This vegan baklava recipe shows you how to make the Greek classic with phyllo dough, agave nectar in place of honey, and not one but three types of nuts.
- Quick Glance
- 45 M
- 2 H, 30 M
- Makes 36 pieces
Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
In a blender, blitz the brown sugar and cinnamon until finely ground and powdery. Transfer to a small bowl.
In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Repeat with the pistachios and the almonds, combining each type of nut and 1/3 of the sugar mixture in a separate bowl.
Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s barely damp.
Remove 1 phyllo sheet and place it on a clean work surface. Brush half the phyllo sheet with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets.
Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more phyllo sheets, and the almonds. Layer the last 3 phyllo sheets on top.
Using a sharp paring knife, score the top layer of phyllo across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.)
Bake for 40 minutes, until the phyllo is lightly golden and crisp.
While the baklava bakes, in a small saucepan over high heat, combine the agave syrup, water, and lemon zest and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Remove from the heat and let cool slightly. Remove and discard the zest.
Pour the syrup over the warm bakvlava when it comes out of the oven. Cover the baklava with plastic wrap and refrigerate for at least 1 hour before serving. (You can refrigerate the baklava, tightly covered, for about 2 weeks.) Originally published December 11, 2013.
Recipe Testers' Reviews
This is, simply put, OMG delicious. My friends and family loved it. Comments included, “Soooo good,” “OMG,” and “Can I get the recipe?”
Although not an authentic baklava, this can very well replace the classic. In today's health-conscious world, I find this vegan baklava recipe to be the perfect fit. The use of the three varieties of nuts as opposed to all walnuts gives an added dimension and flavor.
I used shelled, salted pistachios and found the savoriness a great complement to the sweetness. I found all the ingredients in the local supermarket. I used agave, brown sugar, and phyllo made with wheat flour.
Cut it up, put a frilly toothpick in, and you'll have the best dessert at any potluck or family gathering. Be warned, you'll be making this again and again, so look into getting nuts in bulk. It's that good!
This recipe is what baklava dreams are made of. I love baklava, and even without the butter, this reads authentic all of the way. I had so much fun making this recipe
and eating it! This was a dessert splurge I won't soon forget!
I used honey instead of agave, and the syrup was quite lovely and not overbearingly sweet! I also loved the scoring technique, it worked perfectly!
My family nibbled on this all week. I store this in the covered 9-by-13-inch glass baking dish which I baked it in and it kept nice and
crisp and stayed fresh tasting all week long.
Another excellent recipe which I plan to make again!