Melissa’s Vegan Baklava

Baklava isn't just your average sweet treat—it's a mouthwatering creation that has been passed down through generations, evolving and adapting as it traveled from ancient lands to modern kitchens.

So, picture this: layers upon layers of flaky phyllo dough, meticulously stacked to create a crispy texture that'll have you reaching for seconds. But wait, it gets better! We've packed this baklava with a tantalizing mixture of walnuts—some finely ground, others perfectly chopped—for that extra satisfying crunch. And here's the best part: it is 100% vegan thanks to our honey, so you can enjoy this flavor-packed dessert while staying true to your plant-based lifestyle.

Now, let's talk about history. Baklava has been making waves for centuries, originating in the Byzantine Empire as a cheesy, honey-infused delight called "plakountas tetyromenous." As time went on, different regions added their own unique twists, transforming baklava into the sweet masterpiece we know today. Today, baklava has become an iconic dessert in countries throughout the Mediterranean, the Balkans, and the Middle East. Each region boasts its own distinct variations, blending local flavors and culinary traditions.

Now, we know you're itching to get started, so grab your baking essentials, crank up your favorite tunes, and let's embark on this mouthwatering adventure. We'll guide you through each step, ensuring you create a baklava masterpiece that will impress your friends and have them begging for the recipe.

Ingredients:

● 1 pack of Phyllo dough sheets
● 1 cup (½ kilograms) of walnuts (half chopped and half ground in the blender)
● 1 cup (~200 grams) of vegan butter
● 3 ½ cups (~800 milliliters) of water
● 2 cups (~1.2 kg) of Mellody Plant-based Honey
● Oil (coconut better but olive oil is fine for brushing)

Instructions:

1. In a pot, mix the water and honey and cook for about 25 to 30 minutes until the mixture slightly thickens, then let it cool to room temperature.

2. Preheat the oven. Heat your oven to 356°F (180°C).
In a baking sheet, layer the ingredients as follows:
- Place three sheets of phyllo dough on the baking sheet, brushing each sheet with oil.
- Sprinkle a handful of chopped walnuts evenly over the fourth sheet.
- Repeat the process, alternating between a phyllo sheet brushed with oil and a layer of ground walnuts, until you have used up all the chopped walnuts. End with a sheet brushed with oil.

3. Melt the Vegan Butter:
- Place the vegan butter in a microwave-safe bowl and heat it in the microwave for about 30 seconds or until it completely liquifies.

4. Cut and Prepare the Baklava:
- Using a sharp knife, carefully cut the layered baklava into diamond shapes. Ensure that the cuts reach all the way through the layers.
- Pour the melted vegan butter generously over the entire baklava, ensuring each piece is well coated. Add a little more oil if needed.

5. Bake the Baklava:
- Place the reserved sheet of phyllo dough on top of the baklava. Bake it in the preheated oven for approximately 40 minutes, or until it turns golden brown.

6. Soak in the Honey Syrup:
- Once the baklava is done baking, remove the top layer of phyllo dough. Pour the previously prepared water and honey syrup mixture over the baklava, ensuring it seeps into all the cuts and layers.
- Allow the baklava to soak in the syrup for a few hours, approximately, until it is thoroughly moistened. For best results, refrigerate overnight.

7. Serving and Storage:
- Your baklava is now ready to be enjoyed! Serve it as a delightful dessert or a sweet treat alongside your favorite hot beverage.
- Remember to store any leftovers in the refrigerator for freshness.

Note: The baklava tastes even better the day after it's made, as the flavors meld together.

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