Sticky-Date Baklava Spiced Pull-Apart

Vegan and utterly scrumptious!

Keeps best airtight, at room temperature, for a couple of days.

You can get a better idea about assembly at Always Order Dessert (as well as heaps of other delicious recipes).

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StickyDate Baklava Spiced Pull-Apart
Servings
Ingredients
The dough
Filling
Servings
Ingredients
The dough
Filling
Instructions
  1. Whisk together the yeast, milk, and sugar and rest for 5 minutes.
  2. Add the flour, oil, spices and salt and combine to a soft dough.
  3. Knead for 5 minutes until the dough is smooth. If it’s sticky, add a sprinkle of flour.
  4. Place the dough in an oiled bowl; cover with plastic wrap and let rise 1 hour or until doubled in size.
  5. Meanwhile, place the dates in a saucepan, cover with 1 ½ cups of water and bring to the boil.
  6. Turn off flame, add ½ teaspoon of carb soda and stir with a fork, until dates are all mushy.
  7. Move to a bowl to cool.
  8. Next, lightly toast all your chopped nuts in a frypan.
  9. When they are all hot to the touch, and beginning to smell fab, add the spices and a handful of brown sugar.
  10. Turn off heat, stir for a minute or two, and remove nuts to a board to cool.
  11. Heat the lemon juice, zest, remaining sugar and maple syrup together in a small saucepan and simmer for 3 -5 minutes.
  12. Drip a little onto a cold teaspoon, it’s done when it reaches a light syrupy consistency.
  13. Oil a baking pan and line with baking paper (yes, both)
  14. By now, the dough should have risen nicely. Flour your workbench, turn out the dough and knead for a couple of minutes.
  15. Roll the dough into a rectangle, about a centimetre thick.
  16. Brush the entire surface with a little oil (or use your hands).
  17. Leave the dough to ‘dry’ for 5 or 10 minutes, while you chop the nuts a bit more if they need it, and stir them into the syrup, and give the dates another smashing with the fork if you are so inclined.
  18. Spread the sticky date mixture along the length of your dough, and about 2/3 of the way across.
  19. Scatter the almond meal unevenly across the date mix.
  20. Fold the long side of the ‘datey’ dough over on it self, so that only 1/3 of the date mix is left visible.
  21. Now spread the entire surface (both the visible date bit, and the plain dough) with the syrupy nuts. Save any excess syrup.
  22. Fold dough over again, in half, so you end up with a very long, very narrow, thick piece of filled dough.
  23. Use a sharp knife to slice the dough into pieces about 10 x 5 cms (it doesn’t really matter – cut them to suit the shape of your dough and pan).
  24. Stack the dough slices on top of each other, carefully lift the stack (or sections of it) and lay it sideways in your baking pan. If your pan is circular, lay them radiating out from the centre.
  25. Cover loosely and let rise again for about 45 minutes.
  26. Preheat oven to 200”c and bake for about 40 minutes until puffed up high and dark golden brown.
  27. Let cool in pan for 10 minutes.
  28. Rewarm remaining syrup, and brush the surface, to make it all shiny and citric.
  29. Lift out gently, using the baking paper and serve warm.