Roasted Winter Vegetable Baklava

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This impressive roasted winter vegetable baklava offers a sophisticated, savoury twist on the traditional middle-eastern sweet treat. Instead of honey and syrup, crisp layers of filo pastry are brushed with olive oil and filled with a toasted walnut crumble. The heart of the dish features a robust medley of roasted parsnips, carrots, and fennel, which provide a natural sweetness that pairs beautifully with fragrant fresh dill and earthy potatoes.

As a substantial vegan main course, this recipe is perfect for a Sunday roast alternative or a festive centrepiece. The combination of textures—from the crunch of the crumpled pastry topping to the tender, caramelised vegetables within—makes it a crowd-pleasing option for vegans and meat-eaters alike. Serve it alongside a crisp green salad or some lightly steamed seasonal greens for a well-balanced, wholesome meal.

Ingredients for Roasted Winter Vegetable Baklava

80g walnuts (60g), toasted
60ml fine dry plain bread crumbs
450 جرام بطاطس يوكون جولد
2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
350g parsnips (3 medium), sliced diagonally 1/3 inch thick
230g carrots (3 medium), sliced diagonally 1/3 inch thick
1 large onion, halved and sliced
180ml olive oil, divided
2/3 cup water
1/3 cup chopped dill
8 (17-by 12-inch) phyllo sheets, thawed if frozen
Equipment: a shallow 3-quart oval or rectangular baking dish

How to make Roasted Winter Vegetable Baklava

Preheat oven to 218°C with racks in upper and lower thirds.

Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).

Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.

Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.

Add 80ml water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 60ml fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.

Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.

Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in centre of dish).

Spoon vegetables into phyllo shell. Fold overhang toward centre over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.

Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.