7 Best Vegan Baklava Recipes For Your Kids In 2024

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7 Best Vegan Baklava Recipes For Your Kids

Although honey and cheese are the usual ingredients to make baklava, making a vegan version at home with one of these vegan baklava recipes is straightforward.

Depending on the location, baklava may contain pistachios, almonds, walnuts, or hazelnuts. Some baklava recipes go closer to the original, while others use unusual ingredients like apple, peanut butter, and chocolate. You can even create cheesecake with baklava!

Is Baklava Vegan?

Anyone with a sweet craving who has eaten in a Turkish, Greek, or Middle Eastern restaurant will surely try the baklava made of pastries.

This dessert has layers of filo (or phyllo) dough (filo is fantastic because it is inherently vegan), chopped nuts (typically a combination of pistachios, walnuts, and almonds), spices (cinnamon and cardamom are prevalent), and a sweet syrup as a finishing touch.

But if devouring this decadent treat has your mouth watering, you undoubtedly want to know if baklava is vegan.

It can be, to put it simply. However, there are several things to watch out for as they could prevent baklava from being vegan.

Vegan Baklava Recipes

1. Middle Eastern Vegan Maple Baklava Cheesecake Recipe

This Middle Eastern Vegan Maple Baklava Cheesecake pastry is renowned for its richness and wonderfully delicacy.

Prep time: 2 hours | Cook time: 1 hour | Total time: 3 hours | Servings: 10

Ingredients For The Crust

Walnuts: 1¼ cup, lightly toasted
Maple sugar: 2 tablespoons
Melted vegan butter: 2 tablespoons

Ingredients For The Maple Cheesecake

Vegan cream cheese: 12 oz
Firm tofu: 4 oz
Vegan butter: 2 tablespoons, melted
Maple sugar or maple syrup: ¾ cup
Cornstarch: 3 tablespoons
All-purpose flour: 2 tablespoons
The plant-based egg replacer: 1 teaspoon
Maple extract: 1 teaspoon
Plant milk: 1 scant cup (207ml)
Vanilla extract: 1 teaspoon
Salt pinch

Ingredients For The Baklava

Phyllo dough: ½ package
Walnuts: 1½ cups, lightly toasted
Cinnamon: 1 teaspoon
Maple sugar: 2 tablespoons
Candied orange: 2 slices
Vegan butter: 4 tablespoons

Ingredients For The Syrup

Maple syrup: ½ cup
Water: ⅓ cup

Method

Line a 7″ cake pan with parchment paper or grease it with bakery pan grease.
Preheat the oven to 350°F.
In one big sheet pan, lightly roast the walnuts from all the above recipes; split them later. Don't toast them for over 8 minutes, or they will make them bitter.
To prepare the crust, place ¼ cup of the cooled, toasted walnuts in a food processor with the cinnamon and maple sugar.
Do not turn the mixture into a paste—you are not producing butter! Add the melted vegan butter and process to a fine powder.
Set aside and press the crust mixture into the bottom of the prepared pan.
For the cheesecake, put all the ingredients in a food processor and process until highly smooth, scraping down the sides as needed.
In a water bath at 350°F for one hour, pour the batter into the prepared crust.
After an hour, turn off the oven and allow the interior to cool for an additional hour.
Before unmolding, let the cake cool completely on the counter and chill for at least 4 hours.
To prepare the baklava, combine the remaining walnuts (½ cups), cinnamon, and candied orange (if using), and process until an acceptable powder forms. Avoid over-processing to avoid creating nut butter!
Carefully unroll the phyllo dough package, then halve it lengthwise (like the fold of a book)
Cut the second half to fit your 7-inch shoe, saving one half for another baking job, about the diameter of a springform pan.
Arrange the Phyllo dough sheets in layers at the bottom of the lightly greased 7″ baking pan.
Place two sheets per layer into the springform pan and lightly brush the top of the second sheet with the melted vegan butter.
Repeat this process 8 times (or 4 double layers of Phyllo)
Repeat layering and buttering the remaining sheets of Phyllo and pouring the walnut cinnamon mixture on top.
Before baking, divide the baklava into 8 wedges and bake in a 350°F oven.
In the meantime, boil the orange, water, and maple syrup for one minute.
Reserve after removing from heat.
When the baklava has finished baking, remove it from the oven and pour the maple syrup mixture over it immediately (remove the oranges).
Allow it to chill at room temperature until you're ready to use it to top your cheesecake.

2. Easy Vegan Paleo Baklava Bar Recipe

Straightforward 3-step, easy vegan paleo baklava bars! These baklava-flavoured bars, which are vegan and paleo-friendly, have a sweet, nutty flavour and good fats.

It is low in carbohydrates and sugar and is excellent for on-the-go snacks or breakfast. It tastes exactly like that decadent, nutty treat but is far healthier. ENJOY!

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings:10

Ingredients

Hazelnuts: ½ cup
Walnuts: ½ cup
Coconut oil: 1½ tablespoons
Himalayan sea salt: 1 dash
Maple syrup: ¼ cup
Vegan butter: ¼ cup
Coconut flour: 2 tablespoon
Cinnamon: 1 dash
Vanilla extract: 1 teaspoon
Bob's Red Mill almond flour: ½ cup

Method

Make sure your nuts are first finely chopped. We sometimes buy a pre-chopped nut mix.
Coconut oil, almond meal, chopped almonds, and salt should be softly roasted in a skillet or pan for 2 to 3 minutes at most.
Softly roast the almond meal, chopped almonds, and salt in a skillet or pan with coconut oil for 2 to 3 minutes.
Add the maple syrup, and wait until it bubbles.
Turn off the heat and let it sit for five minutes to cool.
Next, add coconut flour, almond butter (or tahini), essence, and almonds to a bowl.
To cool, spread and flatten it into an 8×8 dish and put it in the fridge or freezer for 30 minutes.
Cut into squares and wrap each piece in foil or plastic to keep the texture.
Keep it in the refrigerator.

3. Vegan Baklava Cigar Recipe

Please don't be intimidated. Making these vegan baklava cigars is relatively simple. Additionally, even though it is evident that these vegan baklava cigars are not healthy foods, they are much more beneficial than conventional baklava (yet just as indulgent).

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 12

Ingredients

Orange juice: ¾ cup, freshly squeezed
Maple syrup: ¼ cup
Vanilla bean: ½, seeds scraped (optional)
Almonds: 1 cup
Walnuts: 1 cup
Ground cinnamon: 1½ teaspoons
Sea salt: ⅛ teaspoon
Maple syrup: ¼ cup
Vegan filo pastry: 3 sheets
Extra virgin olive oil: 2 tablespoons
Shelled pistachios: 1 tablespoon
Lemon zest: 1 lemon
Orange zest: 1-2 oranges

Method

Slowly bring the filtered orange juice, maple syrup, and vanilla bean (if used) to a small pot. Boil until you have a thin syrup that coats the back of a spoon, and simmer on low heat. Set aside for cooling.
Use a food processor to grind the nuts for the filling until you get a coarse crumb. You can choose any nut.
Put the ground nuts, salt, cinnamon, lemon, and orange zest in a bowl.
After thoroughly combining all the dry ingredients, add maple syrup to help bind. To prepare it, brush small olive oil over a baking pan. Wet two fresh kitchen towels, then thoroughly wring them out.
If you want your cigars to have the same appearance, it's a good idea to weigh the filling and then divide it into 6 equal amounts.
To prevent the pastry from drying, open a thawed packet of filo, carefully remove one sheet, and then cover the remaining sheets with cling film or a damp dish towel.
Filo is incredibly fragile, so you must handle it with care. You can still use it if it has little tears, but ensure they are not at the start of your rolls.
Along the broadest edge, divide the first sheet in two. The longer edge of one side should be parallel to your body, and the shorter edge should be in front of you.
Under a damp towel, place the second half of the sheets with the entire set.
Lightly brush the pastry with olive oil. Avoid using too much oil because you don't want the cigars to be greasy, but cover the entire sheet lightly.
About 2 generous teaspoons of the filling should be placed at the bottom of the oiled sheet, leaving a 1-inch (2½ cm) margin on all sides.
Form the filling into a long sausage (it should stick together easily). Fold the bottom edge of the cigar over the filler to begin rolling it.
Before securely winding the cigar over the filling, begin by folding the bottom margin over the filling. Next, fold the sides in (like you would with a burrito).
To seal the roll, add a little more oil. Place the seam-side down and put it in an oiled tin. While rolling the remaining cigars, cover them with the second wet kitchen towel.
With the remaining 2½ sheets, repeat the previous 3 procedures. If you want to use the entire roll, each sheet of pastry can be folded in half and used as a double layer for each cigar.
Set the oven's temperature to 180°C (355°F). Put the cigars snugly into the tin. With a sharp knife, cut each cigar into 2, 3, or even 4 pieces (depending on how long you want them). After lightly oiling the tops, bake the cigar pies for about 25 minutes or until golden brown.
Remove the cigars from the oven and immediately brush them with cool syrup (this is crucial; otherwise, they'll end up soggy). Add the finely chopped pistachios. Freeze any leftover cigar pies.

4. Vegan Baklava Tartlet Recipe

There is only one rational thing to do when you have small filo shells: make vegan baklava tartlets! These little treats contain cinnamon, delicious agave nectar, and chunks of walnut and pistachio. But be cautious! They are pretty addictive!

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 8

Ingredients

Mini filo shells: 15
Water: ¼ cup
Sugar: ¼ cup
Agave nectar: ¼ cup
Pistachios: ½ cup
Walnuts: ½ cup
Cinnamon: 1 teaspoon
Orange zest, for garnish

Method

In a small pot, bring the agave nectar, sugar, and water to a simmer. Simmer for 5 minutes to melt the liquids together.
Pulse the pistachios, walnuts, and cinnamon until you have small particles in a food processor or blender. Take out and place in a basin.
Then, combine the nuts and 2 tablespoons of the sugar mixture. Divide the nut mixture equally among the filo shells.
Bake the tartlets at 350°F for 10 minutes. When they are done, carefully pour the additional syrup over each tartlet. Let them completely cool. Then, sprinkle the orange zest on top.

5. Vegan Apple Baklava Recipe

Vegan apple baklavas are thick, sweet pastry of Ottoman origins. It is made from filo layers filled with chopped nuts, sweetened, and bound together with syrup or honey.

This raw baklava recreates the recipe using only vegan ingredients. Apple chips are spread with a date and walnut paste, sprinkled with chopped pistachios, and topped with a creamy vanilla sauce. This dish is simply fantastic.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 9

Ingredients For The Baklava

Apples: 2 large
Walnuts: 1 cup
Dates: 1 cup
Maple syrup: 2 tablespoons
Ground cinnamon: 1 pinch
Ground cardamom: 1 pinch
Ground cloves: 1 pinch

Ingredients For The Vanilla Sauce

Cashews: 1 cup, soaked
Water: ⅓ cup
Maple syrup: 2 tablespoons
Vanilla extract: 1 teaspoon

Ingredients For The Topping

Chopped pistachios: ¼ cup

Method

Slice the apples very thinly with a mandolin the day before. Dry the apple slices in a dehydrator for 6 to 8 hours or until crisp.
The following day, combine all the filling ingredients in a food processor and blend until a sticky paste has formed.
Cling film over the square cake form's base. Place a third of the apple chips on the cling film in a tightly packed pattern.
Half of the nut filling spreads over the apple chips. Please continue with the remaining third of the apple chips and arrange them tightly over the nut filling.
Take the remaining nut filling and coat the apple chips once more. Use the remaining apple chips to finish the baklava cake. Carefully press down on the baklava to ensure that it adheres to itself.
Use a sharp knife to cut the baklava cake into nine pieces.
Blend all sauce ingredients for the vanilla sauce until they are well combined.
With vanilla sauce and finely chopped pistachios, serve the baklavas.

6. Vegan Baklava Saragli Recipe

This Vegan Baklava Sarangli is a sweet and flaky pastry made by layering filo dough, chopped nuts, and sweet syrup.

Instead of being layered in a pan, baklava is served in this dish in a rolled form called Saragli. This recipe can make strife or coiled baklava by twisting the rolls onto a round cake pan. This sweet delight is attractive and delicious, whether rolled or coiled.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 28

Ingredients For The Baklava Filling

Finely chopped walnuts: 2 cups
Sugar: ½ cup
Cinnamon: 2 teaspoons
Tahini: 2 tablespoons (mix well before measuring)
Lemon juice: 1 tablespoon
Lemon zest: 3 teaspoons

Ingredients For The Syrup

Water: ½ cup
Agave nectar: ¼ cup
Sugar: ¼ cup
Lemon juice: 1 tablespoon

Ingredients For The Rest

Frozen filo sheets, thawed.
Wooden dowel: ½-inch

Method

Chop and toast the walnuts. Place aside.
Over high heat, warm the tahini, lemon juice, sugar, and cinnamon. Stir until thick, dark brown paste forms.
Thoroughly mix the walnuts with the sugar/tahini paste. Then, add the prepared lemon zest.
Lay the stack of filo sheets vertically on top of a plastic wrap sheet and a lightly wet kitchen towel.
Lightly coat the filo sheets with either olive or sunflower oil.
Then, add the nut filling. Use roughly ¼ to ⅓ cups of nut filling per roll.

7. Vegan Chocolate Baklava With Peanut Butter Recipe

This vegan chocolate baklava with peanut butter filling is very sweet and wonderful. Best of all, only three items are required!

Layer vegan Nutella and peanut butter on phyllo dough before rolling everything up and baking! That much is obvious.

What kid doesn't enjoy peanut butter and vegan Nutella? Make this a perfect dessert for them. You can serve it by itself or with a glass of plant-based milk. The ideal Christmas dessert is this peanut butter chocolate baklava.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings:12

Ingredients

Phyllo dough: 4 sheets
Vegan Nutella: 1½ cups
Peanut butter: 1½ cups

Method

Preheat your oven to 428°F. Place 4 phyllo dough sheets onto a parchment paper sheet inside a baking pan.
Cover the phyllo dough with a thick coating of Nutella, followed by another four sheets of phyllo dough.
Then, spread peanut butter on top to prevent it from breaking.
Then, place them in the oven and bake for 20 to 30 minutes. Check them occasionally to prevent burning.

Conclusion

The history of the dessert baklava is lengthy and varied. The sweet confection was served to guests every 15th of Ramadan in the royal kitchens of Istanbul's Topkapi Palace, where it first took on its current form.

There were three primary schools of thought before that:

The Turkik traditional tiered cake from Central Asia
The Persian Lauzinaj and
The placenta cake from antiquity.

However, its early history is less specific. Its beginnings are thought to have occurred about the eighth century BC.

I trust you enjoyed this article about the 7 Best Vegan Baklava Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

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