This golden and crispy vegan baklava features delicate layers of buttery phyllo paired with a pistachio butter and walnut filling and a warm maple vanilla syrup. It's a simple, plant-based take on traditional baklava that delivers all the sweet, nutty crunch but without dairy or refined sugar.
Baklava has been my favorite dessert since I was introduced to it at a young age when my Mom would pick it up from the grocery store. However, it's been years since I've eaten it because I've never been able to find a vegan baklava. So, although it seemed very intimidating, making it homemade was so easy and truly better than store-bought.
Pistachio butter is spread between the phyllo sheets with chopped walnuts, so you get creamy and crunchy in every bite. Then a maple syrup made with maple crystals soaks into every layer. This baklava is perfect for holidays, gatherings, or anytime you want to treat yourself.
If you love pistachios as much as I do, try my Dubai Pistachio Chocolate Bar Recipe or Gluten-free Vegan Pistachio Cookies next.
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Why You'll Love This Recipe:
- Crispy, flaky, and golden.
- Creamy pistachio butter in every layer.
- Sweetened with maple instead of honey.
- Easier than it looks.
- Makes a stunning holiday dessert.
Ingredients To Make This Flaky Vegan Baklava:
- Phyllo Dough: These paper-thin sheets bake up into the crisp, flaky layers baklava is known for. Most store-bought phyllo is naturally vegan, but check the label to be sure.
- Pistachio Nut Butter: This is my favorite part of the recipe. I use Wilderness Poets Extra Crunchy Roasted Pistachio Nut Butter, which adds a rich, creamy layer with little bits of crunch. Fair warning: you'll want to buy two jars, because one is going straight to the spoon or use it to make my Pistachio Avocado Mousse.
- Walnuts: Finely chopped Wilderness Poets California Walnuts add classic baklava crunch and a mild, buttery flavor.
- Vegan Butter: Melted vegan butter is brushed between the layers so the phyllo turns golden and crisp.
- Maple Crystals: Wilderness Poets Maple Crystals dissolve into a rich maple syrup that replaces the honey in traditional baklava.
- Water: This turns the maple crystals into a pourable syrup.
- Vanilla Extract: Adds warmth and depth to the syrup.
- Almond Extract: Just a teaspoon gives the syrup a lovely bakery-style flavor.
- Pistachios: Finely chopped Wilderness Poets California Pistachios are sprinkled on top for color and crunch.
See recipe card for quantities.
How To Make It:
Prep the dish and phyllo: Preheat the oven to 350°F and brush an 8x8-inch baking dish with melted vegan butter. Carefully unroll the thawed phyllo, trim the sheets to fit if needed, and keep them covered with a lightly damp towel so they don't dry out.
Step 1 - Make the syrup: Add the maple crystals and water to a small saucepan over medium heat. Simmer gently, stirring occasionally, until the crystals dissolve and the syrup reduces slightly. Remove from the heat, stir in the vanilla and almond extracts, and set aside to cool.
Step 2 - Start the bottom layers: Place 2 sheets of phyllo in the dish and lightly brush with melted vegan butter.
Step 3 - Add the filling: Gently spread some of the pistachio butter over the phyllo. Go slowly, since phyllo rips easily. Sprinkle a layer of chopped walnuts over the top.
Step 4 - Repeat the layers: Add 2 more sheets of phyllo and brush with butter. Keep layering pistachio butter, walnuts, and buttered phyllo until the filling is used up.
Step 5 - Finish the top and cut: Layer on the remaining phyllo sheets, brushing each one generously with butter. Then use a sharp knife to cut the baklava into squares, diamonds, or triangles before baking.
Step 6 - Bake and add the syrup: Bake for 35 to 40 minutes, until golden and crisp. Pour the cooled syrup over the hot baklava right away, sprinkle with chopped pistachios, and let sit for at least 2 to 3 hours before serving.
Top Tips:
- Thaw the Phyllo Properly: Thaw it overnight in the fridge, then let it sit at room temperature for an hour. Cold or half-frozen phyllo cracks easily.
- Keep It Covered: Phyllo dries out in minutes. Keep a lightly damp towel over the sheets you aren't using.
- Warm the Pistachio Butter: If it's too thick to spread, warm it for a few seconds so it glides over the phyllo without tearing it.
- Don't Skip Cutting First: Baked phyllo shatters when you cut it. Cutting before baking gives you clean pieces.
- Cool Syrup, Hot Baklava: Pouring cooled syrup over hot baklava keeps the layers crisp instead of soggy.
Variations And Substitutions:
- Swap the Nuts: Use all pistachios, all walnuts, or try almonds. But I prefer the walnut and pistachio combo. It gives you the best balance of buttery and nutty.
- Change the Nut Butter: Almond or cashew butter will work in place of the pistachio butter. But it won't taste the same.
- Add Cinnamon: Toss the chopped walnuts with 1 teaspoon of cinnamon for a warm, spiced version.
- Use Maple Syrup: No maple crystals? Use pure maple syrup and simmer it with a little water and the extracts until slightly thickened.
- Add Citrus: Simmer a strip of orange or lemon peel in the syrup for a bright, fresh flavor. For more citrus desserts, try my Vegan Lemon Bars.
Storage
- Refrigeration: Store baklava loosely covered at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
- Best Texture: Baklava tastes even better the next day once the syrup has fully soaked in. Leave it uncovered or loosely covered so the top stays crisp.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
Equipment
- 8x8-Inch Baking Dish: For layering and baking the baklava.
- Pastry Brush: For brushing melted butter between the phyllo sheets.
- Small Saucepan: For simmering the maple syrup.
- Offset Spatula: For gently spreading the pistachio butter.
- Sharp Chef's Knife: For cutting clean pieces before baking.
Recipe FAQs:
No. Traditional baklava is made with butter and often sweetened with honey. This version uses vegan butter and a maple syrup made from maple crystals, so it's completely plant-based.
Most store-bought phyllo dough is vegan, made with just flour, water, oil, and vinegar. Always check the label, since some brands add butter or eggs.
The syrup was probably too warm, or the baklava had cooled before you added it. Pour cooled syrup over hot baklava, and store it loosely covered so moisture doesn't build up.
Yes, and I recommend it. Baklava is even better a day after baking, which makes it a great make-ahead dessert for holidays.
Yes, if you can find gluten-free phyllo dough. It's more fragile than regular phyllo, so handle it gently and keep it well covered while you work.
More Amazing Holiday Desserts To Try Next:
If you try this Vegan Baklava Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Baklava
Equipment
Ingredients
Baklava
- 8 ounces phyllo dough 1 roll, thawed
- 8 ounces 1 cup Wilderness Poets Extra Crunchy Roasted Pistachio Nut Butter
- 8 ounces 1 cup Wilderness Poets California Walnuts finely chopped
- 1 cup vegan butter melted
Maple Syrup
- 1½ cups Wilderness Poets Maple Crystals
- 1⅓ cups water
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Topping
- ¼ cup Wilderness Poets California Pistachios finely chopped
Instructions
Prepare the syrup:
- Add the maple crystals and water to a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the maple crystals have completely dissolved and the syrup has slightly reduced.
- Remove the syrup from the heat and stir in the vanilla extract and almond extract. Set aside to cool while you assemble and bake the baklava.
Preheat the oven:
- Preheat the oven to 350°F. Brush the bottom and sides of an 8x8-inch or similar-sized baking dish with melted vegan butter.
Prepare the phyllo:
- Carefully unroll the thawed phyllo dough and trim the sheets to fit your baking dish if needed. Keep the unused sheets covered with a lightly damp kitchen towel while working so they don't dry out.
Create the bottom layers:
- Place 2 sheets of phyllo in the baking dish and lightly brush with melted vegan butter.
Add the filling:
- Gently spread some of the pistachio nut butter over the butter. It's important to do this slowly and carefully because the phyllo dough can rip easily. Sprinkle a layer of the chopped walnuts over the pistachio butter.
- Add another 2 sheets of phyllo, brushing the top with melted vegan butter. Repeat the layers of pistachio butter, walnuts, and buttered phyllo until the filling is used.
Finish the top:
- Top with the remaining phyllo sheets, brushing each layer generously with melted vegan butter. Brush the top layer well with any remaining butter.
Cut before baking:
- Using a sharp knife, carefully cut the baklava into squares, diamonds, or triangles before placing it in the oven.
Bake:
- Bake for about 35-40 minutes, or until the phyllo is deeply golden brown and crisp.
Add the syrup:
- As soon as the baklava comes out of the oven, slowly pour the cooled maple syrup evenly over the hot baklava, allowing it to soak between the layers.
- Sprinkle the top with the finely chopped Wilderness Poets California Pistachios.
- Allow the baklava to cool completely and sit for at least 2-3 hours before serving so the syrup can fully absorb and the layers can set.
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