authentic vegan baklava (the easy way)

5 from 6 reviews


For the syrup:

  • 2½ cups [500 g] granulated sugar
  • 1 pinch salt
  • 1 cup [235 g] water
  • 1 tablespoon [15 g] rosewater

For the baklava:

  • 16 oz [455 g] unopened container filo dough sheets
  • 16 oz [455 g] walnuts
  • 2 teaspoons [4 g] ground cardamom
  • 2 teaspoons [4 g] ground cinnamon
  • ½ teaspoon [1 g] ground cloves
  • 1 cup [210 g] extra virgin olive oil, plus more for greasing

To decorate: Optionally use 1/3 cup [55 g] finely ground pistachios and/or a sprinkling of edible dried rose petals, or just leave it plain.


  1. Place your filo in the refrigerator overnight to thaw.


* Note: If your pistachios are not already ground, throw them in the food processor before washing it while your baklava bakes. Pulse them until they’re finely ground, but before they turn into a paste.

** If the kitchen is a little on the warm side, feel free to place them in the fridge to help them set more firmly.