Vegan Baklava
This Vegan Baklava is a sweet, flaky delight filled with nuts and spiced with cinnamon, all drizzled with a heavenly maple syrup mixture. I love how it brings a taste of tradition into my plant-based kitchen.
Baklava has always held a special place in my heart—it reminds me of family gatherings and the love that goes into each layer.
Making this vegan version has been a wonderful journey, allowing me to create something that respects both my values and my sweet tooth.
One tip I’ve learned is to really take your time when layering the phyllo dough; it makes all the difference in how flaky and delightful the final result is!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Phyllo dough is the star here, so make sure it's vegan-friendly. I love using a mix of walnuts and pistachios for that gorgeous color and flavor! You could also try almonds or pecans if you’re feeling adventurous.
Tips & Notes
- •I keep mine wrapped tightly in foil to stay fresh for up to a week.
- •If you want extra crunch, add a pinch of nutmeg to the nut mixture.
Recipe Variations
- •Sometimes I’ll throw in some dark chocolate chips for a decadent twist.
- •You can also experiment with different spices like cardamom or cloves for a unique flavor.
Storage & Freezing
Store your baklava in an airtight container at room temperature. It’ll last about a week, but good luck keeping it around that long!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors meld together. Just keep it covered at room temperature.
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This Vegan Baklava is a sweet, flaky delight filled with nuts and spiced with cinnamon, all drizzled with a heavenly maple syrup mixture. I love how it brings a taste of tradition into my plant-based kitchen.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a bowl, mix the chopped walnuts, pistachios, and ground cinnamon together. Set aside.
- 3
Melt your vegan vegan butter in a small saucepan or microwave.
- 4
Take a large baking dish (about 9x13 inches) and brush a thin layer of the melted vegan vegan butter on the bottom.
- 5
Lay down the first sheet of phyllo dough and brush it with melted vegan vegan butter. Repeat this process, layering 8 sheets in total.
- 6
After the first 8 layers, spread about 1/3 of the nut mixture evenly over the phyllo.
- 7
Continue layering phyllo sheets, brushing each one with melted vegan vegan butter, until you’ve used half of the phyllo dough.
- 8
Add another layer of the nut mixture, then continue with the phyllo layers, finishing with the remaining nut mixture, and top with the last 8 sheets of phyllo, brushing each with vegan butter.
- 9
Using a sharp knife, carefully cut the baklava into diamond or square shapes.
- 10
Bake in the preheated oven for 45-50 minutes, or until golden brown.
- 11
While the baklava is baking, make the syrup. In a saucepan, combine the maple syrup, water, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
- 12
Once the baklava is done baking, pour the hot syrup evenly over it while it's still warm.
- 13
Let it cool completely before serving so the syrup can soak in.
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