Vegan Baklava


Vegan Baklava

This is wonderful all year round but is especially enjoyed with the Persian New Year, March 21st, celebrating the first day of Spring.



  • 2 cup granulated sugar
  • cup water
  • 2 tbsp rosewater (optional but extra nice if you have it)


  • Start with the syrup. Place the sugar and water in a saucepan and bring to the boil. Simmer for 10 minutes. Stir in the rosewater.
  • Mix together the nuts, icing sugar, and cardamom.
  • Pre-heat the oven to 325°F.
  • Brush a cookie sheet with vegan cooking margarine. Taking one sheet of filo pastry at a time, and keeping the remainder covered with a damp cloth, brush with melted margarine and layer on the bottom of the cookie sheet. Continue until you have 6 buttered layers.
  • Spread half of the nut mixture over the pastry and press it down with a spoon. Layer on another 6 sheets of filo pastry, being sure both sides are well buttered each time.
  • Pour the rest of the nut mixture on the pastry and press down. Cover with another 6 sheets of buttered filo pastry.
  • Cut the pastry into small diamond/lozenge shapes. Bake for 20 minutes on 325°F, then increase the heat to 400°F and bake for 15 more minutes. (until light and golden in color, and puffed).
  • Remove from the oven and pour the syrup all over the pastry. Leave to cool, and serve.


This is a more skilled and time consuming recipe, but it is well worth the effort. I made this one for my sister-in-laws baby shower and it was a big hit! Everyone wanted the recipe so here it is!


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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