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Matcha Baklava

Todays recipe is my take on a classic! A vegan Matcha Baklava, now this recipe is my most indulgent recipe of all times. Baklava is arguably the most delicious middle eastern dessert. It is a dense dessert made up of many layers of phyllo pastry and ground pistachios soaked in a sweet sweet syrup.

But first let me warn you! This dessert is not difficult to make but it does require some patience to assemble all the layers to get that perfect gooey in the inside and crunchy on the outside dessert.


But this recipe has a tiny spin on the classic baklava and that involves my favourite superfood powder of all times! Matcha giving it that extra flavour.

The secret for this baklava recipe is to not to eat it until it is completely cooled, the flavour and texture will not be as awesome when is fresh out of the oven. It takes some time to set so dont get to excited an give it a while to cool down and let the syrup do its magic! I find it more tasty to leave it over night and enjoy it the next day! So let’s get to it.


Matcha Baklava


Serves: 18-20

Prep Time: 35-40 min

Cooking Time: 15-20 min

  • 12 sheets phyllo dough, thawed overnight in the refrigerator.

  • 3/4 Cup Walnuts

  • 1 Cup pistachios

  • 1 Tbsp Matcha

  • 3/4 Cup Coconut oil melted

  • 1 Can light coconut milk

  • 1/2 Cup of coconut sugar

  • 1/2 Water

  • 1/2 Tbsp Lemon juice


Method

  1. Place coconut milk in the fridge and let cool off for at least 4 hrs. ( This step will separate the fat from the liquid) Open you tin and with a spoon separate the fat on the top top from the liquid. Add coconut fat to a bowl and set aside.

  2. Preheat oven 180oC/356oF. Line a baking tray with baking paper.

  3. Add pistachios, matcha and walnuts to a food processor. Pulse 30-60 secs to roughly crush your nuts.

  4. Start to assemble your baklava by placing a sheet of phyllo into your baking tray. Brush with melted coconut oil. Repeat 3-4 times

  5. Continue to make the pistachio layer by add- ing spreading nuts mix on top & few spots of coconut cream . Top with another sheet of phyllo & brush with coconut oil. Repeat with all the nut mix. Finish with another 3 layers of phyllo sheets brushing coconut oil in between sheets.

  6. Bake for 15-18 min, until slightly golden on the top. In the last 5 minutes add sugar, lemon juice and water to a pot to low heat until dissolved.

  7. Remove baklava from the oven and add a few spoons of the syrup, then carefully drain syrup and repeat 3 times. (This process will make your baklava sweet but not soggy.) Set aside and let cool for at least 1-2 hours to let the bak- lava get soft, sweet and chewy.


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