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baklava on white plate.

Low-fat Vegan Baklava

Heidi Hoikka
Vegan baklava with maple and agave syrup and a mix of nuts.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Desserts
Servings 40
Calories 105 kcal

Ingredients
  

  • 17 sheets of phyllo dough 300 grams
  • olive oil or spray vegetable oil
  • 2,5 cups of nuts of choice ex mix of pecan almond, walnuts
  • 2 teaspoon cinnamon
  • 1 orange
  • ¼ teaspoon nutmeg
  • teaspoon ground clove
  • teaspoon salt
  • 6 tablespoon maple syrup

The Syrup

  • ¾ cup water
  • ½ cup agave syrup
  • 1 cinnamon stick
  • 2 tablespoon orange juice

Instructions
 

  • Thaw(defrost) your frozen phyllo dough according to instructions on the package.
  • Start by grating the skin of 1 orange. Squeeze the juice and use that for the syrup.
  • Roast your choice of nuts in the oven at 390F, 200C, be sure they do not burn. They should get just a little bit of golden color.
  • You can also air-fry your nuts in 180C, 350F for 2-3 minutes. So they get a slight gold color.
  • Pulse your slightly cooled nuts in a food processor, so they become finely chopped but with some texture left. Add your spices, orange zest, and maple syrup to the nut mixture.
  • Put together your baklava. Use an 11x15 inch form. If you use smaller, you get higher baklava with more layers.
  • Have your phyllo sheets under a moistened towel, so they don´t dry out. Start by putting 5 sheets of phyllo dough at the bottom of the oven pan. Cut your dough, so it is the right size. (scissors are best) You should put 1-2 sheets at a time and spray some olive oil in between. To get a minimum amount of oil between the sheets, you can also use a silicone brush to spread it out. If you don't have an oil spray, dip your brush in oil and gently brush your sheets. They do not have to be totally covered in oil, but some oil is needed between the layers, so the phyllo sheets become crispy.
  • After the first layers of oiled phyllo sheets, add some nut mixture as a thin layer on top. Continue to add 4 sheets of phyllo dough, oiled in between the sheets.
  • Put together the layers as 5 sheets-nuts-4 sheets-nuts-4 sheets-nuts-4 sheets on top—together 17 sheets of dough.
  • Bake at 350F, 175C 30-40 minutes. Until the top is golden brown.
  • While the baklava bakes, cook the syrup. Add all ingredients to a pan and cook for about 15-20 minutes, so it becomes more syrupy and thickens slightly. When done, remove the cinnamon stick.
  • When you get your baklava out of the oven, pour the syrup evenly on top of the hot baklava.
  • Let your baklava cool down and moisten up before serving.

Notes

Roasting the nuts is optional, but it adds a depth of flavor. Use thin baklava sheets for this recipe. Instead of maple syrup, you can use date paste or no added sweetener. Alternatives to agave syrup are honey, sugar, or maple syrup.