Meera Sodha’s recipe for vegan Christmas baklava – The Guardian

December 17, 2022 by No Comments

As much as I love cooking for people, I adore watching Poirot re-runs and playing rounds of Who Am I? on Christmas Day. This means getting well ahead of the cooking, and things such as this baklava are a bit of a no-brainer: it has all the fun and flavour of Christmas, but none of the faff. It’s made using ready-made mincemeat, marzipan and filo sheets, and so “making” it is actually more of an assembly job. And, just like me, it can then sit around quite happily for a week or so without any trouble.

Christmas baklava

This recipe can be doubled easily. You’ll need a food processor for the nuts, and a deep, 25cm x 25cm baking tray (you could use a bigger tray, but it just won’t fit the filo as snugly). Make sure the mincemeat and marzipan are suitable for vegans.

Prep 10 min
Cook 1 hr 20 min, plus cooling
Makes About 35 pieces

For the syrup
100g caster sugar
1 tbsp lemon juice
1 tbsp brandy

For the baklava
125g shelled walnuts, finely ground
125g shelled pistachios, finely ground (set aside 20g to finish)
1¼ tsp allspice
¼ tsp fine sea salt
Zest of 1 lemon
100g marzipan
, grated
190g mincemeat
100g vegan unsalted butter
, melted
1 x 270g pack filo pastry (ie, 7 sheets)

First make the syrup, which needs to be cool before it goes over the baklava so you don’t end up with a soggy bottom. Put the sugar, 100ml water and the lemon juice in a small saucepan, bring to a simmer on a low to medium heat, then simmer for about eight minutes, until the mix is starting to coat the back of a spoon. Add the brandy, simmer for another minute, then take off the heat and leave to cool.

Now for the filling. Put the ground nuts in a bowl, add the allspice, salt and zest, then mix. Add the mincemeat and marzipan, and mix again.

Heat the oven to 170C (150C fan)/325F/gas 3. Melt the butter in the microwave and take the filo out of the fridge. Lay the filo …….



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