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Pistachio & Almond Baklava (Vegan)

This classic Greek treat is sure to please all your guests. Whatever you do, don't skimp on all the nuts!


  • 1 16 ounce package phyllo dough
  • 1 cup vegan butter, melted
  • 1 1/2 cups chopped pistachios
  • 1 1/2 cups chopped almonds
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom optional
  • 1/4 teaspoon cloves optional
  • 1/4 teaspoon salt


  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup pure maple syrup
  • 1 large orange
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons reserved syrup
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped almonds


  1. Preheat oven to 355 degrees F (180 C) and grease a 9x13 inch pan very well.
  2. Mix the nuts, spices, and salt in a small bowl to combine and set aside, mix well.
  3. Divide the phyllo sheets into 4 parts (You may have to cut them to fit into your pan but this will depend on the brand of phyllo you're using. Most brands should be the perfect fit when cut in half) Once you've sized your sheets and divided them, take one fourth of them and layer them one by one in the pan brushing each piece with a generous amount of butter in between each layer. Fold in any of the overhang from the sheets.
  4. Sprinkle about 1/4 of your nut & spice mixture as evenly as possible over first layer of phyllo.
  5. Repeat last 2 steps twice, layering another 1/4 of the phyllo sheets and brushing with butter between layers and then sprinkling nut mixture, until all the sheets have been added. Use a sharp knife to cut halfway through layers and cut into diamond shaped pieces (or squares if you prefer), but don't cut all the way through or the syrup will ooze down and make the bottom sticky when poured on top. Bake for 35 to 45 minutes until the top is nice and golden brown.
  6. While the baklava is baking make your syrup. Grate the orange peel using a vegetable grater to remove as much zest as possible from your orange, stopping at the white part, then slice and squeeze out the juice. Add juice and zest to a medium saucepan along with sugar, water, maple syrup, and salt. Bring mixture to a boil over medium low heat and boil for about 8 - 10 minutes until it's thick enough to coat the back of a spoon. then set aside to cool

  7. Remove baklava from oven and cool for 3 to 4 minutes then pour your warm syrup evenly over top (reserving about 3 tablespoons) and allow it to cool completely, at least 45 minutes.
  8. While the baklava is cooling, add the additional nuts to your reserved syrup and stir to coat. Spoon a little bit onto the center of each piece for garnish.
  9. Cut pieces apart and serve.