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baklava vegan

Vegan Baklava

This simple vegan baklava is light and flaky, with intense swee, nutty and bright flavors.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 20 pieces
Author: Kathy Patalsky


  • large casserole dish


  • 16 oz walnuts finely chopped or processed
  • 1 1/2 tsp cinnamon
  • 1 package phyllo dough vegan variety
  • 1 cup vegan butter
  • 1/2 cup maple syrup
  • 1 cup water
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup lemon juice
  • 1/2 tsp lemon or orange zest
  • additional butter or oil for greasing pan
  • drizzle of extra virgin olive oil
  • 1/4 cup pistachios chopped


  • Preheat oven to 350 degrees. Grease a large casserole dish with vegan butter or olive oil.
  • Finely process the walnuts in a blender or food processor. Toss them with the cinnamon.
  • Melt your butter. I use a microwave for about 30-60 seconds.
  • Start your layering. Add a few sheets of phyllo, followed by brushing the top layer with butter - about 3 Tbsp of melted butter at a time. Add a layer of nuts, then repeat the phyllo dough. I did 2-4 sheets, then another layer of nuts. Repeat until all the nuts and butter has been used up, then top with the remaining phyllo dough. I then did a drizzle of olive oil right over top.
  • Bake the balkava for 50 minutes at 350 degrees.
  • While the baklava is baking, prepare the syrup. In a small pot, bring the sugar, maple syrup and water to a boil. Reduce heat to a simmer and stir until the sugar is dissolved. Stir in the vanilla and zest. Allow to simmer for about 15 minutes.
  • Remove baked baklava from oven. Slice with a sharp knife into pieces. I did diagonal diamonds, but squares work too.
  • Pour the lemon juice over top. (This is my own little step that isn't in traditional recipes, but I like that extra burst of citrus.)
    Pour the simmered sugar mixture over top - distributed evenly across the top layer of phyllo, allowing the sugar to saturate the top and inside layers of the baklava.
  • Sprinkle the chopped pistachio over top.
  • Allow to cool for a few minutes before serving. Store at room temperature for up to a day, otherwise, store in the fridge.


recipe adapted from all recipes
I used The Fillo Factory vegan phyllo dough

Nutrition Estimate

Calories: 353kcal | Carbohydrates: 31g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 184mg | Potassium: 159mg | Fiber: 2g | Sugar: 16g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg