RECIPE STORY

Vegan Lebanese Baklava

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A crunchy filling of pistachios is nested in between crispy layers of filo pastry, all soaked in sweet maple syrup.

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We made this irresistible Lebanese treat without refined sugars and suitable for vegans too.

Health

Time

1h

Cost

Nutrients

220 kcal

Carbs 25 grams

Sugars 13 grams

Total Fats 12 grams

Saturates 1 grams

Fibers 1 grams

Proteins 4 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

20

Step 1Part 1

Add the nuts to a food processor and pulse them in the short bursts until they're coarsely ground.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 1Part 2

Then, mix them with 40ml (1.4 fl oz) of maple until they're well coated.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp

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Step 2Part 1

Grease a baking tray, cut the filo sheets to size if needed, and then set half of them aside. Now, start by putting one pastry sheet in the tray and brush it with oil.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 2Part 2

Then, layer another sheet on top and brush again. Keep layering and oiling the filo pastry sheets until you have used the first half, aiming for at least 10 layers.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 3Part 1

Next, spread the pistachio mixture over the pastry with the help of a spatula.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 3Part 2

Take the second half of filo sheets and repeat the layering and oiling process. Then, brush the top sheet with any remaining oil.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 4

Using a sharp knife, cut deep lines in the assembled pastry to make small squares, rectangles, or diamond shapes.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 5

Bake the baklava at 180°C (355°F) for 20 minutes and then at 150°C (300°F) for a further 20 minutes.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 6Part 1

Meanwhile, combine the remaining maple syrup with rose water and ground cinnamon.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
Step 6Part 2

Pour the syrup over the warm baklava pieces and then leave them to cool down before serving.

Ingredients List

Pistachios120g
Pecans120g
Filo Pastry Sheets400g
Canola Oil100mL
Maple Syrup360mL
Rose Water4tsp
Ground Cinnamon1tsp
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