Vegan Baked Apples Baklava

Yield: 4 servings

If you love baked apples and baklava (without the honey, of course)–heck, maybe even if you don’t–you will flip over this recipe. It is so warming on a crisp morning or evening and is as good for breakfast as it is for dessert. (It’s not heavy, but it is generously proportioned, so it best follows a meal on the lighter side.) Don’t be tempted to dispense with the sauce, as it adds just the right contrast in texture, temperature and tartness. Similarly, the combination of vegan butter and olive oil is very intentional, as the latter lends an ultra-appealing savory quality to the dish.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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  1. Heather Iacobacci-Miller

    Yummmmm. Can you package one up and send that to me please??? LOL

  2. Headed your way. 🙂 I just made half the recipe this morning and have exactly one left!

  3. Trinity (of haiku tofu)

    That looks divine!

  4. I'm so glad! It's really such a great treat in that it feels far more decadent than it is. It "sits" very light considering that it's really just a half an apple, a very few nuts and ultra thin crispy and flaky phyllo. Enjoy!

  5. Yummy! My mouth watering to see it. Thanks for this delicious recipe. I would like to try it.

  6. We've been having cold, damp rainy weather here and they are the perfect anecdote. I hope you will try them and enjoy as much as I enjoyed creating and sharing them.

  7. Hi Betsy: This recipe sounds awesome. But where can I find Phyllo in the Hampton Roads area? Thanks.

  8. It is! I just find it in the local grocery stores. Enjoy!

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