Thinking about switching up some dessert traditions for the holidays this year? If you are wanting to spice things up (literally) then you have got to put this Gingerbread Baklava on your menu this year! I’m always mixing up holiday desserts and mainly because I am just not a fan of pumpkin pie (gasp!). I know, it’s weird, I’ll eat pumpkin bread or pumpkin chocolate chip brownies any day, but I just can’t get into the old faithful of the pumpkin pie. Also, my grandma always burned them to death, maybe that has something to do with it?
The layers of crispy and flaky phyllo dough filled with walnuts, candied ginger and spices and dressed in a molasses syrup scream holidays and warm nights by the fire. This recipe has the traditional construction of Baklava with the gingerbread twist, and it works! Really really well actually!
Making the baklava takes a little time, but it is really quiet easy. The main thing is to make sure your phyllo dough is thawed from the freezer and cut to match your pan. I used a 12″ cake pan and 12″x17″ phyllo dough from FiloFactory. Their dough is vegan and really good, but be careful to check that the dough is vegan before buying it, some contain dairy butter.
Keep your phyllo dough covered with a damp tea towel so it doesn’t dry out during assembly. Go back and forth by placing two pieces of dough, the top one brushed with butter, and sprinkling the gingerbread filling. The top layer should be 2-5 pieces of dough with a generous butter brushing.
Once the gingerbread baklava is assembled, very carefully cut a design with a sharp knife to create the pieces. I did a star shape for the holidays, but 2″x2″ squares work great too!
Once the baklava is done baking, immediately pour your molasses syrup over the top and let cool. Mmmm… Molasses syrup, I get happy just saying that.
- 1 Lb Frozen Phyllo Dough (1 box) thawed and cut to pan shape
- 200 g Chopped Walnuts
- 3 Tbsp Almond Meal*
- 70 g Candied Ginger finely chopped
- 1-½ tsp Pumpkin Pie Spice
- ½ tsp Cinnamon
- 2 Tbsp Brown Sugar
- 1 cup Plant-Based Butter
- 200 g (1 cup) Sugar
- 1 cup Water
- ⅓ cup Molasses
- ¼ cup Agave Syrup or Honey
- 1 tsp Vanilla
- Thaw phyllo dough according to the package (usually just in the package at room temp for 2-3 hours). Once dough is thawed enough to roll out, create a template with your pan and cut the dough to fit tightly inside the pan. Keep dough covered with a damp tea towel while working with it to prevent drying out.
- In a medium bowl, combine walnuts, almond meal, ginger, pumpkin pie spice, cinnamon and brown sugar, mix well with a spoon. Melt butter in a bowl until liquid.
- With a pastry brush, brush a thin layer of butter on the bottom of the pan. Add two pieces of phyllo dough and brush them completely with butter. Then sprinkle 3-4 tablespoons of the walnut mixture evenly over the layer. Repeat this process until all the dough is gone (the top layer should just be dough with butter brushed on it).
- Preheat the oven to 350F. With a very sharp knife, carefully cut a pattern into your dough. Bake for about 50-60 minutes until the dough is nice and crisp.
- While your dough is baking, make the molasses syrup. In a medium saucepan, boil the sugar and water until the sugar is dissolved (do not let boil for more than 1-2 minutes). Put the heat on low and add the molasses and honey (or agave) and let simmer for 15-20 minutes. Remove from heat and stir in vanilla and set aside.
- Removed the baked baklava from the oven and immediately pour the syrup over the baklava. Wait until cooled and eat!
If you love these holiday flavors you will love these recipes!