Baklava

Baklava

Baklava is one of those things we genuinely thought we'd never be able to make plant-based, and then we cracked it and couldn't stop eating it straight off the tray. Layers of shatteringly crisp filo, packed with spiced nuts, all soaked in a fragrant rose water and cardamom syrup that makes the whole kitchen smell incredible. It's sweet, floral, sticky and nutty all at once, and honestly it tastes like something you'd buy from a proper Mediterranean bakery. If you've got a bit of time this weekend, make this. You won't regret it.

Serves 10

Before You Start

  • Preheat oven to 180°C
  • Food processor
  • Deep baking tray brushed with butter
  • Saucepan
  • Damp tea towel
  • Syrup cooled completely before assembling

Ingredients

  • 350g sugar
  • 400ml water
  • 4 cardamon pods
  • 1 tsp lemon juice
  • 1 tsp - rose water essence
  • 150g pistachios
  • 100g walnuts
  • 100g hazelnuts
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 24 sheets of filo pastry
  • 150g plant-based butter
  • 2 tbsp - dried rose petals

Method

1

Make the syrup

  • Bash the cardamom pods with the heel of a knife and add the pods to a saucepan
  • Whisk the sugar, water, and crushed cardamom pods in a saucepan
  • Bring to a simmer for 10 minutes until it thickens slightly to a syrup consistency
  • Take off the heat and add the lemon juice and rose water
  • Leave to cool completely before draining to remove the cardamom seeds
2

Make the filling

  • In a food processor, pulse 20g of the pistachios and transfer to a bowl for later to garnish
  • Place the rest of the pistachios, walnuts and hazelnuts in the food processor with the spices and process to finely chopped
  • Transfer to a bowl
3

Assemble

  • Unwrap the filo and as your working, keep the rest of the filo sheets covered with a damp (but not wet) tea towel to prevent them from drying out
  • Trim the filo sheets to fit the size of your tray
  • Brush butter over the base of a deep baking tray
  • Lay 10 sheets of filo over the base, brushing butter between each one. Scatter over half the nut mixture. Lay another 4 sheets, with butter brushed in between and scatter over the remaining nut mix. Cover with the final layer of 10 sheets of filo, brushing between each one
  • Generously brush the top layer all over | Using a sharp knife, slice the baklava in the tray into diagonal squares
  • Place in the oven for 45 minutes until deep golden, risen and crispy all over
4

Finish and serve

  • Immediately drizzle over half of the cool syrup
  • Wait a few minutes as it soaks through the layers before pouring over the rest
  • Leave to cool completely, preferably for at least 1 hour to allow the syrup to soak in
  • When cooled, slice through the previous knife cuts to separate the pieces
  • Sprinkle over the extra pistachios and rose petals and serve

Tips & Variations

  • Get your syrup ready first: Make the syrup at the start and let it cool completely while you prep everything else. This is the most important step and it's easy to forget if you leave it too late.
  • Keep the filo covered: Filo dries out shockingly fast, so keep a clean damp tea towel over the sheets you're not using. Dry filo cracks and tears and that's a headache you don't need.
  • Don't be shy with the butter: Use a good vegan butter and brush every single layer generously. We know it feels like a lot, but that's what gives you those incredible crispy, golden layers.

Why This Works

The trick here is making sure your syrup is fully cooled before you pour it over the hot baklava, that temperature contrast is what creates that perfect sticky soak without turning everything to mush. The cardamom in the syrup is the real secret weapon, it gives a warmth and depth that takes it way beyond your average sweet treat. Trust us on this one, don't skip the rose water either, it sounds a bit extra but it's what makes this taste genuinely special.