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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!