Vegan Baklava

• 10 sheets filo pastry
• 200ml EV olive oil
• 200g raw cashews, finely crushed
• 3 tbs plain flour
• Ground pistachio to garnish

Syrup

• 3½ cups sugar
• 1¾ cups water
• 2 drops fresh lemon juice
• 1 tsp orange blossom water

1. 1You will need a thin stick approximately 6mm thick to assist in rolling and gathering the filo sheets.
2. 2Preheat oven to 200°C.
3. 3Combine crushed cashews with flour.
4. 4Brush 1 sheet filo pastry with olive oil.
5. 5Place a second sheet on top so it sticks to the first.
6. 6Spread 10–20g of cashew mixture in a straight line across the bottom of the 2 sheets.
7. 7Use the rolling stick across the cashew mixture to roll into a wrap.
8. 8Gently crunch the roll together slightly to form creases along the roll to impart the design.
9. 9Remove the rolling stick and transfer the roll to a greased baking tray.
10. 10Repeat to form 5 rolls.
11. 11Cut these diagonally into 5cm pieces.
12. 12Pour the rest of the oil evenly over the cut pieces.
13. 13Place in the oven and bake for 45 minutes.
14. 14Make a syrup by combining the sugar, water, lemon juice and orange blossom water in a saucepan.
15. 15Bring to a boil while stirring continuously. Simmer for 5 minutes. Set aside to cool.
16. 16Once the baklava is cooked, remove from oven and pour the syrup over it.
17. 17Leave in the tray for 30 minutes to absorb the syrup and cool.
18. 18Remove from the tray and serve.