Baklava [vegan]

“Desserts are the fairy tales of the kitchen — a happily-ever-after to supper.”

—Terri Guillemets

And that's why I always make a lovely tray of baklava for family or friends gatherings. Well, I wait for special occasions to make baklava and my birthday was such a occasion (Yipe, #oldisgold). The best thing about it? Now I'm one year older but I still have some delicious pieces of sweetness left! Baklava is one of those dessert, that are overly sweet and still you can't (don't want to) stop eating it. It tastes like heaven soaked in honey and no, that's no exaggeration (even though there is no honey in there #vegan ;) ). But before we get into the recipe let me clarify something real quick: Yes, it's vegan, yes, it's cruelty-free, and yes, it's not healthy at all! Actually eating it regularly and lots of it might be a save road to diabetes. Yes, it's vegan but no, it's not one of those "eat-it-whatever-it-is-but-you-will-lose-weight-'cause-#vegan"-recipes, eat lots of it and chances are pretty damn good that you'll gain a considerable amount of weight (Congrats!). However, that's OK! Because this recipe is not (!!!) supposed to be healthy, you don't eat baklava because you want to be healthy, you eat baklava because it's freaking delicious and simply a gorgeous dessert. So, if you eat it because you love a good bit of dessert, it shall not disappoint you!
Now that everything is clarifyed: Let's get started! (BTW less than two month until it's Christmas!!!)

Today's piece of happiness:

All you need: (approx. 20-25 pieces)

Baklava:

350 gr. ground nuts (I used 200 gr. walnuts, 100 gr. pecans and 50 gr. pistachios but only walnuts or only pecans work just as good as the mix)

100 gr. icing sugar

150 gr. melted margarine

~12-16 filo sheets (Yufka)

some more pistachios for decoration (optional)

Syrup:

450 gr. sugar

300 ml water

2 tbsp orange or rose water (also optional but I really like it)

1. Step: Syrup time

Put the sugar and water in a pan, bring it to a boil and let it simmer for another ten minutes. Add the orange or rose water and let it chill.

2. Step: Baklava time

Ground the nuts.

Combine the icing sugar and the nuts, and preheat the oven to 160°C.

(Scenario for 12 sheets): Grease a pan, add one filo sheet, coat it with some of the melted margarine, add another sheet, coat it with the margarine.... until you layered three sheets.

Put one third of the nut mix on it and then fold the edges of the filo sheets on it (horrible description I know! Let the picture explain it a little better).

Kind of like nuts in blankets!

Add another filo sheet, coat it with some of the melted margarine, add another sheet, coat it with the margarine.... until you layered another three sheets, the second third of the nuts on top of it and you get it, don't you? If you have leftover margarine put it on the top layer. When you finished the layering cut it into hashes or squares or diamonds or whatever shape you fancy.

Bake it in the oven for 20 minutes, then increase the temperature to 200 °C, and bake it for another 10-15 minutes until it's golden and crisp on the top. Put the syrup immediately on the baklava, sprinkle the pistachios on top and let it set for a bit, I actually let it set overnight, and I recommend this, if you have the time but if you haven't: it's still really nice when it's still warm (but be warned: let it cool down at least a little as it's SUPER hot, right after it comes out of the oven).

Here we go, I'm delighted to tell you: you have done it! Now go on and enjoy your self made piece of happiness ♥

I'm really excited to see you next month, as it's the Christmas month! And I know it's controversial but I'm already ready for it. Fairy lights, cookies, mulled wine, coziness, family time, Christmas markets, hot chocolates, sitting in front of the fireplace, ehm yes, I do not mind it! But for now, have a beloved November and:

See you next month and do not forget: Happiness can be delicious, so go on and spread some feliciousness ❤️

Love, Miss Felicious XXX