Baklava, the classic Greek pastry, is made of layers of phyllo pastry drenched in butter and honey. Dreena Burton has created a vegan baklava recipe that’s just as delectable as the original with a few clever tweaks. Here’s what Dreena says about this heavenly dessert:
“One of my all-time favorite treats, baklava is crunchy, sweet, and sticky phyllo layered with a cinnamon-infused nut mixture that always hit the sweet spot! This version is big on flavor without the need for added oil or margarine. While commercial phyllo dough does contain oil, it’s a very small amount. This dessert can be a special occasion treat to impress guests, especially at parties and holidays.”
And yes, if you’re wondering, commercial phyllo (aka filo) dough is generally vegan; always read labels of the brand you find just to be sure.
This vegan baklava recipe is from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day ©2021 by Dreena Burton, BenBella Books. Reprinted by permission. Photo: Angela MacNeil Photography.
Nuts: For this recipe, the exact amount of each nut doesn’t really matter; you want a total of 1 1/2 cups of almonds and pecans, kept separate for processing; almonds are much harder than pecans, so it’s helpful to process them first, and then add the pecans once the almonds have become mealy. Coconut Cream: Use regular (not light) coconut milk in this recipe. Before using, refrigerate the can overnight or for a few days. The thick cream will rise to the top and be easy to scoop and measure. Use only the thick cream (reserve the thin coconut milk for another use).
Nuts: For this recipe, the exact amount of each nut doesn’t really matter; you want a total of 1 1/2 cups of almonds and pecans, kept separate for processing; almonds are much harder than pecans, so it’s helpful to process them first, and then add the pecans once the almonds have become mealy.
Coconut Cream: Use regular (not light) coconut milk in this recipe. Before using, refrigerate the can overnight or for a few days. The thick cream will rise to the top and be easy to scoop and measure. Use only the thick cream (reserve the thin coconut milk for another use).
More about Dreena’s Kind Kitchen
From veteran cookbook author Dreena Burton comes a collection of 100 dependable and delicious plant-based recipes that everyone will love.
For more than twenty years, Dreena Burton has been creating plant-based whole-food recipes. Home cooks know they can trust her recipes to work—and to be delicious! No more scouring social media, sifting through food blogs, or flipping through every book on the shelf; this is a one-stop resource for recipes that are reliable, flavorful, and healthy. Whether you need weekly staple meals or want a dish to wow for a special occasion, Dreena’s Kind Kitchen has you covered.
You’ll find a variety of breakfasts, salads and dressings, small bites, soups, entrées, and sweets, including:
- Potato-Cauliflower Scramble
- Truffle-Salted Nut Cheese
- Zucchini Fritters
- Seasoned Potato Squashers
- Smoky Caesar Salad & Potato Croutons
- A-Game Chili
- White Bean Corn Chowder
- ‘Quicken’ Noodle Soup
- Holiday Dinner Torte
- Fiesta Taco Filling
- Italian Ratatouille
- 1-Minute Alfredo
- Lentil Sweet Potato Meatloaf
- Charming Apple Crisp
Dreena also shares a cooking troubleshooting section so you can boost your kitchen skills. With helpful guidance on techniques, time-saving tips, and suggestions for repurposing leftovers into delicious new dishes, this dependable resource will boost your cooking confidence and help you find success in your own plant-powered kitchen.
Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap and coauthored their most recent Cookbook for Reversing Diabetes.
Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, and The Food Network. Dreena was also the Culinary Coordinator with The Food Revolution Network’s Whole Life Club. Connect with Dreena’s online kitchen and community at dreenaburton.com.
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