Vegan Baklava
If you love baklava but aren’t sure if it’s vegan, you’re not alone! This flaky, sweet dessert often includes ingredients like butter and honey, but don’t worry—we’ve got everything you need to know about what to look for, plus a vegan baklava recipe you’ll fall in love with.
What Is Baklava?
Baklava is a rich, layered pastry that dates back to the Byzantine and Ottoman Empires. Traditionally made with paper-thin sheets of phyllo dough, chopped nuts, and a sweet syrup, it’s become a beloved dessert in Middle Eastern, Mediterranean, and Balkan cuisines.
The crisp phyllo layers and buttery nut filling are soaked in a syrup (usually made with sugar, lemon, and sometimes honey) to create an irresistible texture and flavor that holds up for days.
Is Baklava Vegan?
Not typically. Most traditional baklava uses:
- Butter: Brushed between the layers of phyllo dough for that golden, flaky texture.
- Honey: Commonly found in the syrup or nut mixture.
- Clarified Butter (Ghee): Sometimes used instead of regular butter.
But don’t worry—vegan versions are just as delicious! You can use vegan butter or coconut oil in place of dairy butter, and swap out the honey for agave or maple syrup. The result is just as crispy, sweet, and satisfying.
Vegan Ingredient Swaps
When shopping or baking, here’s what to use instead:
- Vegan butter or refined coconut oil for layering the phyllo.
- Agave syrup or maple syrup instead of honey. Or try a honey substitute.
- Store-bought phyllo dough is usually vegan, but always double-check the label just in case.
Always check the ingredient list or ask if you’re buying baklava, as recipes can vary.
Store-Bought Vegan Baklava
Vegan baklava is a rare gem in most grocery stores, but there are a few brands that deliver straight to your door:
Keep in mind that prices can be higher than homemade, so if you’re feeling adventurous, try the recipe below.
FAQs
Most store-bought phyllo dough is vegan, but it’s always a good idea to check the ingredient label. Avoid brands that include butter, eggs, or other animal products.
Phyllo dries out quickly once exposed to air. While working, keep unused sheets covered with a lightly damp (not wet) towel or plastic wrap.
Yes! Baklava freezes well. Freeze it after baking and cooling, either whole or in portions. Thaw at room temperature before serving. You can also freeze unbaked baklava, then bake it from frozen—just add a few extra minutes to the bake time.
Traditional baklava relies on nuts for texture and flavor, but you could try using seeds like sunflower or pumpkin seeds if you have allergies. The flavor will be different, but still delicious.
Serving Tips
- Baklava tastes best after resting overnight. The syrup fully soaks in, making the layers even more flavorful.
- Store at room temperature in an airtight container for up to 2 weeks.
- Serve with hot tea or coffee to balance the sweetness.
How To Make Baklava
Making baklava at home sounds intimidating, but it’s easier than you think. You’ll layer phyllo dough with a spiced nut mixture, brush with melted vegan butter or oil, bake until golden, then soak with a zesty citrus syrup. The result? Crispy, sticky, flavor-packed perfection.
For detailed instructions, follow the printable recipe card below.
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Best Vegan Baklava Recipe
Ingredients
- ½ cup plus 1 tablespoon vegan butter, (125g) or coconut oil, melted
- 13 ounce vegan filo pastry, (375g)
- dried rose petals, to serve (optional)
Nut Filling
- 2 cups pistachios, (300g)
- 1 cup walnuts, (100g)
- ½ cup brown sugar, (100g)
- 1 teaspoon ground cardamom
- large pinch of sea salt
Citrus Syrup
- 5-6 large oranges, lemons, limes or grapefruits, or a mix
- 2 cups granulated white sugar, (400g)
Instructions
Make the Citrus Syrup
- Prepare the citrus syrup. Wash the fruit well, then slice off large strips of peel using a vegetable peeler (and avoiding too much of the white pith), until it has all been removed. Cut the peeled strips into thin slivers and add them to bowl of water as you go, to stop them browning
- Add the granulated sugar and a cup (8 fl oz) of water to a saucepan and stir briefly to dissolve. Bring to a boil.
- Drain the citrus zest, then add it to the boiling syrup and reduce the heat to a simmer. Simmer for 45 minutes, swishing occasionally.
- Strain the syrup and allow it to cool before transferring it to a clean, sealable jar and storing it in the fridge.
Prepare the Filling
- Put the nut filling ingredients in a food processor and pulse into a rough rubble. Place the butter or coconut oil in a small saucepan over low heat and gently heat until mostly melted. Set aside.
Assemble Baklava
- Preheat the oven to 200°C (400°F). Line a baking tray about the same size as your filo sheets with parchment paper and brush a little of the butter or oil over the paper.
- When working with the filo pastry, either proceed quickly or cover with a scarcely damp tea towel to stop it drying out. Place a filo sheet on the baking tray and use a pastry brush to splatter a little of the butter or oil over the top. Brush to spread it out in an even layer, then repeat with eight more sheets of filo to create your base layer.
- Spread half the nut filling over the filo. As the number of sheets in a packet of filo can vary, count how many you have left. You will need ten sheets for the top layer, so use however many are remaining for your middle layer, repeating the buttering process. Top with the remaining nut filling.
- Brush six sheets of filo with butter or oil and place over the final layer of nuts. Place two more sheets of filo over one half of the filling at a 90-degree angle, then brush with butter or oil and tuck the ends under the filled half of the pastry. Repeat with two more filo sheets on the other side.
- Using a paring knife, and pressing down on the filo around the knife, diagonally score the baklava into diamonds, for ease of cutting later on. Delicately brush any remaining butter or oil over the top.
- Transfer the tray to the oven and immediately reduce the oven temperature to 170°C (340°F). Bake for 40 minutes, or until the pastry is crisp and golden.
- Remove the baklava from the oven and evenly pour 1 ⅔ cups of the cooled citrus syrup over the top. Bake for another 5 minutes, then remove from the oven again and allow to cool to room temperature.
- Use a sharp knife to separate the baklava into diamonds for serving and scatter with dried rose petals, if desired. The baklava will keep in an airtight container on the benchtop for up to 2 weeks of glorious snacking.
Notes
Nutrition
Vegan baklava recipe shared with permission from The Vegan Baker by Zacchary Bird, published by Smith Street Books. Vegan baklava recipe photo by Emily Weaving.
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Leave a Comment
My first time trying baklava and it’s delicious!
I’ve never had baklava before so couldn’t compare it to the butter and honey-based version, but was amazed at how unique and delicious this vegan baklava was. Thank you!
Baklava is one of my favourite desserts. Love that this is a vegan version and enjoyed reading the history of it!
Omg, this is amazing! I’ve never eaten baklava before and it’s the most delicious dessert. I thought it would be much harder to make, but this recipe is straightforward and explains everything simply. Love!
The citrus syrup is my favorite part of this! It’s such a good use for all the grapefruits in Texas farmers markets in the winter.
Love the easy swaps to make it vegan! So delicious! Thanks for the tip about leftover zest!
Delicious and surprisingly easy to make! Saving this recipe to make again for Christmas!
Loved your version of baklava. I went wild and made it with limes, which I’ve never done before. It gave such a different flavour, but so good.