Treat yourself to this simple Greek Baklava recipe that is not only delicious, but it’s also vegan friendly.

INGREDIENTS

Vegan Baklava

• 40 sheets filo/phyllo pastry

• 450g walnuts

• 250g of nuttelex, melted and slightly cooled

• 1 tbsp of cinnamon powder

• 1 cup of white sugar

• 2 tbsp of lemon juice

• 3/4 of water

• 1/2 cup of rice malt syrup

METHOD

• Choose a suitable oven proof dish and cut sheets of phyllo pastry to the same size as the baking dish

• Chop walnuts into little crumbs and place in a bowl. Add cinnamon and mix to combine

• Pre-heat oven to 160c

• Brush base of dish with melted nuttelex. Lay one sheet of phyllo, brush with nuttelex and then repeat another 9 times - brushing every sheet with nuttelex

• Place 1 cup of walnut mixture and evenly spread

• Lay a further 5 sheets, brushing each sheet with nuttelex and then evenly spread another 1 cup of walnuts. Repeat this step 3 more times

• Cover with a final 10 sheets, brushing each sheet with nuttelex.

• Cut baklava into equal long strips and then cut diagonally to make diamond shapes

• Place in oven and bake for 1 hr 20 mins or until golden brown.

• Syrup: Place white sugar, lemon juice, water and rice malt syrup into a pot on medium heat. Bring to a simmer to allow sugar to dissolve and then lower heat and continue to simmer for a further 3 mins. Remove from heat and allow to cool

• Remove baklava from oven and immediately pour over syrup

• Allow to soak for at least 2 hrs. The longer the better though!