegan baklava, extra virgin olive oil is your go-to. It’s made from the first pressing of olives, giving it a light, buttery quality that complements the baklava’s sweetness without overpowering the filling. Stick to a mild extra virgin olive oil rather than a bold or peppery one, as stronger flavors can clash with the delicate nuts and spices. A great option is Big Horn Olive Oil's Estate Reserve, which delivers rich flavor and a golden hue that enhances the overall presentation.
"Strangely, extra virgin olive oil tastes more buttery than butter itself." - Cardamom and Tea
This buttery characteristic makes olive oil a fantastic substitute for butter in vegan recipes. Use 3/4 cup of olive oil for every 1 cup of butter called for in traditional baklava recipes . The olive oil not only creates those signature crisp, flaky layers but also locks in moisture, ensuring a tender pastry. Once you’ve chosen your oil, handling the phyllo dough properly is key to achieving perfection.
Handling Phyllo Dough
Phyllo dough can be delicate, but with the right techniques, it’s manageable. Start by ensuring the dough is fully thawed - transfer it from the freezer to the fridge the night before baking. When you’re ready to work, keep the dough covered with a damp towel to prevent it from drying out.
If a sheet tears, don’t worry. Phyllo is forgiving, and small tears can easily be patched or overlapped with the next sheet. As you layer, brush each sheet lightly but evenly with olive oil. A good pastry brush helps distribute the oil without tearing the fragile dough. The oil not only binds the layers together but also ensures that signature crispiness once baked.
Storage and Serving
To keep your baklava fresh, store it at room temperature under loose foil for up to a week. If you need to freeze it, wrap individual pieces in plastic and place them in an airtight container for up to three months. When ready to serve, thaw the pieces at room temperature for about 30 minutes. Use a sharp knife, cleaning it between cuts, to achieve clean, precise slices.
For presentation, arrange the baklava on a beautiful platter and sprinkle with powdered sugar or chopped pistachios for a sophisticated touch.
Avoid refrigerating baklava, as the cold can ruin the crisp texture you worked so hard to achieve. Keep it at room temperature to maintain those flaky, golden layers.
Recipe Variations
Once you've mastered the classic vegan olive oil baklava, why not try a few twists to make it your own? Here are some ideas to inspire you.
Different Nuts and Spices
Baklava is incredibly versatile when it comes to nuts and spices. While walnuts are the go-to choice, pistachios bring a vibrant green hue and a buttery, delicate taste. For a deeper flavor, mix pistachios with walnuts in equal parts. You can also explore other options like almonds or hazelnuts for a nuttier twist.
Spices can elevate the dessert even further. Adding 1–2 tablespoons of ground cardamom along with 1/2–1 teaspoon of cinnamon and a touch of citrus zest can transform the flavor profile. Recipes from Cardamom and Tea and Food52 suggest citrus zest, which brightens the dessert and balances its sweetness perfectly.
Flavored Syrups
The syrup is where you can truly make your baklava stand out. Infuse it with rose water or orange blossom water (just 1–2 tablespoons will do) for a floral touch. Alternatively, try adding the juice of one lemon and one orange for a tangy kick.
For something a bit more unexpected, go for spiced syrups. Simmer your syrup with a cinnamon stick, whole cloves, or even 10 black peppercorns, as suggested by Tara O'Brady. Strain out the spices before pouring the syrup over the baklava for a warm and complex flavor.
"Experiment with optional ingredients like rosewater, orange blossom water, or a splash of cognac to add a personal touch." - My Cretan Recipe
Decorative Toppings
The right topping can take your baklava to the next level. Sprinkle finely chopped pistachios, powdered sugar, crushed edible rose petals, or toasted sesame seeds over the top for added texture and beauty. For a more traditional touch, food-grade rose petals work wonderfully.
Keep in mind: toppings added before baking will bake into the crispy top layer, while those applied after cooling serve as a garnish. Whether you're going for integrated flavors or a decorative flair, these finishing touches will enhance both the look and taste of your baklava, perfectly complementing its rich, olive oil-infused layers.
Conclusion
Making vegan olive oil baklava boils down to three essential elements: choosing quality ingredients, mastering the technique, and practicing patience. Among these, selecting the right olive oil plays a pivotal role in achieving the perfect balance of flavor and texture.
When choosing olive oil, opt for a high-quality, cold-pressed extra virgin variety. Look for one that's freshly harvested and properly stored. A great EVOO offers a fruity, slightly bitter flavor with a peppery finish - enhancing the baklava's natural sweetness without overpowering it.
For exceptional results, consider Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oils. These oils are cold-pressed within two hours of harvest and delivered fresh within three months, ensuring the crispness and flavor needed to create the signature flaky layers that make baklava so irresistible.
By following the techniques shared earlier and using top-tier ingredients, you can craft a dessert that's not only delicious but also a lighter, plant-based alternative to traditional butter-laden baklava. The recipe's versatility allows you to stick with the classic walnut and cinnamon pairing or explore combinations like pistachios, cardamom, or flavored syrups.
Take your time, trust the process, and enjoy experimenting with each batch. Start with the basics, and as you perfect your skills, let your creativity shine through with unique variations.
FAQs
Can I use a different oil instead of extra virgin olive oil in this vegan baklava recipe?
If you’re out of extra virgin olive oil or simply want to experiment, there are plenty of alternatives for making vegan baklava. Some great options include melted coconut oil, grapeseed oil, sunflower oil, or avocado oil. Coconut oil, in particular, is a favorite for those who don’t mind a subtle coconut flavor in their dessert.
That said, using a high-quality extra virgin olive oil - like one from Big Horn Olive Oil - can elevate your baklava with its rich, fresh flavor. It not only enhances the taste but also brings a touch of authenticity and some added health perks to your sweet treat.
How can I keep phyllo dough from tearing or drying out while making baklava?
To keep phyllo dough from tearing or drying out, cover the unused sheets with a slightly damp kitchen towel while you work. This keeps the dough moist and prevents it from becoming fragile. Be careful not to overdo it - too much water on the towel can turn the dough soggy.
If you're using frozen phyllo dough, thaw it in the refrigerator overnight. Then, let it rest at room temperature for about 30 minutes before you handle it. Phyllo is delicate, so work quickly and gently to avoid it drying out from too much air exposure. These simple tips will help you create those perfectly flaky layers in your vegan baklava!
What are some easy ways to enhance the flavor of the syrup in vegan baklava without changing its texture?
To take your vegan baklava syrup to the next level without compromising its texture, consider mixing in rose water, vanilla extract, or a bit of lemon or orange zest. These additions blend effortlessly into the syrup, keeping it smooth and ensuring the flaky layers of your baklava remain intact.
If you're feeling adventurous, try adding a pinch of ground cinnamon or cardamom. These spices pair wonderfully with the dessert's nutty sweetness. Just remember, a little goes a long way - use them sparingly to keep the flavors balanced.