Ingredients
-
For the Baklava Filling:
-
1 1/2 cups raw unsalted pistachios
-
1/2 cup walnuts
-
1/4 cup almond meal
-
1/4 cup maple syrup
-
1 tsp ground cinnamon
-
1/4 cup rose water
-
For the Baklava Layers:
-
12 sheets of gluten-free phyllo dough
-
1/2 cup melted vegan butter
-
For the Rosewater Syrup:
-
1/2 cup water
-
1/2 cup granulated sugar
-
1/4 cup rose water
Directions
Serve your Vegan Rose Water and Pistachio Baklava Bites at room temperature and savor the flavors of the Middle East. Enjoy!
Store any leftover baklava bites in an airtight container at room temperature. They will stay fresh for several days and can be a delightful snack or dessert.
Steps
|
1
Done
|
Preheat your oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) square baking pan. |
|
2
Done
|
In a food processor, combine the pistachios, walnuts, almond meal, maple syrup, ground cinnamon, and rose water. Pulse until you have a coarse, sticky mixture. Set aside. |
|
3
Done
|
Lay one sheet of gluten-free phyllo dough in the greased pan and brush it with melted vegan butter. Repeat this process, stacking and buttering each sheet, until you've used half of the phyllo sheets. |
|
4
Done
|
Spread the pistachio-walnut mixture evenly over the phyllo dough in the pan. |
|
5
Done
|
Continue layering the remaining phyllo sheets on top, brushing each with melted vegan butter. |
|
6
Done
|
Using a sharp knife, cut the baklava into diamond or square-shaped pieces. |
|
7
Done
|
Bake in the preheated oven for 35-40 minutes or until the baklava is golden brown and crisp. |
|
8
Done
|
While the baklava is baking, prepare the rosewater syrup. In a saucepan, combine water and granulated sugar. Bring to a boil, then reduce heat and simmer for about 10 minutes until the syrup thickens slightly. Remove from heat and stir in the rose water. Let it cool. |
|
9
Done
|
Once the baklava is out of the oven, immediately drizzle the rosewater syrup evenly over the hot baklava. Allow it to cool and absorb the syrup. |
