Vegan Baklava Recipe (2024)

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The best Vegan Baklava with flaky filo pastry, walnuts, pistachios, plant based butter and the ultimate orange lemon syrup featuring coconut nectar or agave instead of honey. Finish with a luscious drizzle of dark chocolate and a pinch of Fleur de Sel flakes to make it next level!

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Vegan Baklava

A rich sweet dessert made with flaky filo pastry filled with chopped walnuts and pistachios, baked then traditionally drenched in honey syrup. In spite of this recipe being a little time consuming to make, I promise it is actually really easy to throw together and crazy delicious. Alternatively you can just bake these perfect Christmas cookies!

Baklava Ingredients

  • Filo Pastry – Defrost it in advance according to the directions on the package. It’s very important to keep the filo sheets covered with a wet tea towel as you work with them so they don’t dry out and tear while you butter up and layer the others.
  • The Nuts – I used a mix of chopped walnuts and pistachios spiced up with some cinnamon, you can go for whatever nuts you want here even hazelnuts, cashews, pecans or macadamias.

  • The Butter – Any vegan butter or vegetable spread will do the job here, I prefer Miyoko’s cultured European butter but you can use any plant based butter you like.
  • The Syrup – Traditionally honey is used when making the syrup for baklava and the great news is you can even buy bee-free plant based honey now. Personally I love using coconut nectar mixed with both fresh orange and lemon juice for the ultimate citrus flavor.
  • Toppings – I love to drizzle my baklava with a luscious drizzle of dark chocolate and finish with a pinch of Fleur de Sel (sea salt flakes) and crushed pistachios. Optional but makes is so next level!

Baklava Tips + FAQ

  • is baklava vegan ? Yes as long as you use plant based butter and a vegan honey, coconut nectar or agave for the syrup.
  • can I make it without nuts ? Sure, replace the nut filling with a seed filling made of sunflower seeds, toasted pepitas (pumpkin seeds) and sesame seeds for a delicious nut-free baklava.
  • slice before baking – Make sure to cut the baklava into diamonds or squares before baking. This will prevent the filo from crumbling once cooked.
  • How to keep baklava crispy?Crispiness comes down to using the right amount of syrup and storing properly. Pour the syrup over the hot baklava as soon as it comes out of the oven and give it plenty of time to absorb every single drop of it before serving. Once completely cooled store in a cold oven or on the kitchen counter away from humidity. It keeps well at room temperature for up to one week. Do Not Refrigerate!

How to Make Baklava – Layering Order:

  • 10 filo sheets + 1/4 of the nut mix
  • 4 filo sheets + 1/4 of the nut mix
  • 4 filo sheets + 1/4 of the nut mix
  • 4 filo sheets + 1/4 of the nut mix
  • 10 filo sheets

As always if you make this recipe remember to leave a comment rating below, snatch a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

Vegan Baklava Recipe (8)

5 from 1 vote

Vegan Baklava

The best vegan baklava with flaky filo pastry, walnuts, pistachios, vegan butter and the ultimate orange lemon syrup featuring coconut nectar or agave instead of honey. Finish with a luscious drizzle of dark chocolate and a pinch of Fleur de Sel flakes to make it next level!

Print Recipe

Prep Time:45 minutes mins

Cook Time:1 hour hr

Resting time:5 hours hrs

Total Time:6 hours hrs 45 minutes mins

Ingredients

  • 16 oz package filo dough defrosted
  • 3/4 lb walnuts chopped
  • 3/4 lb pistachios chopped
  • 1.5 tsp cinnamon
  • zest from 1/2 orange
  • 12 oz vegan butter (3 sticks) melted (I love Miyoko's for this)
  • 3 oz dark chocolate (optional for drizzling)
  • 2 tbsp crushed pistachios for garnish
  • Fleur de Sel sea salt flakes for garnish

Orange Syrup

Instructions

  • Preheat your oven to 350”F. In a bowl combine the nuts, cinnamon and the zest from half an orange and set aside.

  • Brush a 9x13 inch oven proof baking dish with some of the vegan butter.

  • Cut the fillo dough sheets in half and start layering 10 of them in the bottom of the pan, one by one, brushing each one with some of the melted better before topping with another. Sprinkle with a quarter of the nuts all over. (keep the remaining filo sheets covered with a damp tea towel so they don’t dry out and tear).

  • Layer 4 more filo sheets brushing them with melted butter in between. Sprinkle another quarter of the nuts and layer another 4 filo sheets on top. Sprinkle with another quarter of the nuts and layer 4 more filo dough sheets buttered in between.

  • Top with the rest of the nuts and the remaining 10 layers of filo sheets, making sure you brush each one of them with the butter in between.

  • Using a sharp knife cut the Baklava into 2 inch strips, then make slightly angled horizontal cuts to create a diamond pattern. Or you can just cut it into squares or whatever shape you like. It’s very IMPORTANT that you do the cutting before baking it.

  • Bake the Baklava in the preheated 350"F oven for 1 hour until golden brown on top.

  • Meanwhile make the the orange syrup by whisking together the orange juice, lemon juice, coconut nectar (agave or maple) and the remaining zest from half an orange. Pour it all over the Baklava once it comes out of the oven. Allow it to sit at room temperature for a few hours or overnight for the baklava to soak it all up. (I like to park it back in the cold oven overnight)

  • Optional: break the chocolate into small pieces and place it in the top pan of a double boiler over hot water. Stir until nicely melted and using a spoon drizzle some all over the Baklava. Garnish with some crushed pistachios and sea salt flakes and enjoy !

Notes

Baklava Tips:

  • Make sure to cut the baklava into diamonds or square before baking. This will prevent the filo from crumbling once cooked.
  • Keeping the baklava crispy comes down to using the right amount of syrup and storing it properly. Pour the syrup over the hot baklava as soon as it comes out of the oven then give it plenty of time to absorb every single drop of it before serving. Once completely cooled just store in a cold oven or kitchen counter away from humidity to keep crisp It keeps well at room temperature for up to one week. Do Not Refrigerate!

Layering Order

  • 10 filo sheets + 1/4 of the nut mix
  • 4 filo sheets + 1/4 of the nut mix
  • 4 filo sheets + 1/4 of the nut mix
  • 4 filo sheets + 1/4 of the nut mix
  • 10 filo sheets

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 139mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg

Course: Dessert

Cuisine: Middle Eastern

Keyword: baklava, plant based, vegan,

Servings: 35 pieces

Calories: 194kcal

Author: Florentina

Vegan Desserts:

Vegan Baklava Recipe (2024)

FAQs

What is vegan baklava made of? ›

This vegan version of baklava is made with layers of sweet filo and chopped nuts, all covered in a sweet syrup! we also add dates to the nut filling since our syrup is not very sweet. We add less sweetener than in traditional baklava recipes. This is a simple yet showstopping dessert guaranteed to impress!

What's the difference between baklava and Turkish baklava? ›

While not always true, Turkish baklava ordinarily uses a light neutral oil, while Greek baklava is typically made with melted butter. Also, the Greek version is usually a walnut baklava, although almonds are sometimes used, while the Turkish version is usually a pistachio baklava.

Does baklava have dairy or milk? ›

Fortunately, phyllo dough is typically vegan-friendly as it does not contain any animal products. It is made primarily from flour, water, and oil, making it a versatile option for vegan baklava recipes.

Is baklava healthy? ›

Baklava is a good source of essential vitamins and minerals

Nuts are an excellent source of heart-healthy fats, protein, fiber, and essential vitamins and minerals like magnesium, vitamin E, and selenium. This makes Baklava a dessert that contributes positively to your nutrient intake.

Does baklava need to be refrigerated? ›

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

What ethnicity eats baklava? ›

Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel. 2. It has strong religious roots.

Why is baklava not vegan? ›

Traditional baklava is, unfortunately, not vegan. The reason for this is that a primary ingredient used is honey. However, we can easily substitute that and make this taste just like the classic, albeit with no honey flavor. Furthermore, many people are unaware that phyllo dough and filo pastry is actually vegan.

What is baklava with milk called? ›

Sütlü Nuriye (Milky Nuriye) is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert.

Is baklava full of sugar? ›

Baklava is a traditional Mediterranean and Middle Eastern pastry made from layers of phyllo dough, nuts, and honey or syrup. It is high in calories and fat due to the large amounts of butter and sugar used in the recipe.

Why is baklava so expensive? ›

Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.

Can Muslims eat baklava? ›

For many, the question of whether baklava is halal is crucial, given the dietary laws observed by Muslims around the world. Generally speaking, baklava is considered halal, as its primary ingredients—phyllo dough, nuts, sugar, butter, and syrup or honey—are permissible under Islamic dietary laws.

Can diabetics eat baklava? ›

"It can be given as an alternative to diabetic individuals, but, of course, only if the person is very persistent to eat baklava, but it should not be overdone." Ozdemir says more caution should still be exercised, especially by those suffering from diabetes.

What is baklava made of? ›

What is traditional baklava made of? Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.

What is phyllo dough made of? ›

Traditionally, filo dough is made from wheat flour, water and a small amount of oil or melted butter. Sometimes, a small amount of vinegar is added into the dough as well. It's first rolled out and then stretched by hand into very large, extremely thin sheets.

What is green baklava made of? ›

Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice.

Does baklava contain eggs? ›

Like most bakery items, eggs are used to help bake the baklava in some recipes. Some recipes don't require eggs or the egg wash mentioned earlier, so be sure to ask wherever you want to order your baklava.

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