Vegan Baklava (& Other Iftar Desserts!)

Carissa's Notes on Ingredients

Vegan Baklava

• Nuts - I like a blend of pistachios and walnuts, heavy on the pistachios. But you can also use cashews, almonds and pecans.
• Granulated sugar - Don't use brown sugar, otherwise it'll add too much moisture and could make your baklava soggy.
• Ground cinnamon - Feel free to add other spices like nutmeg, cloves and cardamom.
• Salt
• Vegan butter - I've heard some people use olive oil instead with success, but I like the flavor and browning color effect of vegan butter.
• Frozen phyllo dough

Maple & Rose Syrup

• Water
• Granulated sugar - You could substitute all the simple syrup with maple syrup. You could also swap in brown sugar to make simple syrup, but don't use powder sugar, because the added cornstarch can make the syrup cloudy, affecting the look of your baklava masterpiece.
• Maple syrup - Replaces the honey to sweeten the syrup; you can also use agave nectar, corn syrup, or make more simple syrup.
• Rose water - Rose water is optional to infuse a floral aroma into the syrup. It's a common ingredient used in Middle Eastern cuisine.

Tips for Working with Phyllo Dough

• Allow your frozen phyllo dough to thaw in the fridge overnight, then at room temperature for an hour or two. This will help prevent it from cracking, tearing, or sticking together.
• Don't substitute puff pasty or pie crust, since these will make your vegan baklava layers too thick.
• Handle your phyllo dough (also called filo dough) gently. It's so thin that it can tear easily.
• Use your baking pan to measure and trim the phyllo sheets so they're the same size as the base of your baking pan. I usually cut 3 to 4 sheets at a time.
• Keep the phyllo that you aren't using covered with plastic wrap and a damp kitchen towel to prevent them from drying out and cracking.

Let's Make Baklava Together!

These are the general steps to make homemade vegan baklava. For the full step-by-step instructions, scroll down to the recipe card at the bottom of this post.

1. Blend the nuts, sugar, cinnamon, and salt in a food processor.

2. Roll out the phyllo dough and trim it to fit in your baking dish.

3. Brush your baking dish with melted butter.

4. Layer 10 phyllo sheets in your baking dish with melted butter brushed in between each layer.

5. Sprinkle one third of the nut mixture evenly on the buttered phyllo sheet.

6. Layer 5 more phyllo dough sheets brushed with melted butter.

7. Sprinkle one third of the nut mixture on top.

8. Layer 5 more phyllo dough sheets brushed with melted butter.

9. Sprinkle the remaining nut mixture on top.

10. Layer 5 more phyllo dough sheets brushed with melted butter.

11. Slice the baklava in 12 squares, then cut each square on the diagonal.

12. Bake for 40 to 45 minutes, until the top is dark golden brown and crispy.

13. Boil then simmer the rose water syrup. Set aside to cool while the baklava finishes baking.

14. Pour the syrup all over the hot baklava as soon as it comes out of the oven.

15. Cool at room temperature for at least 3 hours, then re-slice and serve. Enjoy!!

Recipe Tips

• Thick Bottom: The bottom layer should be the thickest layer with 10 sheets of phyllo dough. This allows you to pick it up and eat it.
• Nut Topping: Save a couple tablespoons of chopped nuts to sprinkle on top right after you pour the syrup, so it sticks on top and looks even more impressive.
• Cutting Slices: Cut the baklava before it's baked, while the phyllo dough is still soft. If you try to cut baked baklava, the phyllo will shatter.
• Pouring Syrup: Pour the syrup onto the baklava as soon as it comes out of the oven, then allow it to cool for a few hours. This allows the syrup to soak into all the layers creating a scrumptious, sticky texture.

Storing

• Room temperature: I usually store homemade baklava in the pan covered with plastic wrap for up to 3 days at room temperature.
• Fridge: store in the fridge in an airtight container for up to 1 week.
• Freezer: store in an airtight container for up to 3 months. Thaw in the fridge before eating.

Note that leftover phyllo will absorb moisture, so the layers won't be quite as crispy as the first day it's baked.

More Middle Eastern Desserts for Iftar

I made this vegan baklava recently to share with my in-laws for iftar dessert during Ramadan. Here are some more Middle Eastern-inspired recipes to enjoy during Ramadan, or for any occasion!

• Vegan Knafeh
• Mamool (Date-Filled Cookies)
• Basbousa (Semolina Cake)
• Baklava Cheesecake
• Light and Sweet Date Cake