Crispy Peppery Cast Iron Vegan Baklava with Orange Blossom Drizzle
A unique twist on classic baklava, this vegan version features a flaky, peppery phyllo crust baked in a cast iron skillet for extra crispiness, layered with a spiced nut filling and finished with a fragrant orange blossom syrup. It's a perfect balance of sweet, aromatic, and subtly spicy flavors.
Ingredients
Ingredients
- 16 phyllo dough sheets thawed if frozen, keep covered with a damp cloth
- 1 cup walnuts finely chopped
- 1 cup almonds finely chopped
- 1/2 cup pistachios finely chopped, plus extra for garnish
- 1/2 cup vegan butter melted, plus extra for greasing
- 1 tsp ground black pepper freshly ground
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp orange blossom water
- 1 tbsp lemon juice
Notes
Storage: Store cooled baklava in an airtight container at room temperature for up to 5 days. The cast iron helps maintain crispiness. For longer storage, freeze for up to 1 month; thaw at room temperature. Make-Ahead: The baklava can be assembled (without syrup) and refrigerated up to a day before baking. Add 5-10 minutes to baking time if baking from cold. Variations: Substitute pecans or hazelnuts for the walnuts and almonds. For a sweeter flavor, add a pinch of saffron to the syrup. Serving Suggestion: Serve with a dollop of vegan coconut whipped cream or a scoop of vegan vanilla ice cream.