Vegan Baklava

by Edward Daniel
Caption of Vegan Baklava. Image by Edward Daniel (c).

Vegan Baklava is one of those dishes which each of us can perceive with a different filter. I prefer my Baklava to be slightly moist, slightly crunchy and only slightly sweeter. Textures and colours enhance the look and taste. Great for afternoon snacks and for friends that happen to drop by.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Vegan Baklava. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g almonds
  • 200g walnuts
  • ¼ nutmeg, ground
  • 1 inch cinnamon, ground
  • 6 cloves, ground
  • 8tbs olive oil
  • 500g Yufka leaves (30 sheets – by 11 inches)
  • 300ml filtered water
  • 200g raw unrefined sugar
  • 50g pistachios, chopped


  1. Line a baking tray with oil and cover with baking paper.
  2. Dissolve the sugar in the water in a small saucepan and set the syrup to one side.
  3. Pre-heat oven to gas mark 180 degrees Celsius or if a convention oven to 160 degrees Celsius.
  4. In a food processor coarsely chop the walnuts and almonds. Remove and place in a large mixing bowl.
  5. In a grinder, grind the nutmeg, cinnamon and cloves. Set to one side.
  6. Place the olive oil in a bowl to the side.
  7. Taking about a Yufka leaf line the bottom of the baking tray. Lightly brush with oil. Spoon on top about a teaspoon of the walnut and almond mixture.
  8. Place another Yufka leaf on top and repeat as above until all the leaves are used up. Keep layering with this process.
  9. When it comes to the top layer leave blank and taking a knife to cut the baklava into square. Drizzle half of the syrup mixture on top.
  10. Cover with aluminium foil and bake in the oven for about 20 minutes.
  11. Remove from the oven and drizzle the pistachios on top and the remaining syrup. Return to the oven uncovered for a further 15 minutes. The top should have this beautiful golden colour.
  12. Serve warm or cold on its own or even with cream or ice cream.


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