Happy Eid! A baklava that will blow your mind and taste buds.
The cooking bug is infecting everyone at Borna HQ. Our product developer Cemile has cooked up the most amazing baklava to celebrate the last few days of Ramadan that’s left. No refined sugars have been used in this recipe you can go back for seconds without a single ounce of hesitation. So, what is Ramadan? It’s the 9th month of the Islamic calendar.
During the 9th month Muslims fast to commemorate the first revelation of the Quran to Muhammad. This is an annual holiday that brings families, friends and neighbours together.
We’ve used a mix of natural pistachio kernels and green-peeled kernels, however, if you can only find one sort in your cupboard then you can just use that. Just make sure you make up for the kernel you’re missing.
640g Vegan phyllo pastry
1 cup Walnuts (chopped)
1 ½ cup Borna Natural Pistachio Kernels(chopped)
1 ½ cup Borna Green Peeled Pistachio Kernels (chopped)
½ cup Vegan butter (we found an amazing coconut one)
¼ cup Coconut sugar
1 tsp Cinnamon
½ tsp Allspice Syrup
1 ¼ cup Agave syrup
1 ¼ cup Coconut sugar
3 ¼ cup water
2 Small slices of lemon
Juice of ½ lemon Drop of Vanilla essence
♥ Preheat oven to 160°C
♥ In a bowl, mix the chopped walnuts, natural pistachio kernels and green peeled kernels, with coconut sugar, cinnamon and allspice. Place the nutty spice mix to one side, you’ll need this later.
♥ Grease a pan (that is roughly 9” width x 13” length x 2” deep) with vegan butter. Greasing the pan will stop the baklava from getting stuck while cooking, so make sure you cover it well.
♥ Flour a clean dry surface and roll the pastry into 10 equal squares that are the same width and length of your pan.
♥ Lay one sheet of pastry at the bottom. With a pastry brush, brush the sheet of pastry with vegan butter, and repeat the process until you have used about 3 sheets. Don’t go too thick with the butter as the pastry won’t crisp up!
♥ Then, sprinkle a thin layer of the nutty spice mix and then top with another sheet of pastry.
♥ Brush the top sheet of pastry with butter, top with another phyllo sheet, brush with vegan butter and sprinkle another thin layer of the nutty spice mix. Repeat this process until all the nuts are used, or until you have 2 sheets of pastry left.
♥ Cover the last layer of nutty spice mix with the remaining 2 phyllo sheets, brushing each sheet with the vegan butter.
♥ With a sharp knife, cut the baklava into triangles by cutting diagonally across the pan. To keep the kitchen clean (or as clean as possible), cut the baklava by holding your fingers on each side of the knife as you cut.
♥ Bake for 1 hour, or until you see the top beginning to brown.
♥ Meanwhile, place a pan on the hob on high heat. Add all the ingredients for the syrup and bring it to a boil. Once boiling, turn the heat down and simmer for 10 minutes.
♥ Remove from the heat and get rid of the lemon slices with a fork. Place somewhere to cool down.
♥ Increase the temperature to 170°C and bake for another five to ten minutes. You almost want to over bake the baklava to make it extra crispy and yummy (don’t forget you’ll be pouring the syrup on it, so it won’t be dry).
♥ Once the baklava has baked, take it out of the oven and let it cool.
♥ When both the baklava and syrup have cooled pour the syrup over the top of the baklava carefully with a ladle.
♥ Lay something over the top of the baklava and store in the fridge overnight.
♥ The baklava will keep for 1-2 weeks if stored well. However, I’m sure that it will be gone way before then…
Happy Eid! We hope you’re having a blessed and generous Ramadan. We want to see your baklavas! Show us by using our hashtag #nutsaboutborna.
Emma Langston, Content Writer at Borna Foods