dairy free egg free nut free vegan gluten free
This recipe makes an enormous slab of baklava. It's a special event dish, so you'll need more than a few friends to help eat it. Toasting the sunflower kernels brings out their nutty flavour making them an ideal nut substitute.
If you are gluten-free, you could try layering with just a few sheets of Pastry Pantry's Rough Puff Pastry which is also vegan, preservative-free and trans-fat free.
750g fillo pastry (Antoniou)
2 cups sunflower kernels, lightly toasted in oven
300g dairy-free margarine (Nuttelex)
1/2 cup sugar
1 tsp cinnamon
2 cups water
2 cups sugar
1/2 cup honey or golden syrup
1 tablespoon lemon juice
1 teaspoon cinnamon
TIP: When using fillo pastry, ensure you bring the unopened packets to room temperature for a couple of hours prior to using. Use fresh (refrigerated) fillo rather than frozen. Always keep the unused pastry covered while you're layering or it will dry out and crack, making it difficult to handle.
Preheat oven to 180C.
Melt margarine and lightly grease 25 x 43cm baking tray. Trim pastry to size of tray and keep trimmings. Layer one packet of pastry, brushing with margarine after every second or third sheet of pastry.
Roughly process toasted sunflower kernels in a food processor, then combine with sugar, cinnamon and cloves in a small bowl. Sprinkle evenly over top layer. Place the trimmed pieces of pastry from both packets on top of the nut mixture before continuing to layer the remaining pastry.
Cut into diamond or square shapes, making sure to cut right through to the base. You may want to refrigerate for half an hour as it makes cutting the fine pastry a little easier.
Pour remaining margarine (if any left) over the baklava and it will be absorbed by the pastry.
Bake for about 1 hour or until golden brown. Make the syrup while it's cooling - combine all the ingredients, bring to the boil and cook for 10 minutes.
Pour hot syrup over baklava and sprinkle with kernels.