This post may contain affiliate links. See my disclosure policy.
This vegan baklava recipe features layers of phyllo and cinnamon-toasted nuts, all covered in a thick, sweet, rose-infused syrup. You’d never guess it’s dairy-free.
★★★★★ REVIEW
“Every time I host vegan friends, your vegan baklava is the recipe I make. It’s sensational and no one ever knows its vegan.” – Helen
Table of Contents
There are a few desserts I hold off on sharing until I’m looking to impress. One of them is, surprisingly, vegan. I think you see where I’m going with this…
For this recipe, I layer flaky filo pastry sheets with crunchy nuts, then bake them and top them with sweet vanilla and rosewater syrup. It’s one of my favorite desserts to make for my family, and no one ever guesses it’s vegan.
It’s deceptively easy to make and always a showstopper.
If you’re looking for more impressive vegan dessert recipes, try my vegan ice cream cake, vegan brownies, or vegan blondies next!
Key ingredients
- Phyllo dough. Also known as filo pastry. This can be found in the frozen and chilled section of the grocery store. Make sure to give them time to thaw before using.
- Walnuts and pistachios. Traditional Greek style baklava is made with walnuts, but many Middle Eastern countries also include pistachios. I used a combination of both, but you can use either.
- Cinnamon. Essential for a warming cinnamon flavor.
- Melted vegan butter. Brushed on each sheet of phyllo. Without it, the dough will be very dry. I’ve also used extra virgin olive oil.
- Water. Mixed with the sugar to make a simple syrup.
- Sugar. I used white sugar. Avoid brown sugar as it will change the color and flavor.
- Maple syrup. Traditional baklava calls for honey, but maple syrup makes a fabulous substitute. Alternatively, agave nectar works.
- Vanilla extract. Gives the baklava a light, vanilla flavor.
- Rosewater extract. Optional, but add this if you’d like authentic Middle Eastern style baklava.
How to make vegan baklava
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Preheat the oven, slice the phyllo in half, and cover it with a damp kitchen towel. Coat a baking dish with butter.
Step 2- Chop the nuts. Roughly chop the nuts and toss with cinnamon.
Step 3- Layer. Lay two sheets of phyllo dough in the baking pan, brush with butter, and repeat until you have 8 layers. Add the chopped nut mixture, followed by more phyllo brushed with butter. Repeat, ending with multiple layers of phyllo dough. Slice into diamond shapes.
Step 4- Bake. Bake until the top is golden brown.
Step 5- Make the syrup. Bring the sugar and water to a boil, add maple syrup and extracts, and simmer briefly.
Step 6- Finish. Pour the syrup over the baked baklava and let cool before slicing again and serving.
Arman’s recipe tips
- Layer the base and top with extra phyllo. Ideally, you want 6-8 layers of dough on both the top and bottom.
- Chop the nuts with a food processor. I did this by hand because I didn’t want to dirty another dish, but you certainly use a food processor to finely chop the nuts.
- Use a sharp knife to slice. You want to break the dough as little as possible, so use a very sharp knife.
Storage instructions
To store: Store leftovers in an airtight container (uncovered) in the refrigerator for up to 1 week. Covering the dessert will make it soggy.
To freeze: Place the baklava in a freezer-friendly container and freeze for up to 6 months. Thaw in the fridge uncovered.
Frequently asked questions
In my experience, filo dough is usually vegan (my grocery store stocks three different brands and all are egg and dairy-free). Always double-check the ingredients before using.
More plant-based treat
If you tried this Vegan Baklava recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Easy Vegan Baklava
Ingredients
- 1 lb phyllo dough 16 oz * See notes
- 1 lb walnuts chopped ** See notes
- 1 teaspoon cinnamon
- 1 cup vegan butter softened and spreadable
- 1 cup sugar
- 1 cup water
- 1/2 cup maple syrup or agave nectar *** See notes
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater extract optional
Instructions
- Preheat the oven to 180C/350F. Slice your phyllo dough in half, and set 14 sheets aside, for the top and bottom of the baklava. Cover them in a damp kitchen towel, to avoid them drying out.
- In a mixing bowl, combine your chopped walnuts with cinnamon and set aside. Brush a 9 x 13-inch baking dish with butter.
- Place two sheets of the phyllo dough into the bottom of the buttered dish. Brush with more butter. Repeat this process three more times, so you are left with 8 sheets with phyllo dough. Sprinkle two heaped tablespoons of the chopped nuts on top, followed by two sheets of dough, and brush with butter. Repeat this process, until the remaining 6 sheets are left. Place those on top. Using a sharp knife, cut diamond shapes, leaving an inch from the bottom of the dish.
- Bake the baklava for around 45 minutes, until golden on top.
- While the baklava is baking, prepare the sugar syrup. In a small saucepan, combine your sugar and water. On medium heat, bring to a boil. Once it's boiling, remove from the heat and add in the maple syrup and extract. Place back on the heat and on low heat, let it simmer for 20 minutes.
- Once the baklava is baked, pour the sugar syrup to cover it completely. Let it cool completely, beforeusing the knife again to cut to the very bottom of the baking dish, for the syrup to seep through. Top with crushed nuts and serve.
Baklava is Serbian dish! I know it and sooo sweet!
Does this call for salted vegan butter or unsalted vegan butter ?
Unsalted is preferred but salted works well too
Can coconut oil be a substitute to vegan butter or something else?
Thanks!
Haven’t tried- feel free to experiment and see
I think there’s a typo in the recipe, in step 1 it says to set aside 145 sheets of phyllo aside, which is more than what’s in a package… I think it’s supposed to say 14-15 sheets of phyllo?
ahh!! You are right- Sorry for that, Linda! Fixing it now, imagine 145 sheets wowza!