Baklava is a layered filo pastry delicacy filled with chopped nuts and sweetened with honey or syrup. It was one of Ottoman cuisine’s most beloved sweet pastries. Growing up in Bulgaria, baklava was one of the most common desserts made in my household. It is one of the super unhealthy ones but it is also definitely worth making once in a while. Not everyone likes baklava due to how sweet it is, but if you’ve got a sweet tooth chances are that it is perfect for you.
Baklava is traditionally made in big pans. Many layers of filo dough are spread in the pan, separated with melted butter and vegetable oil. On top of that, a layer of chopped nuts—usually walnuts or pistachios, though hazelnuts can also be used—is added, followed by further layers of filo. Although most recipes call for numerous layers of filo and nuts, some just call for top and bottom pastry.
The dough is cut into regular pieces, frequently parallelograms (lozenge-shaped), triangles, diamonds, or rectangles, before baking (180 °C, 356 °F, 30 minutes). After baking, a honey, rosewater, or orange flower water syrup is poured over the baked baklava and left to soak in. Baklava is frequently garnished with ground nuts and served at room temperature.
This baklava is one of the easiest, most simple vegan desserts to make and it is also incredibly budget-friendly producing large quantities of dessert. Perfect, if you need to make dessert in bulk! This recipe is also naturally vegan so I did not even have to veganize it!
Easy Vegan Baklava
- 2¼ cups + 1 tbsp sugar 500g
- 1 cup water 250 ml
- ½ cup vegan butter 120g
- 0,4 cup oil of choice (I used sunflower) 100ml
- 1 pack phyllo dough
- 2 cups walnuts 250g
- Start by preheating your oven to 180 °C, 356 °F.
- Count how many phyllo sheets you have in the pack and separate them in half (right between the middle, you will put the walnuts later).
Preparing the sauces
- For the oily part: mix the oil and butter in a casserole and heat up until it melts into one consistency.
- For the syrup: mix the sugar and water and heat up in a casserole until it is homogenous.
Back to the baklava
- After you have the sauces on the side cooling off, you can start layering your baklava
- Put 3 sheets of phyllo dough (or 2 depending on how many you have), then use a brush to spread some of your oily/buttery sauce, repeat the same until you reach half of the phyllo sheets.
- After you reach the half, brush with some oil/buttery sauce again and add the walnuts on top.
- Continue layering sheets with oily/buttery sauce until you are out of sheets.
- Cut up the baklava now into squares of your choice (smaller ones look better) and then brush or pour the rest of the oily/buttery sauce around.
- Bake for around 30 minutes (or until golden).
- After your baklava is out, pour half of your sugary sauce and put it in the fridge to cool off for minimum 3 hours.
- After you take it out of the fridge, pour the rest of the sugary sauce and enjoy!
Is vegan baklava very fattening?
Not going to lie to you, this baklava is not healthy and insanely high in fat. Sugar, oil and butter are not very healthy for you but as long as you eat this rarely, you will be fine. Don’t think of this recipe as your everyday sweet solution but think of it as a rare treat.
Is baklava vegan?
As far as I know – baklava is traditionally not vegan since it is made of butter. However, it is likely that a lot of the store bought baklava is accidentally vegan since it is cheaper to make this way. If you find a baklava place near you it is worth checking out since some of their options are likely vegan. If you are buying the baklava from a supermarket make sure to check the ingredients before purchasing it.
How do you I keep my vegan baklava from getting soggy?
Baklava can be stored for several days at room temperature. Covering it tightly with plastic wrap will cause your phyllo to become soggy. Instead, cover your baklava with a clean tea towel or piece of cheesecloth once it has totally cooled. This keeps it crisp and fresh.
Why does my vegan baklava fall apart?
The use of too much buttery/oily sauce between the pastry sheets is most likely the cause of soggy vegan baklava. All that is required is a thin covering of the sauce. Pouring hot syrup over phyllo pastry that has just come out of the oven might also make the dessert mushy so you might want to wait for it to cool slightly a bit.
Love lemon? Try an easy vegan lemon cake.
Explore other super easy vegan desserts:
Base recipe for easy vegan cupcakes – add any flavor you like and make the perfect cupcakes from scratch. So sweet and tasty!
Vegan chocolate cake with pie crust – perfect ending to any dinner. Easy vegan chocolate cake that anyone can make.
One of the most popular Danish vegan pastries made vegan – hindbaersnitter. Try this delicious vegan raspberry dessert – it is quick and easy.