This vegan baklava recipe is made with delicate layers of phyllo dough, a cinnamon-spiced nut and date filling, and a glossy lemon-maple syrup. It has all the flaky, sticky, nutty richness you expect from baklava, without honey or dairy. It is an impressive Middle Eastern-inspired dessert that looks beautiful on a platter and tastes wonderfully fragrant, buttery, and bright.
After making several baklava-inspired desserts, it was time to make a more classic layered version. Traditional baklava is usually made with butter and honey, so this vegan baklava uses vegan butter or oil for brushing the pastry and maple syrup for the sticky soaking syrup. The result is crisp on top, tender in the middle, and full of sweet, spiced nuts.
This version is also a little less sweet than many traditional baklava recipes. The filling includes soft Medjool dates, which add natural sweetness and help balance the lighter maple-lemon syrup. The dates blend into the chopped nuts, so the filling stays rich and cohesive without needing a very sugary syrup.
Baklava has many regional variations, and the nuts and flavorings can change from kitchen to kitchen. This recipe uses a blend of almonds, walnuts, and pistachios, along with lemon zest and cinnamon. The lemon keeps the dessert fresh and aromatic, while the cinnamon adds warmth without overpowering the nuts. If you enjoy floral flavors, you can add a tiny amount of rose water to the syrup, but use it sparingly because it is very strong.
The finished baklava is flaky, buttery, sticky, soft, and crisp all at once. The top layers of phyllo bake until golden, the nut filling stays pleasantly textured, and the syrup sinks into every cut edge. It is a showstopping vegan dessert for holidays, gatherings, or any time you want something special.
What is phyllo pastry?
Phyllo pastry, also called filo pastry, is made from very thin sheets of dough. Many store-bought phyllo doughs are naturally vegan because they do not contain eggs or dairy, but always check the package ingredients to be sure.
The number of phyllo sheets you need depends on the size of your baking dish and the size of the sheets in the package. For an 8×8-inch pan, you will need about 24 sheets cut to fit the pan. If your phyllo sheets are larger, trim them to size and keep the remaining pieces covered so they do not dry out while you work.
More vegan desserts with nuts:
- Vegan Pistachio Cookie Recipe
- Hazelnut Brownies
- Oatmeal Walnut Chocolate Chunk Cookies
- Vegan Almond Halwa
- Vegan Snickers Peanut Butter Cups
Baklava inspired desserts
- Baklava cheesecake
- Baklava cookies
- Baklava lassi
- Baklava cake
Vegan Baklava
Equipment
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1 8×8-inch baking pan
Ingredients
- 24 filo/phyllo sheets, cut to fit an 8×8-inch pan
For the filling:
- 2 cups nuts, such as raw almonds, walnuts, and pistachios
- 10 soft Medjool dates
- zest of 1 lemon
- 1/2 to 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the syrup:
- 1/2 cup plus 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 slices lemon
- 1/4 cup water or orange juice
For brushing the filo:
- 6 tablespoons oil or melted vegan butter, or a mix of both
- 2 tablespoons finely chopped pistachios, for topping
Instructions
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Thaw the phyllo sheets if needed. Keep them on the counter, covered with a damp towel, for at least 1 hour so they separate easily. Keep the sheets covered while you work because phyllo dries out quickly.
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Make the filling: Add the nuts to a food processor and pulse until they resemble a coarse meal. Add the dates, lemon zest, cinnamon, and salt. Process again until the dates are evenly combined with the nuts. Transfer the filling to a bowl and keep it near your work area.
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Melt the vegan butter if using, then mix it with the oil if you are using both.
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Assemble: Brush an 8×8-inch or 9×9-inch baking dish generously with the oil or vegan butter mixture.
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Place one phyllo sheet in the pan and brush it lightly with the butter mixture. Add another sheet and brush again. Repeat until you have at least 6 sheets on the bottom.
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Sprinkle a thin, even layer of the nut filling over the phyllo. Continue layering 3 to 4 phyllo sheets at a time, brushing each sheet, then adding more nut filling. Repeat until all the filling is used.
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For the top layer, use 6 phyllo sheets, brushing each one. Brush the top thoroughly so it bakes crisp and golden.
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Use a sharp knife to cut the baklava into your preferred shape, such as diamonds or squares.
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Bake at 350°F for 45 to 55 minutes, or until the top is deeply golden.
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Make the syrup: While the baklava bakes, combine the maple syrup, lemon juice, and water or orange juice in a saucepan. Bring to a boil, then add the lemon slices and simmer over medium heat until slightly thickened.
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Let the syrup cool until it is warm or close to room temperature. It should be slightly thick, similar to maple syrup. If it is too thin, simmer it for another 1 to 2 minutes.
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When the baklava is finished baking, remove it from the oven and let it cool for 5 minutes.
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Drizzle the syrup evenly over the top, making sure it runs into the cuts and edges.
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Sprinkle with chopped pistachios. Let the baklava rest for at least 2 hours so the syrup can soak in. Slice again if needed, then serve.
Notes
Date substitution: You can omit the dates and add 2 tablespoons or more sugar to the syrup instead.
Nutrition
Carbohydrates: 31g,
Protein: 4g,
Fat: 13g,
Saturated Fat: 1g,
Sodium: 125mg,
Potassium: 249mg,
Fiber: 2g,
Sugar: 17g,
Vitamin A: 23IU,
Vitamin C: 1mg,
Calcium: 29mg,
Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation.
Ingredients:
- Phyllo pastry: Also known as filo pastry, this is usually found in the frozen or chilled section of the grocery store. Thaw it properly before using.
- Nuts: A combination of almonds, walnuts, and pistachios gives the filling a rich flavor. You can also use only walnuts or only pistachios.
- Medjool dates: Dates add natural sweetness to the nut filling. Use any soft dates, or omit them and add extra sweetener to the syrup.
- Flavorings: Lemon zest and cinnamon make the filling fragrant and warm. You can also use lime zest, orange zest, cardamom, or vanilla.
- Maple syrup: This replaces honey and creates a sticky, glossy syrup for soaking the baked baklava.
- Lemon juice and lemon slices: These add a bright citrus note that balances the richness of the nuts and pastry.
- Oil or vegan butter: Brushing the phyllo is essential because the dough is very dry on its own. Use all vegan butter, all neutral oil, or a combination.
Tips:
- Use the nuts you enjoy most. A blend gives a balanced flavor, while all walnuts or all pistachios will create a more distinct style.
- Keep the phyllo covered with a damp towel at all times while assembling the baklava. Dry phyllo cracks easily.
- Brush the layers lightly rather than soaking them with fat. This keeps the baklava crisp and flaky.
- If you add rose water or orange blossom water to the syrup, use only a small amount because the flavor can become overpowering quickly.
- For a gluten-free version, use gluten-free phyllo dough if available.
How to make Vegan Baklava
Start by preparing the phyllo sheets. If they are frozen, thaw them according to the package instructions. Once thawed, place them on the counter and cover them with a damp towel for at least an hour so they separate more easily. Cut the sheets to fit your pan and keep them covered while you assemble the baklava.
Add the nuts to a food processor and pulse until they are chopped into a coarse meal. Do not process them into nut butter; the filling should still have texture.
Add the dates, lemon zest, cinnamon, and salt. Process again until the dates are broken down and evenly distributed through the nuts. The mixture should look crumbly but slightly sticky. Transfer it to a bowl and set it near your workspace.
Melt the vegan butter if using it, then mix it with oil if desired. Brush your baking dish generously with the mixture. Place the first phyllo sheet in the dish, brush it lightly, then add the next sheet. Continue until you have a sturdy base of about 6 sheets.
Spread a thin layer of the nut filling over the phyllo. Add more phyllo sheets, brushing each one lightly, then add another layer of filling. Continue layering until the nut mixture is used up. Finish with 6 phyllo sheets on top, brushing the top layer well so it browns beautifully.
Use a sharp knife to cut the baklava before baking. Diamonds are classic, but squares work just as well. Cutting before baking helps the syrup soak into the layers later.
Bake at 350°F for 45 to 55 minutes, until the top is golden and crisp.
While the baklava bakes, prepare the syrup. Combine maple syrup, lemon juice, and water or orange juice in a saucepan. Bring to a boil, then add the lemon slices and simmer until the syrup thickens slightly.
Check the syrup while it is still warm. It should be slightly thick, similar to maple syrup. If it is too thin, simmer it for another minute or two.
When the baklava comes out of the oven, let it cool for about 5 minutes. Drizzle the warm or room-temperature syrup evenly over the top, making sure it flows into all the cuts and cracks. Sprinkle with chopped pistachios, then let the baklava sit for at least 2 hours so the layers absorb the syrup.
Once the syrup has soaked in, slice again if needed and serve. The baklava will be crisp on top, soft and sticky inside, and full of sweet citrus, cinnamon, and nutty flavor.
Storage
- Fridge: Store vegan baklava in the refrigerator for up to 1 week.
- Freezer: Place the baklava in a freezer-safe container and freeze for up to 6 months. Thaw it uncovered in the refrigerator before serving.