Vegan Baklava
This vegan baklava features layers of crisp phyllo dough embracing a fragrant nut filling, all drenched in a sweet, spiced syrup. It's a delightful and indulgent dessert that's surprisingly easy to make at home. Perfect for special occasions or a sweet treat.
An original recipe by Forkin
- Total time
- 5 hr 45 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 536 kcal
Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gphyllo dough, thawed, 18-20 sheets
- 170 gvegan butter, melted
nut filling
- 300 gwalnut, finely chopped
- 100 gpistachio, finely chopped
- 2 tbspgranulated sugar
- 1 tspcinnamon, ground
- 0.5 tspcardamom, ground(optional)
syrup
- 300 ggranulated sugar
- 240 mlwater
- 1 tbsplemon juice
- 1 tsporange blossom water(optional)
- 1 tsprose water(optional)
- 1 pcscinnamon stick(optional)
Equipment
baking pan · pastry brush · saucepan · sharp knife · mixing bowl
The method
Step by step
- 1
Prepare the syrup first: Combine the granulated sugar, water, lemon juice, orange blossom water (if using), rose water (if using), and cinnamon stick (if using) in a small saucepan.
About 5 min
Cook’s note: Making the syrup first allows it to cool completely before pouring over the hot baklava, which is key for crispness.
- 2
Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.
About 15 min
- 3
Preheat your oven to 160°C (325°F).
About 10 min
- 4
In a medium bowl, combine the walnuts, pistachios, granulated sugar, ground cinnamon, and ground cardamom (if using). Mix well to create the nut filling.
About 5 min
- 5
Melt the vegan butter and set it aside. Lightly grease a 9x13 inch (23x33 cm) baking pan with some of the melted butter.
About 2 min
- 6
Carefully unroll the phyllo dough. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out while you work.
About 1 min
Cook’s note: Phyllo dries out very quickly, so speed is important, or keep it covered.
- 7
Place one sheet of phyllo dough in the prepared baking pan, brush lightly with melted vegan butter. Repeat this process for 5-6 more sheets, layering them one by one and brushing each with butter.
About 7 min
Cook’s note: Be gentle with the phyllo as it tears easily.
- 8
Spread half of the nut filling evenly over the buttered phyllo layers.
About 1 min
- 9
Place another 4-5 sheets of phyllo dough on top of the nut layer, brushing each sheet generously with melted vegan butter.
About 5 min
- 10
Spread the remaining half of the nut filling over these phyllo layers.
About 1 min
- 11
Top with the remaining phyllo sheets (approximately 7-8 sheets), brushing each one thoroughly with melted vegan butter. Ensure the top layer is well-buttered.
About 8 min
- 12
Using a sharp knife, carefully cut the baklava into diamond or square shapes, all the way through to the bottom of the pan.
About 5 min
Cook’s note: Cutting before baking helps the syrup penetrate all the layers and creates neat pieces.
- 13
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and crispy.
About 1 hr
Cook’s note: If the top browns too quickly, you can loosely cover it with aluminum foil.
- 14
Immediately upon removing the hot baklava from the oven, slowly and evenly pour the completely cooled syrup over the entire surface.
About 2 min
Cook’s note: The contrast in temperature (hot baklava, cold syrup) is crucial for a crisp texture.
- 15
Let the baklava cool completely at room temperature for at least 4 hours, or preferably overnight, allowing the syrup to fully absorb.
About 4 hr
Cook’s note: Patience is key here for the best flavor and texture.
Per serving
Nutrition
- Calories
- 536.1kcal
- Protein
- 8.2g
- Carbs
- 54.8g
- Fat
- 33.7g
- Fibre
- 3.6g
- Sugar
- 29.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store baklava in an airtight container at room temperature.
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