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.
More recipes
All recipessnack
Crackers with Cream Cheese
Light crackers spread with smooth cream cheese — simple and crowd-pleasing.
2 min 247 kcalbeverage
Teh Tarik (Pulled Tea)
Teh Tarik is a classic Malaysian pulled milk tea, known for its frothy top and rich, sweet flavor. Strong black tea is combined with condensed milk and 'pulled' to achieve its signature texture and aeration. Enjoy this comforting beverage hot or cold.
15 min 193 kcalside dish
Crispy Papadums
These crispy, thin, and savory crackers are a staple side dish in Indian cuisine. Made from lentil flour, they are quick to prepare and offer a delightful crunch, perfect for scooping up curries or as a standalone snack.
15 min 317 kcalbeverage
Amazake (Sweet Fermented Rice Drink)
Discover the comforting sweetness of Amazake, a traditional Japanese fermented rice drink. Made with rice koji, this creamy, naturally sweet beverage offers a unique umami depth and a soothing texture, perfect for a nourishing treat or a gentle start to your day.
8 hr 15 minbreakfast
Apple with Almond Butter
Sliced apple served with almond butter — a fresh and filling no-cook breakfast.
2 min 290 kcalbreakfast
Honey Whole Wheat Toast
Whole wheat toast drizzled with honey — simple and naturally sweet.
4 min 275 kcallunch
Hummus & Roasted Pepper Wrap
Hummus and roasted red pepper with salad in a soft tortilla.
5 min 271 kcal