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 baklava recipe is made with layers of phyllo dough filled with cinnamon-spiced ground nuts and covered with a sticky lemony syrup! No added refined sugar , No honey needed for this showstopping Middle Eastern dessert!

What is the difference between Greek baklava and Lebanese baklava? ›

Greek is much more common, but the Lebanese version tends to be a little lighter and with a noticeable difference in flavor palette. The lemon and waters provide a more subtle fruity taste while the cinnamon and honey create a very strong sense of pure sweetness and comfort.

Does baklava have dairy or milk? ›

Furthermore, many people are unaware that phyllo dough and filo pastry is actually vegan. There are no eggs or dairy used in them! Now, this baklava may look incredibly fancy, but I promise you, it is one of the easiest recipes you'll ever make. It uses simple ingredients and requires no fancy mixing!

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

The baklava Greek region has a much softer texture due to the thick syrup. On the other hand, the Turkish baklava, with its thicker, heavier dough and filling entirely with pistachios, has a more substantial, chewy texture and a rich, nutty flavor.

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.

Do vegans eat baklava? ›

Is baklava vegan? Traditional baklava is not typically vegan-friendly. Although the base ingredients like phyllo dough and nuts are vegan, the pastry is typically brushed with dairy butter or ghee and drizzled with a honey-based syrup.

Which country has the most delicious baklava in the world? ›

The Best Baklava in the World
  • Turkey - In Turkey, there are multiple varieties of baklava to choose from, and you may wonder about missing out on the traditional and traditional types. ...
  • Syria - Syrian baklava is known for its light and flaky texture, as well as its sweetness.
Nov 4, 2023

Why is baklava so expensive? ›

Ingredients: High-quality baklava is made with premium ingredients, including nuts (typically pistachios or walnuts), butter, sugar, and phyllo dough. The cost of these ingredients can be significant, especially when using top-quality nuts. Labor-Intensive: Making baklava is a labor-intensive process that requires.

Do Muslims eat baklava? ›

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. The core components of baklava align with halal principles, making it a sweet treat that can be enjoyed by those following a halal diet.

Why is honey not vegan? ›

In the strictest definition of the word, honey is not vegan. As the product of a living being –honeybees, though there are other some 20,000 bee species to be found around the world – honey falls into the same category of non-vegan food products as milk and eggs.

Is ghee vegan? ›

For the reasons listed above, no, commercial ghee is not dairy-free and is definitely not vegan. However, there are vegan options in stores, just as vegan butter, vegan cheese, and vegan yogurt are available!

Why is baklava so high in calories? ›

It is high in calories and fat due to the large amounts of butter and sugar used in the recipe.

Is pistachio or walnut baklava better? ›

As walnuts have a more bitter flavor than pistachio, it's less sweet than the pistachio and, if you're ordering more than one variety at once, forms a nice counter-balance to many of the sweeter forms of the dessert.

What is the best baklava called? ›

Cevizli baklava

These Turkish baklavas are made with layers of phyllo and a mixture of chopped walnuts, cinnamon, sugar, vanilla extract, and water. Typically these baklavas are sliced into small squares and covered with syrup made from lemon juice and honey.

What is authentic 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.

Does baklava have animal products? ›

Unfortunately quite a lot of traditional baklava recipes aren't suitable for vegans; this is because honey is one of the key ingredients. Many variations include various sweet syrups insead of honey, so in general these will be vegan-friendly.

Does baklava have eggs or dairy? ›

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.

Is Turkish baklava vegan? ›

Is baklava vegan friendly? Not traditionally. Most baklava recipes baste the phyllo dough layers in butter, egg wash, or a combination of the two. And it's typically topped with a honey-based syrup.

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