Vegan Pistachio Baklava
Vegan pistachio baklava has a lighter flavor then most baklavas. Every bite has a crunch, followed by the gentle flavor of pistachios and a light lemon simple syrup. This recipe is vegan, dairy-free, and honey free.
If you are intimidated to make this recipe, I get it. I was too! Homemade vegan baklava is very easy. In this recipe, I will walk you through with detailed step-by-step instructions. Take away any fear you might have! Although don’t judge me, after years of making baklava, I still cannot cut perfect triangles. But I can make perfect baklava!
In the Middle East, it is a popular celebration dessert served at holidays and weddings. I love it as part of a Mediterranean mezze get togethers, where I also serve Turkish grape leaves and Turkish shepherd salad. (Yes, I LOVE Turkish food!)
Vegan Pistachio Baklava
At a Glance
EASE: Easy, just takes patience
CUISINE: Middle Eastern, Mediterranean, Turkish
COURSE: Dessert
TIME: 1 hour and 15 minutes
DIET: Vegan, dairy-free, honey-free
What Makes Vegan Baklava Unique
Difference Between Greek and Turkish Baklava
I find it’s always a challenge to define Middle Eastern foods by country. Traditional recipes can vary by region, but not by geographical lines. The recipes move with families to other countries, often combining the best of both. That is important to remember because you can find “Greek baklava” in Turkey and vice versa.
Greek baklava is probably the style you are most use to. It is made with walnuts, honey, and cinnamon. It is delicious, but can also be heavier and very syrupy.
Turkish baklava on the other hand is made with pistachios and lemon simple syrup. The result is a lighter and less sweet dessert. This is my favorite style and why I choose it to make a vegan conversion.
Key Ingredient Notes
Vegan Butter
I used plant based butter sticks to make this recipe. It is the only modification needed to make this recipe vegan.
Phyllo Dough
I stick with the straightforward phyllo pastry dough I buy at my local grocery store. Look for it in frozen section near the pastry dough and shells. At my local Kroger, it is always on the very top shelf.
Pistachios
In Turkey, they make baklava with raw Antep pistachios. Finding them can be tricky and most often a special order. For pistachios found in stores, look for unsalted or lightly salted. If you do not have enough pistachios, that is ok! Baklava can be made with a variety of different nuts, including walnuts or almonds mixed with pistachios.
Watch how to Make This Recipe
Step-by-Step Instructions (or How to Make It)
Step One: Before you start thaw the phyllo dough
- Phyllo dough must be completely thawed before you begin, or it will crack and tear.
- Transfer the 16-ounce package of frozen phyllo dough (in its packaging) to the refrigerator at least 12 hours in advance.
- About 1 hour before assembling, set it on the counter to come to room temperature. Do not unwrap the dough until you’re ready to use it—it dries out very quickly.
Step Two: Prepare the Syrup
- In a small saucepan, combine 1 cup granulated sugar and ½ cup water. Bring to a boil, then reduce to a gentle simmer for 10–12 minutes. The syrup should be slightly thickened and light in color.
- Stir in 1 tablespoon lemon juice, and simmer for 2 more minutes.
- Cool to room temperature, then refrigerate until ready to use.
Step Three: Prepare the Pistachios
- Place 2 cups of shelled pistachios in a food processor. Pulse until the nuts are finely ground but not dust—you’re aiming for a coarse meal, not pistachio butter. Stop and scrape down the sides as needed to ensure even texture.Set aside 1 cup for the middle layer and 1 cup for the top layer of the baklava.
Step Four: Assemble the Baklava
- Preheat oven to 350°F (170°C). Brush the bottom of a 9×13-inch baking dish with some of the melted vegan butter. Unwrap the thawed phyllo dough and keep it covered with a damp towel at all times to prevent drying out.
- First Layer: Lay down 1 sheet of phyllo, brush with vegan butter. Repeat, layering and buttering, until you have 20 sheets. Evenly sprinkle 1 cup of the ground pistachios over the phyllo.
- Second Layer: Add 10 more phyllo sheets, brushing each with vegan butter. Sprinkle the remaining 1 cup of pistachios evenly over the top.
- Top Layer: Finish with a final 10 buttered sheets of phyllo. Gently press down on the assembled layers to remove air pockets.
Step Five: Cut into Diamonds
- Make vertical cuts (lengthwise)
- Using your knife, cut straight down the length of the baklava pan to create even vertical strips, spaced about 1.5 to 2 inches apart.
- Tip: Wipe your knife clean between cuts to avoid dragging layers.
- Make diagonal cuts (angled). Rotate your pan 90 degrees.
- Starting at one corner, begin cutting diagonally across the pan to intersect the vertical lines and form diamonds.
- Continue cutting diagonally across the entire pan, maintaining the same spacing (about 1.5 to 2 inches apart).
- You should now see a diamond (rhombus) pattern forming.
Step Six: Bake and Syrup
- Bake for 45–50 minutes, until the top is golden brown and crisp.
- Immediately after removing from the oven, slowly pour the cold syrup over the hot baklava. Focus on the cut lines to help the syrup seep through the layers. Do not pour it all in one spot—aim for even distribution without soaking the top.
- Let the baklava sit uncovered for at least 4 hours, preferably overnight, to allow the syrup to fully absorb and set.
Time Saving Hack
If you’re short on time (or patience), try this five-minute hack from Maureen Abood. Follow the same layering steps as above, but skip the vegan butter for now. Layer the phyllo, sprinkle pistachios, and repeat. Once you assemble the baklava, cut it into diamonds. Melt the vegan butter and pour it across the top. Tilt the pan from side to side in a gentle motion to help the vegan butter soak through all the layers. Let it rest for five minutes, then bake as usual. It won’t be quite as crispy, but it’s close!
More Turkish Recipes
Frequently Asked Questions
If you tried this vegan pistachio baklava recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Vegan Pistachio Baklava
Equipment
- 1 sharp chef knife
- 1 9×13-inch baking dish
Ingredients
- 1 package phyllo dough 16 oz, thawed
- 1 cup stick vegan unsalted butter 2 sticks, melted
- 2 cups shelled and unsalted, or lightly salted, pistachios.
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon fresh lemon juice
Instructions
Step One: Thaw the Phyllo Dough
- Phyllo dough must be completely thawed before you begin, or it will crack and tear.
- Transfer the 16-ounce package of frozen phyllo dough (in its packaging) to the refrigerator at least 12 hours in advance.
- About 1 hour before assembling, set it on the counter to come to room temperature. Do not unwrap the dough until you're ready to use it—it dries out very quickly.
Step Two: Prepare the Syrup
- The syrup must be fully cooled before pouring over the hot baklava—this hot/cold contrast creates the signature crisp texture.
- In a small saucepan, combine 1 cup granulated sugar and ½ cup water. Bring to a boil, then reduce to a gentle simmer for 10–12 minutes. The syrup should be slightly thickened and light in color.
- Stir in 1 tablespoon lemon juice, and simmer for 2 more minutes.
- Cool to room temperature, then refrigerate until ready to use.
Step Three: Prepare the Pistachios
- Place 2 cups of shelled pistachios in a food processor. Pulse until the nuts are finely ground but not dust—you’re aiming for a coarse meal, not pistachio butter. Stop and scrape down the sides as needed to ensure even texture.Set aside 1 cup for the middle layer and 1 cup for the top layer of the baklava.
Step Four: Assemble the Baklava
- Preheat oven to 350°F (170°C). Brush the bottom of a 9×13-inch baking dish with some of the melted vegan butter. Unwrap the thawed phyllo dough and keep it covered with a damp towel at all times to prevent drying out.
- First Layer: Lay down 1 sheet of phyllo, brush with vegan butter. Repeat, layering and buttering, until you have 20 sheets. Evenly sprinkle 1 cup of the ground pistachios over the phyllo.
- Second Layer: Add 10 more phyllo sheets, brushing each with vegan butter. Sprinkle the remaining 1 cup of pistachios evenly over the top.
- Top Layer: Finish with a final 10 buttered sheets of phyllo. Gently press down on the assembled layers to remove air pockets.
Step Five: Cut into Diamonds
- Using your knife, cut down the middle of the longest part of the tray. Then cut each half into a second half. You should have made three cuts with four sections. Each sections should be spaced about 1.5 to 2 inches apart.Tip: Wipe your knife clean between cuts to avoid dragging layers.
- Rotate your pan 90 degrees.Starting at one corner, begin cutting diagonally across the pan to intersect the vertical lines and form diamonds.Continue cutting diagonally across the entire pan, maintaining the same spacing (about 1.5 to 2 inches apart).You should now see a diamond (rhombus) pattern forming.
Step Six: Bake and Add Syrup
- Bake for 45–50 minutes, until the top is golden brown and crisp.
- Immediately after removing from the oven, slowly pour the cold syrup over the hot baklava. Focus on the cut lines to help the syrup seep through the layers. Do not pour it all in one spot—aim for even distribution without soaking the top.
- Let the baklava sit uncovered for at least 4 hours, preferably overnight, to allow the syrup to fully absorb and set.
Notes
- Store at room temperature, lightly covered, for up to five days. No need to refrigerate.
- To freeze before you have baked it, assemble and cut it, then wrap it tightly and freeze. Bake straight from frozen (don’t thaw), and add 5–10 minutes to the bake time. Make sure you pour cold syrup over the hot, baked baklava — not before freezing.
- To freeze after you have baked it, Let it cool completely, then wrap and freeze. Thaw at room temperature, uncovered. No need to reheat — it holds up beautifully!
- There are gluten-free phyllo doughs on the market. You can find them at Whole Foods and sometimes Sprouts.
i’m sorry, how is this vegan if it uses butter?
Hi! No need to apologize. You are right, I meant vegan butter but wrote butter. Thanks for pointing that out! I just updated the recipe so that it does not cause confusion in the future.
Yeeeeees! I just made this today, and it is AMAZING. I thought baklava was just something I had to give up when I became vegan. So glad I was wrong and that I chose this recipe!
Oh Kim you so made my day! I am happy you liked it and can still have baklava!
this baklava turned out incredible! thank you for such a delicious and sweet treat!
Thank you Andrea, I am so glad you liked it!