Vegan Baklava Recipe (Nut-Free)
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4.9
21 reviews
Excellent
Vegan Baklava Recipe (Nut-Free)
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Vegan Baklava Recipe that can be easily made nut-free with phyllo dough, dried apricots, dates or figs, and golden raisins. Walnut and coconut are optional. It is sweet, crispy, and super delish!
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Ingredients
For the Baklava:
- ½ cup sweetened shredded coconut For a nut-free baklava version of Lauren's recipe, replace the coconut with finely chopped dried dates (same amount).
- ½ cup walnuts For a nut-free baklava recipe, replace the walnuts with finely chopped dried figs (same amount). If you prefer, use other nuts such as pistachios, almonds, hazelnuts, or pecans!
- ¾ cup dried apricots
- ¾ cup golden raisins or currants
- ¼ cup caster sugar granulated sugar would work too! For our vegan version, I used beet powdered sugar!
- ½ teaspoon ground cinnamon
- 16 sheets of phyllo dough pastry (a 16-oz package) thawed in the refrigerator (Please do not thaw it over the counter; otherwise, your dough will become chewy instead of crispy).
- 8 tablespoon dairy-free unsalted butter melted (or use melted coconut oil, or melted regular unsalted butter for a non-vegan version that is also nut-free)
For the Syrup:
- 1 tablespoon agave nectar other options are pure maple syrup, golden syrup, or honey if you are not vegan
- ½ teaspoon ground cinnamon
- 1 teaspoon finely grated orange
- 1 cup granulated sugar I used beet granulated sugar for our vegan baklava but you can use others
Instructions
- Preheat the oven to 400 degrees F (204 degrees C). Grease a 10 x 7-inch glass pan (double recipe for a 13 x 9-inch).
- Make the vegan baklava filling: Place coconut and walnuts (or dried dates and dried figs), apricots, and raisins in a food processor. Add sugar and cinnamon. Process until finely chopped. The mixture will be clumpy.
- Assemble: Place the phyllo sheets on a clean work surface. Cover with a damp towel to prevent it from drying out—brush 1 sheet of the pastry with melted butter. Fold in half, pressing into the pan. Trim excess dough from the edges to fit the side of the pan. Sprinkle ½ cup dried fruit mixture evenly on top of the pastry.
- Brush another sheet of pastry with melted butter and fold it in half. Press into the baking dish on top of the first layer. Sprinkle with 2 Tablespoons of the fried fruit mixture. Then repeat the process with the remaining pastry sheets, butter, and 2 Tablespoons of the dried fruit mixture per layer, trimming edges as you go to fit the side of the pan.
- End layering with a pastry sheet buttered and folded in half. Using a sharp knife, carefully cut the stacked phyllo layers of pastry into thirds lengthwise. Then cut crosswise diagonally to make 16 diamond-pattern pieces.
- Bake for 30 minutes. Reduce the heat to 325 degrees F (163 degrees C) for about 10-15 more minutes or until golden brown. NOTE: The fruit mixture will darken faster than the pastry!
- Make the syrup: While the baklava is baking, make the syrup. Place the agave syrup, cinnamon, orange rind, sugar, and ⅔ cup cold water in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Bring it to a boil and then reduce the heat to medium. Simmer for 5 minutes or until the syrup is slightly thickened. Pour the hot syrup over the hot baked baklava.
- Serve: Let the vegan baklava cool in the pan and serve!
Equipments used:
Notes
- Some vegan baklava recipes use light olive oil to brush the phyllo dough, but I don't recommend it. It won't alter the flavor a lot! However, it will not help the baklava hold its shape when slicing it.
- Some vegan baklava recipes use light olive oil to brush the phyllo dough, but I don't recommend it. It won't alter the flavor a lot! However, it will not help the baklava hold its shape when slicing it.
- Some vegan baklava recipes use light olive oil to brush the phyllo dough, but I don't recommend it. It won't alter the flavor a lot! However, it will not help the baklava hold its shape when slicing it.
- How to Store Vegan Baklava
- How to Store Vegan Baklava
- How to Store Vegan Baklava
- Store leftovers, uncovered, in the fridge for up to 10-15 days. If you cover it, it will become soggy. It will become a little chewy and harder.
- Store leftovers, uncovered, in the fridge for up to 10-15 days. If you cover it, it will become soggy. It will become a little chewy and harder.
- Store leftovers, uncovered, in the fridge for up to 10-15 days. If you cover it, it will become soggy. It will become a little chewy and harder.
- Or you can store it at room temperature for up to 5-7 days, preserving the crispness.
- Or you can store it at room temperature for up to 5-7 days, preserving the crispness.
- Or you can store it at room temperature for up to 5-7 days, preserving the crispness.
- How to Freeze and Thaw
- How to Freeze and Thaw
- How to Freeze and Thaw
- To freeze, wrap the pan of baklava tightly in a double layer of plastic wrap and then a double layer of foil. Freeze for up to 3 months. It will protect it from freezer burn.
- To freeze, wrap the pan of baklava tightly in a double layer of plastic wrap and then a double layer of foil. Freeze for up to 3 months. It will protect it from freezer burn.
- To freeze, wrap the pan of baklava tightly in a double layer of plastic wrap and then a double layer of foil. Freeze for up to 3 months. It will protect it from freezer burn.
- Thaw in the fridge, uncovered.
- Thaw in the fridge, uncovered.
- Thaw in the fridge, uncovered.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3.2g
(6%)
Fat
10.8g
(17%)
Saturated Fat
5.1g
(26%)
Polyunsaturated Fat
2.2g
Monounsaturated Fat
2.7g
Trans Fat
0.2g
Cholesterol
15.1mg
(5%)
Sodium
146.7mg
(6%)
Potassium
170.5mg
(5%)
Fiber
1.7g
(7%)
Sugar
11.4g
(23%)
Vitamin A
396.2IU
(8%)
Vitamin C
0.7mg
(1%)
Calcium
17.2mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3.2g | 6% |
| Fat | 10.8g | 17% |
| Saturated Fat | 5.1g | 26% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15.1mg | 5% |
| Sodium | 146.7mg | 6% |
| Potassium | 170.5mg | 4% |
| Fiber | 1.7g | 7% |
| Sugar | 11.4g | 23% |
| Vitamin A | 396.2IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 17.2mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
4.9
21 reviews
Excellent
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