This vegan baklava is layered phyllo pastry filled with cinnamon-spiced chopped nuts and tender dates, finished with a sticky, bright maple-lemon syrup. It recreates the classic Middle Eastern dessert without butter or honey, using vegan butter and maple syrup for a rich, plant-based result.
Traditional baklava relies on butter and honey for richness and glaze. This version swaps in melted vegan butter and oil for brushing the phyllo, and a maple-based syrup flavored with lemon for the sweet soak. Dates are added to the nut filling to bring natural sweetness and a sticky texture, allowing the syrup to be less sweet than many classic recipes while still delivering a deeply satisfying dessert.
The layers of crisp, golden phyllo give way to soft, nutty layers flecked with lemon zest and warm cinnamon. The result is flaky, buttery (thanks to the vegan fat), and balanced by citrus and spice. A small sprinkle of chopped pistachios on top adds color and crunch.
There are many regional baklava variations. This recipe uses a mix of nuts—almonds, walnuts, and pistachios—and lemon zest for freshness. If you like, a few drops of rose water can be added to the syrup for a floral note, but use it sparingly as it is potent.
What is phyllo pastry?
Phyllo (filo) pastry is naturally vegan: the sheets are made without eggs or dairy. Sheets vary in size; the number required depends on your pan. For an 8×8-inch pan this recipe uses about 24 sheets cut to fit; larger sheets can be trimmed to size.
More vegan desserts with nuts:
- Vegan Pistachio Cookie Recipe
- Hazelnut Brownies
- Oatmeal Walnut Chocolate Chunk Cookies
- Vegan Almond Halwa
- Vegan Snickers Peanut Butter Cups
Baklava inspired desserts
- Baklava cheesecake
- Baklava cookies
- Baklava lassi
- Baklava cake
Vegan Baklava
Equipment
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1 8×8-inch (or 9×9-inch) baking pan
Ingredients
- 24 filo/phyllo sheets, cut to 8×8-inch size
For the filling:
- 2 cups nuts (blend of raw almonds, walnuts, and pistachios recommended)
- 10 soft Medjool dates, pitted
- Zest of 1 lemon
- 1/2–1 teaspoon cinnamon
- 1/4 teaspoon salt
For the syrup
- 1/2 cup plus 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 lemon slices
- 1/4 cup water or orange juice
For brushing the filo
- 6 tablespoons neutral oil or melted vegan butter (or a mix)
- 2 tablespoons finely chopped pistachios for topping
Instructions
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Thaw phyllo according to package directions, then keep sheets covered with a damp towel so they remain pliable while you work. Trim sheets to fit an 8×8 or 9×9 baking dish.
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Make the filling: Pulse the nuts in a food processor to a coarse meal. Add the pitted dates, lemon zest, cinnamon, and salt; process again until the dates are evenly distributed and the mixture holds together when pressed. Transfer to a bowl.
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Melt the vegan butter and mix with the oil if using. Set aside.
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Assemble: Brush the bottom and sides of the baking dish with some of the butter-oil mixture. Lay a phyllo sheet in the pan, brush lightly, and repeat to layer about 6 sheets. Spread a thin, even layer of the nut-date filling over the sheets.
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Continue layering phyllo in the same way: 1–2 brushed sheets between each thin layer of filling. I achieved about four nut layers total. Finish with about 6 phyllo sheets on top, brushing the top layers thoroughly with the butter-oil mix.
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Score the top into the shapes you prefer (diamonds are traditional) using a sharp knife before baking.
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Bake at 350°F (175°C) for 45–55 minutes, until the top is deep golden and crisp.
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Make the syrup: While the baklava bakes, combine maple syrup, lemon juice, water (or orange juice), and lemon slices in a small saucepan. Bring to a boil, then simmer over medium until slightly thickened. Remove from heat and let cool to warm or room temperature. Taste and adjust sweetness if desired; if you omitted dates, add 1–2 tablespoons sugar to the syrup.
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When the baklava is out of the oven, let it rest 5 minutes. Pour the warm (not hot) syrup evenly over the top, allowing it to seep into the cuts and cracks. Sprinkle with chopped pistachios.
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Let the baklava cool and sit for at least 2 hours to absorb the syrup before serving. If desired, re-slice along the scored lines and serve at room temperature.
Notes
Nutrition
Nutrition information is an approximation.
Ingredients explained
- Phyllo pastry: sold frozen or refrigerated; thaw and handle gently.
- Nuts: use any combination—walnuts, pistachios, and almonds are classic; single-nut versions (all walnuts or all pistachios) are also traditional in different regions.
- Dates: Medjool dates add natural sweetness and binding; omit and increase syrup sweetness if preferred.
- Flavorings: lemon zest and cinnamon brighten the filling; cardamom or vanilla are fine substitutes.
- Syrup: maple syrup replaces honey for a vegan glaze; citrus (lemon or orange) adds brightness. Rose water may be used sparingly.
- Fat for brushing: melted vegan butter or neutral oil keeps the phyllo golden and crisp.
Tips
- Use your preferred nuts—mix or single type—based on flavor and regional style.
- Add a few drops of rose water or orange blossom water to the syrup with caution; they are concentrated.
- To make a gluten-free version, look for gluten-free phyllo sheets.
Storage
- Fridge: Store covered in the refrigerator for up to 1 week.
- Freezer: Freeze in a freezer-safe container for up to 6 months; thaw in the refrigerator before serving.
