To celebrate the festival of Eid we’ve whipped up this mouthwatering vegan take on Turkish Baklava, featuring our amazing recipe developer Talia. Layers of buttery filo pastry are stacked with pistachios, walnuts and hazelnuts and seasoned with an aromatic blend of cinnamon and nutmeg. An impressive centerpiece for your celebrations, it's deceptively simple - check out the recipe below.
<item-todo-done>350g sugar<item-todo-done><item-todo-done>400ml water<item-todo-done><item-todo-done>4 cardamon pods<item-todo-done><item-todo-done>1 tsp lemon juice<item-todo-done><item-todo-done>1 tsp - rose water essence <item-todo-done>
<item-todo-done>150g pistachios<item-todo-done><item-todo-done>100g walnuts<item-todo-done><item-todo-done>100g hazelnuts<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>¼ tsp nutmeg<item-todo-done><item-todo-done>24 sheets of filo pastry<item-todo-done><item-todo-done>150g plant-based butter<item-todo-done>
<item-todo-done>2 tbsp - dried rose petals<item-todo-done>
Saucepan | Food processor | Baking dish | Oven 160C | Filo pastry at room temp