Vegan Baklava {Dairy Free}

Ingredients

• 454 g (1 pound)phyllo pastry sheets
• al gustoolive oil spray
• 240 g (2 cups)shelled pistachios, chopped
• 200 g (2 cups)walnuts, chopped
• 60 ml (¼ cup)maple syrup
• 2 tspground cinnamon
• ¼ tspground nutmeg
• ¼ tspground cloves
• 355 ml (1½ cups)maple syrup
• 200 g (1 cup)brown sugar
• 355 ml (1½ cups)water
• 1cinnamon stick
• zest of 1lemon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the filling

   Combine the pistachios, walnuts, 60 ml (¼ cup) maple syrup, 2 tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ground cloves in a large bowl. Set the mixture aside.

3. 3

   Prepare the dish

   Lightly coat the base of a 23 × 33 cm (9 × 13-inch) baking dish with olive oil spray.

4. 4

   Layer the base

   Place one phyllo sheet in the dish and spray it lightly with olive oil. Add another sheet and spray again; repeat until you have layered five sheets.

5. 5

   Add the filling

   Spread a thin layer of the nut mixture over the phyllo.

6. 6

   Build the layers

   Add five more phyllo sheets, spraying each lightly with olive oil before adding the next. Repeat the layering with the remaining nut mixture, keeping five phyllo sheets aside for the top.

7. 7

   Finish the top

   Cover the final layer of nuts with the five reserved phyllo sheets.

8. 8

   Cut the pastry

   Use a sharp knife to cut the unbaked baklava into squares or triangles; it will be much harder to cut once baked.

9. 9

   Bake until golden

   Bake for approximately 35–45 minutes, until the top begins to brown.

10. 10

    Start the syrup

    While the baklava bakes, combine 355 ml (1½ cups) maple syrup, 200 g (1 cup) brown sugar, 355 ml (1½ cups) water, the cinnamon stick and the lemon zest in a small saucepan. Bring to the boil over medium heat.

11. 11

    Simmer the syrup

    Lower the heat and simmer for 5–10 minutes, until the syrup thickens. Remove the cinnamon stick and set the syrup aside to cool.

12. 12

    Pour over baklava

    Take the baked baklava out of the oven and pour the syrup over it very slowly, giving it time to soak in. Avoid oversaturating the pieces; you may have syrup left over.

13. 13

    Cool before serving

    Leave the baklava to cool for 3–4 hours, then serve at room temperature.

What is vegan baklava?

Baklava is a layered pastry found across the cuisines of the former Ottoman Empire and the eastern Mediterranean, with regional versions differing in nuts, spices and syrup. This plant-based version keeps the familiar crisp phyllo and sweet, nut-filled layers while using olive oil spray instead of butter.

Pistachios and walnuts bring a mix of colour and rich, earthy flavour. Maple syrup appears in both the filling and the finishing syrup, giving the dessert a consistent sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 554 calories, 9g protein, 78g carbs, 24g fat.

Most of the carbohydrates come from the phyllo, maple syrup and brown sugar, while the pistachios and walnuts contribute much of the fat and some protein. Serve a piece with fresh fruit, or enjoy it after a meal with a source of protein, to make the plate feel more rounded.

The nut filling

Chop the pistachios and walnuts so the filling is fine enough to spread between pastry layers, but still has some texture. Mix them thoroughly with the smaller amount of maple syrup and the spices before assembling.

Thin layers matter: a modest scattering lets the phyllo remain crisp and keeps the slices from becoming too dense.

Working with phyllo

Phyllo dries out quickly when exposed to air, so keep the sheets covered while you work and lift them gently. A small tear is not a problem; the stacked layers will hold together.

Oil spray: apply a light coating between sheets rather than soaking them. This helps separate and crisp the layers without making the base greasy.

Cut before baking

The recipe cuts the baklava while it is still unbaked, when the pastry is easier to slice cleanly. Use a sharp knife and cut all the way through the layers, following squares or triangles as you prefer.

Even pieces make serving simpler, and the cuts provide channels for the syrup to travel through the finished pastry.

Watch the bake

Bake at 175°C (350°F) for approximately 35–45 minutes, checking for a browned top. The exact time can vary with the oven and the pastry, so use the colour cue rather than relying on the clock alone.

The syrup can be made while the tray bakes. Simmer it for 5–10 minutes, until thickened, then remove the cinnamon stick and let it cool.

Syrup and texture

Pour the syrup slowly over the hot baklava, giving it time to soak in between additions. Add it carefully rather than tipping the whole pan over at once; the recipe notes that some syrup may be left over.

Let the tray stand for 3–4 hours before serving at room temperature. This resting time allows the syrup to settle through the pastry while the top retains some crispness.

How to serve it

Serve the pieces at room temperature as a dessert or with tea or coffee. Their sweetness and nutty richness work well after a simple meal.

For a more balanced plate, pair a piece with fresh fruit such as berries or citrus segments. Cut smaller pieces if you want to offer baklava alongside other desserts.

Recipe notes & tips

• Keep unused phyllo sheets covered so they do not dry out as you assemble the layers.
• Spray each sheet lightly; too much oil can leave the layers heavy.
• Spread the nut filling thinly and evenly for consistent layers.
• Cut all the way through the pastry before baking for neater portions.
• Pour the syrup slowly and stop if the pastry is already well soaked.
• Allow the full 3–4 hours of cooling before serving.

Variations

• Citrus twist: replace the lemon zest with orange zest for a different aromatic note.
• Nut balance: use more pistachios and fewer walnuts while keeping the total quantity similar.
• Extra spice: add a little more cinnamon to the filling if you prefer a warmer flavour.
• Different cut: slice the pastry into diamonds or triangles before baking.
• Maple finish: reserve any leftover syrup and serve a little on the side for those who want extra sweetness.

Common mistakes to avoid

• Dry phyllo: keep the sheets covered between layers so they remain flexible.
• Heavy oiling: use a light spray between sheets to avoid greasy pastry.
• Thick filling layers: spread the nuts thinly so the pastry layers bake evenly.
• Cutting after baking: score the portions before the tray goes in the oven.
• Overbaking: take the tray out when the top begins to brown, within the stated 35–45 minutes.
• Too much syrup: pour gradually and do not force all of it onto the baklava if it is already saturated.

How to store

Once fully cooled, store the baklava in an airtight container at room temperature and eat within 3–4 days for the best texture. Avoid reheating if you want to preserve the contrast between syrup-soaked layers and the crisp top.

Frequently asked questions