Print
Olive oil Baklava Fingers f

Olive oil Baklava Fingers

This is the classic baklava recipe, but with olive oil instead of butter and in a different shape. Replace honey with maple syrup to make it vegan.
Course Dessert, Sweet
Cuisine Greek, Mediterranean, vegan
Keyword baklava, olive oil, recipe, vegan
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 20 -28
Author The Hungry Bites

Ingredients

  • 1 package phyllo (about 1 pound / 10-14 sheets)
  • 2/3 cups e.v. olive oil
  • 2 cups walnuts, coarsely chopped (pulse a few times in a food processor)
  • 2 cups almonds, toasted and coarsely chopped (pulse a few times in a food processor)
  • 1/2 cup sesame, lightly toasted (pulse a few times in a food processor)
  • 1/2 teaspoon cardamom
  • 3 teaspoons cinnamon
  • 1/4 teaspoon cloves

  • For the syrup:
  • 3 cups sugar
  • 1 1/2 cups water
  • 1 tablespoon glucose syrup or corn syrup
  • 4 tablespoons thyme honey or maple syrup for a vegan option
  • 2-3 cinnamon sticks
  • 1/2 teaspoon vanilla
  • Optional: lemon or orange peel and 2-3 bitter orange leaves

  • 2 rectangular pans or casseroles approximately 8x11 inches (20x28 cm)
  • Or 1 larger about 16x22 inches (40x56 cm)

Instructions

  1. Transfer the nuts, cardamom, cloves, and cinnamon to a bowl. Mix well to combine.

  2. Unwrap the phyllo sheets, carefully unroll onto your working surface, and cover with a damp towel.

    Brush your pan lightly with olive oil and preheat oven to 350°F (175°C)

  3. Take one phyllo sheet (the short side in front of you), lightly brush it with olive oil, and sprinkle about 3 tablespoons of nuts all over it.

    Roll into a cigar and cut it in half. Place fingers inside the pan, brush their surface with some more olive oil and repeat with the rest of the phyllo.

  4. Bake for 30-40 minutes until browned.
  5. Make the syrup: Combine all of the ingredients in a pot and bring to a boil. Boil for 5 minutes.

  6. Remove the baklava from the oven and pour the hot syrup over it. Let it rest for 2-3 hours to absorb all of the syrup.

    Eat!

Recipe Notes

You can easily halve the recipe and use the rest of the phyllo in another recipe like a savory pie or tart.
Keeps well for up to 4-5 days at room temperature and more than 10 days in the fridge.
If you choose to use lemon slices in the syrup, they may cause it to have a slightly tangy aftertaste. Some people like this, but others don't.