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Crispy Vegan Baklava with Maple Glaze (Layered Nut & Phyllo Dessert)

Dessert
Mediterranean
Baking Sheet
Medium Saucepan
Mixing Bowls
Prep:45 min
Cook:45 min
Total:2 hr
Servings:20 diamond shaped pieces of baklava

Make crispy vegan baklava with buttery phyllo, chopped nuts, and a maple syrup glaze. This dairy-free dessert includes tips for freezing and storage.

Ingredients

This homemade vegan baklava recipe uses simple pantry ingredients and plant-based butter for a classic flaky texture without dairy.

  • 1 lb vegan phyllo dough (16 oz)
  • 1 lb chopped nuts (walnuts, pistachios, almonds) or dried fruit
  • 1 tsp cinnamon
  • 1 cup vegan butter, softened and spreadable
  • 1 cup sugar
  • 1 cup water
  • ½ cup maple syrup or agave nectar
  • 1 tsp vanilla extract

Instructions

Prepare the baklava layers

  • Confirm phyllo dough is fully thawed before starting.
  • Preheat the oven to 350°F.
  • Mix chopped nuts or dried fruit with cinnamon and set aside.
  • Brush a 9×13-inch pan with vegan butter. (I always use this nonstick sheet (not sponsored I just love it), and nothing ever sticks on that pan, not even vegan marshmallows!).
  • Layer two sheets of phyllo in the baking pan and brush the sheets up to the edges with the slightly melted vegan butter.
  • Repeat three more times so you have 8 sheets total before the chopped nut or fruit layer.
  • Sprinkle the chopped nut (and maybe dried fruit) mixture all over the phyllo sheet.
  • Now, repeat what we did earlier where we add two sheets of dough, then brush the sheet with butter and repeat the process until the remaining 6 sheets are left.
  • Using a sharp knife, score the top into diamond shapes so that the tasty sugar syrup topping can soak into the edges later!

Bake the baklava

  • Bake the baklava for ~45 minutes, until golden brown on top. While baking, you can move onto the next section where we will make the sugar syrup topping to top the baklava once it’s done cooking!

Make the syrup

  • While the baklava bakes, boil sugar and water in a small saucepan.
  • Remove from heat, add maple syrup, then simmer on low for 20 minutes.

Assemble and add syrup

  • Pour syrup evenly over hot baklava.
  • Allow to cool fully so the syrup absorbs properly.

How to Store Vegan Baklava

Vegan baklava stores exceptionally well and can be kept at room temperature, refrigerated, or frozen without losing flavor.

Room Temperature (Best for Crispiness)

Store baklava loosely covered with foil or parchment at room temperature for up to 2 days. This keeps the phyllo layers flaky and crisp.

Refrigerator Storage

For longer storage, place baklava in an airtight container and refrigerate for up to 7 days. The texture will soften slightly, but the flavor remains rich.

Freezer Storage

Vegan baklava freezes very well. Once fully cooled, store pieces in an airtight container or freezer-safe bag for up to 3 months.

Reheating Tips

To re-crisp baklava, warm it in a 325°F oven or air fryer for a few minutes. Avoid the microwave, which makes the phyllo soggy.

Tips

  • Feel free to half the recipe if you are short on time or don’t feel like having as much in such a short time if you’re making it just for yourself! The baklava will only take up half a baking sheet, and will only take half the time to make since assembling the sheets is the longest step of the process in my opinion!
  • For best results, pour the syrup over hot baklava so it absorbs evenly without making the layers soggy.

Vegan Baklava FAQs

Q: Does vegan baklava taste different from traditional baklava?

A: Vegan baklava tastes nearly identical to traditional baklava when made with high-quality plant-based butter and a well-balanced syrup. The texture stays flaky and rich without dairy.

Q: What nuts work best for vegan baklava?

A: Walnuts, pistachios, and almonds all work well for vegan baklava. Pistachios offer the most traditional flavor, while walnuts are more budget-friendly.

Q: Can I make vegan baklava ahead of time?

A: Yes, vegan baklava is an excellent make-ahead dessert. In fact, the flavors improve after resting for several hours as the syrup fully absorbs.

Q: Why do you score baklava before baking?

A: Scoring baklava before baking allows the syrup to soak evenly into the layers and prevents the delicate phyllo from cracking after baking.

Q: Can I reduce the sweetness in vegan baklava?

A: Yes, you can slightly reduce the syrup or use more nuts relative to phyllo to balance sweetness without affecting structure.