Dessert

Vegan Baklava

Name: Vegan Baklava
Prep time: 45 min
Cook time: 1 h
Total time: 5 h 45 min
Yield: 12 servings
Cuisine: middle_eastern, mediterranean
Ingredients: 450 g phyllo dough thawed, 18-20 sheets; 300 g walnut finely chopped; 100 g pistachio finely chopped; 2 tbsp granulated sugar; 1 tsp cinnamon ground; 0.5 tsp cardamom ground (optional); 170 g vegan butter melted; 300 g granulated sugar; 240 ml water; 1 tbsp lemon juice; 1 tsp orange blossom water (optional); 1 tsp rose water (optional); 1 pcs cinnamon stick (optional)

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

VeganVegetarian

Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

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

47%Score

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

Storage

Store baklava in an airtight container at room temperature.