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.

This vegan baklava may not be the classical ideal extolled in Greece, but it’s spectacularly close. It relies on a modest amount of agave syrup rather than copious quantities of honey for sweetness. What ensues is less cloying yet still altogether worthy of the gods. We daresay you won’t be disappointed. Originally published December 11, 2013.–Renee Schettler Rossi
Vegan Baklava
Ingredients
- 1/2 cup dark brown sugar or Sucanat
- 1/2 teaspoon ground cinnamon
- 1 cup walnut pieces
- 1 cup shelled pistachios
- 3/4 cup raw almonds
- 12 sheets phyllo dough, thawed overnight in the refrigerator
- 1/2 cup light olive oil or melted coconut oil, plus more for the pan
- 1 cup agave syrup (or, for a non-vegan version, honey)
- 1/2 cup cold water
- Zest from 1 large lemon, preferably organic, removed in 1 long strip
Directions
- 1. Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
- 2. In a blender, blitz the brown sugar or Sucanat and cinnamon until finely ground and powdery. Transfer to a small bowl.
- 3. 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, dumping each type of nut in a separate bowl.
- 4. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s barely damp. Remove 1 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.
- 5. 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.
- 6. 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.
- 7. Pour the syrup over the pastry. 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.)
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I have a question, would the phyllo dough be gluten-free? (I dont think so, but I rather ask.)
Hello, Andreina. No it wouldn’t be. You’d need to purchase that product specifically, if it’s sold, or make it. There are many recipes on the Internet for gluten-free phyllo, but I can’t recommend any because we haven’t made them ourselves.
I’m a bit confused. Isn’t phyllo dough made similarly to puff pastry–with loads of butter? How is this vegan?
dontctallmechef, no, classic phyllo dough is made with flour, water, a bit of oil, and sometimes vinegar.
Would you be able to use maple syrup in this recipe?
Hi Sara, we didn’t test the baklava with maple syrup though I’ve seen many recipes that use it in place of the agave or honey. Give it a try and let us know how it turns out.
I rarely leave reviews but have to for this one. This is the most delicious treat I have ever cooked. I made it for a vegan Thanksgiving dinner not knowing how it would turn out but it was a massive hit!! All the guests loved it!!!! Thank you so much for sharing! And it was not that difficult to make—a little time-consuming, especially because my blender is not exactly suitable for grinding nuts, but it tastes heavenly. I should share the recipe with all my friends and this will go into my permanent recipe collection. Will try to upload a picture of the almost empty pan if I can. :)
Neha, so lovely to hear that you love this vegan baklava as much as we do! Thanks so much for taking the time to let us know. If you’d like to email your photo to me at renee@leitesculinaria.com I can have it uploaded with your comment. Again, thank you! Looking forward to hearing which other vegan recipes from our site you try!