Baklava with pistachio spread

Ingredients:

For the sugar syrup:

  • 420 g sugar
  • 400 ml water
  • 1 cinnamon stick

For the filling:

  • 150 g plant-based margarine
  • 35 ml sunflower oil
  • 100 g La Vida Vegan pistachio spread (or another plant-based pistachio spread)
  • 200 g ground pistachios (plus extra for garnish)
  • 400 g filo pastry (trimmed to fit your baking dish)





The instructions:

  1. Combine the water, sugar, and cinnamon stick in a medium saucepan and bring to a boil. Stir well until the sugar has completely dissolved.
  2. Let the mixture simmer gently for 10 minutes to slightly thicken the syrup. Remove from heat, discard the cinnamon stick, and allow the syrup to cool.
  3. In a small pan, melt the plant-based margarine over low heat and mix with the sunflower oil until smooth. This mixture will be used to coat the filo pastry.
  4. Use a food processor to finely grind the pistachios.
  5. Grease your baking dish with the margarine-oil mixture to ensure the pastry crisps up nicely while baking.
  6. Lay down two sheets of filo pastry in the dish and brush the top layer generously with the margarine-oil mixture. Repeat this process until you’ve layered approximately 16 sheets.
  7. Spread the La Vida Vegan pistachio spread evenly over the 20th layer, then sprinkle half of the ground pistachios on top.
  8. Add another 8 sheets of filo pastry, brushing every two layers with the margarine-oil mixture to ensure a crispy, golden-brown texture.
  9. Spread another layer of La Vida Vegan pistachio spread over the top layer and sprinkle with the remaining ground pistachios.
  10. Finish with the final 8 sheets of filo pastry, brushing every two layers with the margarine-oil mixture.
  11. Slice the baklava into equal-sized squares or diamond shapes, but do not cut all the way through. This will make it easier to serve after baking.
  12. Gently press the edges of the baklava inwards to ensure a neat, compact finish.
  13. Bake the baklava in a preheated oven at 150°C for 30–40 minutes, or until the pastry is golden brown and crispy. Keep an eye on it as baking times may vary depending on your oven.
  14. Once the baklava is beautifully golden and crisp, remove it from the oven.
  15. While the baklava is still hot, pour the cooled sugar syrup evenly over the top. The syrup will soak through the pastry and filling, giving it a sweet, sticky texture.
  16. Allow the baklava to cool completely before removing the pieces from the dish and serving.
  17. For extra crunch and a decorative touch, sprinkle the baklava with additional chopped pistachios once it has cooled.

Enjoy this indulgent, plant-based treat! 🌱