Easy Vegan Persian Baklava Recipe

~ Plant-Based Persian
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This vegan Persian baklava recipe is made with plant-based filo pastry, ground nuts, featuring a simple syrup, and a delightful combination of flavors.,

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Why You’ll Love Persian Baklava

  • Baklava (pronounced “baghlava” in Persian) was one of the most popular desserts in the Ottoman Empire. While there are various methods and recipes for baklava, it continues to be one of the most popular sweets in Iran today.
  • Baklava is a layered pastry dessert made of filo pastry and filled with finely ground nuts.
  • This recipe is vegan, using a plant-based filo pastry and a simple syrup in lieu of honey.
Vegan Baghlava Persian Baklava

Ingredients/Equipment Notes

To make this delicious Persian Baklava, you will need the following ingredients (full measurements are in the recipe card below):

  • Vegan phyllo dough (I use Fillo Factory which you can find at Whole Foods)
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • Slice of lemon
  • 1/2 cup walnuts finely chopped
  • 1/2 cup almonds finely chopped
  • 1/2 cup pistachios finely chopped
  • 1/2 cup vegan butter (I use Earth Balance)

You will also need the following equipment:

How to Make the Best Persian Baklava

  • Thaw phyllo dough according to package instructions. If thawed in the refrigerator, bring to room temperature before using (I put on the counter for 1-2 hours before making the baklava). Keep package closed until ready to use so the dough does not dry out.
  • Preheat oven to 350 F.
  • Combine water and sugar and slice of lemon in a small pot on medium/high heat. Heat for 10-12 minutes until sugar is dissolved, mixture is boiling, and slightly thickened. Set aside and let cool.
  • Finely chop walnuts and almonds together. I use a food processor. Set aside.
  • Finely chop pistachios separately. I use a food processor for this as well. Set aside.
  • Melt 1/2 cup vegan butter.
  • Lightly brush the bottom of a 9X13 baking dish with butter.
  • Carefully unwrap and remove 5 sheets of phyllo dough. Keep the remaining phyllo dough covered until needed.
  • Evenly brush one sheet of phyllo dough with butter. Fold phyllo dough in half and evenly brush with butter again. Place in the baking dish.
  • Repeat step above with the remaining 4 sheets of phyllo dough.
  • Add an even layer of the finely chopped walnuts and almonds. I generally do not use all the walnuts and almonds (save for ice cream topping or other baking).
  • Sprinkle a layer of the finely chopped pistachios, saving some for the garnish.
  • Carefully remove another 5 sheets of phyllo dough. Repeat step above with the next five sheets of phyllo dough.
  • With a very sharp knife, cut pastry into vertical strips. Then cut across diagonally to make diamond shapes.
  • Bake for 25-30 minutes until slightly golden. Put oven on broil and cook another 1 minute. until golden brown.
    • Oven temperatures vary so keep an eye and adjust baking time as needed.
  • Remove from the oven and pour 4-5 ladles of the syrup evenly over the baklava.
  • Garnish each diamond with crushed pistachio.
  • Let set and cool for 1 hour. Cut through the layers once more with a very sharp knife before serving. 
Crushed almonds
Ingredients for Persian Baklava
Persian Baklava Syrup
Vegan Baghlava Persian Baklava

How to Serve Persian Baklava

Include this Persian baklava as part of any Persian tea party. See also our recipe for a baklava cake. See further vegan desserts listed below:

Cake Yazdi

Shirini-e-Papioni

Zabaan

Persian Love Cake

Cardamom Rosewater Rice Cookies

Recipe Tips

  • It is important to keep phyllo dough covered until ready to use to avoid it drying out.
  • The Fillo Factory phyllo dough that I use comes in 14X18 sheets. I fold each sheet in half, which fits nicely into a 9X13 baking dish. You can adjust your layers of baklava according to the size of your phyllo dough and baking dish and preference. Just adjust the baking time as needed.
  • It is important that the syrup is cooled. Hot/warm syrup over hot baklava will result in soggy baklava.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Baghlava Persian Baklava

Vegan Persian Baklava

  • Author: Plant-Based Persian
  • Total Time: 50 minutes
  • Yield: 6 people 1x
  • Diet: Vegan
Print Recipe

Description

A nutty, buttery vegan Persian baklava 

Ingredients

Units Scale
  • Vegan phyllo dough (I use Fillo Factory which you can find at Whole Foods)
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • Slice of lemon
  • 1/2 cup walnuts finely ground
  • 1/2 cup almonds finely ground
  • 1/2 cup pistachios finely ground
  • 1/2 cup vegan butter (I use Earth Balance)

Instructions

  1. Thaw phyllo dough according to package instructions. If thawed in the refrigerator, bring to room temperature before using (I put on the counter for 1-2 hours before making the baghlava). Keep package closed until ready to use so the dough does not dry out.
  2. Preheat oven to 350 F.
  3. Combine water and sugar and slice of lemon in a small pot on medium/high heat. Heat for 10-12 minutes until sugar is dissolved, mixture is boiling, and slightly thickened. Set aside and let cool.
  4. Finely chop walnuts and almonds together. I use a food processor. Set aside.
  5. Finely chop pistachios separately. I use a food processor for this as well. Set aside.
  6. Melt 1/2 cup vegan butter.
  7. Lightly brush the bottom of a 9X13 baking dish with butter.
  8. Carefully unwrap and remove 5 sheets of phyllo dough. Keep remaining phyllo dough covered until needed.
  9. Evenly brush one sheet of phyllo dough with butter. Fold phyllo dough in half and evenly brush with butter again. Place in the baking dish.
  10. Repeat step 9 with the remaining four sheets of phyllo dough.
  11. Add an even layer of the finely chopped walnuts and almonds. I generally do not use all the walnuts and almonds (save for ice cream topping or other baking).
  12. Sprinkle a layer of the finely chopped pistachios, saving some for the garnish.
  13. Carefully remove another 5 sheets of phyllo dough. Repeat step 9 with the next five sheets of phyllo dough.
  14. With a very sharp knife, cut pastry into vertical strips. Then cut across diagonally to make diamond shapes.
  15. Bake for 25-30 minutes until slightly golden. Put oven on broil and cook another 1 minute. until golden brown.
    • Oven temperatures vary so keep an eye and adjust baking time as needed.
  16. Remove from the oven and pour 4-5 ladles of the syrup evenly over the baghlava.
  17. Garnish each diamond with crushed pistachio.
  18. Let set and cool for 1 hour. Cut through the layers once more with a very sharp knife before serving. 

Notes

  • It is important to keep phyllo dough covered until ready to use to avoid it drying out.
  • The Fillo Factory phyllo dough that I use comes in 14X18 sheets. I fold each sheet in half, which fits nicely into a 9X13 baking dish. You can adjust your layers of baghlava according to the size of your phyllo dough and baking dish and preference. Just adjust the baking time as needed.
  • It is important the syrup is cooled. Hot/warm syrup over hot baghlava will result in soggy baghlava.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desert
  • Cuisine: Iranian/Persian