Vegan Baklava Cheese Cake
Ingredients for the cake base
1 packet of filo pastry
125g melted vegetable margarine
100g walnuts
100g pistachios
Ingredients for the filling
400g vegan skyr
150g Golden date sweet
20g wheat starch
1 tsp vanilla
15g lemon zest
1 tsp lemon juice
30g coconut oil
Ingredients for the syrup
150g Golden date sweet
1g rose petals
10 ml rose water
Preparation
For the base, brush the filo pastry sheets with the melted margarine. Crush the walnuts with the pistachios in a blender. Place the first layer of filo pastry in a round tin and spread the nut mixture over it. Alternate layers.
For the filling, mix the skyr, date sweetener gold, wheat starch, vanilla, lemon zest and lemon juice and then add the melted coconut oil.
Pour the finished cheesecake mixture into a tin, place 3-4 filo pastry sheets on top of the mixture and bake at 150°C for 45 minutes.
Mix the date sweetener with the rose water as a garnish. After baking, pour over the cake and decorate with pistachios, walnuts and rose petals.
For the filling, mix the skyr, date sweetener gold, wheat starch, vanilla, lemon zest and lemon juice and then add the melted coconut oil.
Pour the finished cheesecake mixture into a tin, place 3-4 filo pastry sheets on top of the mixture and bake at 150°C for 45 minutes.
Mix the date sweetener with the rose water as a garnish. After baking, pour over the cake and decorate with pistachios, walnuts and rose petals.
