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4.9 from 21 votes

Vegan Baklava Recipe (Nut-Free)

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!

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
Servings: 16 pieces
Calories: 220 kcal
Course: Dessert
Cuisine: Greek

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. Serve: Let the vegan baklava cool in the pan and serve!

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

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

% 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.