7 Best Vegan Baklava Recipes For Your Kids

7 Best Vegan Baklava Recipes For Your Kids

7 Best Vegan Baklava Recipes For Your Kids

7 Best Vegan Baklava Recipes For Your Kids

Although honey and cheese are the usual ingredients to make baklava, it's straightforward to make a vegan version at home with one of these vegan baklava recipes. Depending on the location, baklava may contain pistachios, almonds, walnuts, or hazelnuts. Some of these 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 which has eaten in a Turkish, Greek, or Middle Eastern restaurant is sure to have tried 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 the notion of 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

Vegan Maple Baklava Cheesecake

1. Vegan Maple Baklava Cheesecake

This Middle Eastern pastry is renowned for its richness and is a wonderfully sumptuous delicacy.

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

Ingredients For The Crust

  • Lightly toasted walnuts: 1¼ cup
  • Maple sugar: 2 tablespoons
  • Melted vegan butter: 2 tablespoons

Ingredients For The Maple Cheesecake

  • Vegan cream cheese: 12 oz
  • Firm tofu: 4 oz
  • Melted vegan butter: 2 tablespoons
  • 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


  1. Line a 7″ cake pan with parchment paper or grease it with bakery pan grease.
  2. Preheat the oven to 350°F.
  3. In one big sheet pan, lightly roast the walnuts from all the above recipes; split them later. Don't toast them for more than 8 minutes, or they will make them bitter.
  4. To prepare the crust, place ¼ cup of the cooled, toasted walnuts in a food processor with the cinnamon and maple sugar.
  5. Make sure not to turn the mixture into a paste because you are not producing butter! Add the melted vegan butter and process to a fine ground.
  6. Set aside and press the crust mixture into the bottom of the prepared pan.
  7. For the cheesecake, put all the ingredients in a food processor and process until highly smooth, scraping down the sides as needed.
  8. In a water bath at 350°F for one hour, pour the batter into the prepared crust.
  9. After an hour, turn off the oven and allow the interior to cool for an additional hour.
  10. Before unmolding, let the cake cool completely on the counter and chill for at least 4 hours.
  11. 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!
  12. Carefully unroll the phyllo dough package, then halve it lengthwise (like the fold of a book)
  13. Cut the second half to fit your 7-inch shoe, saving one half for another baking job “a springform pan's diameter.
  14. Arrange the Phyllo dough sheets in layers at the bottom of the lightly greased 7″ baking pan.
  15. Place two sheets per layer into the springform pan and lightly brush the top of the second sheet with the melted vegan butter.
  16. Repeat this process 8 times (or 4 double layers of Phyllo)
  17. Repeat layering and buttering the remaining sheets of Phyllo and pouring the walnut cinnamon mixture on top.
  18. Before baking, divide the baklava into 8 wedges, and bake in a 350°F oven.
  19. In the meantime, bring the orange, water, and maple syrup to a boil. Let it boil for one minute.
  20. Reserve after removing from heat.
  21. When the baklava has finished baking, remove it from the oven and pour the maple syrup mixture over it immediately (remove the oranges).
  22. Allow it to chill at room temperature until you're ready to use it to top your cheesecake.

Easy Paleo 'Baklava' Bars

2. Easy Paleo “Baklava” Bars

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

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

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


  • 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


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

Vegan Baklava Cigars

3. Vegan Baklava Cigars

Please don't be intimidated; making it 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


  • Freshly squeezed orange juice: ¾ cup
  • 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
  • Mild olive oil: 2 tablespoons
  • Shelled pistachios: 1 tablespoon
  • Lemon zest: 1 lemon
  • Orange zest: 1-2 oranges


  1. 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.
  2. Use a food processor to grind the nuts for the filling until you get a coarse crumb. You can choose any type of nut.
  3. Put the ground nuts, salt, cinnamon, lemon, and orange zest in a bowl.
  4. Add maple syrup to help bind after thoroughly combining all the dry ingredients. Brush small olive oil over a baking pan to prepare it. Wet two fresh kitchen towels, then thoroughly wring them out.
  5. It's a good idea to weigh the filling and then divide it into 6 equal amounts if you want your cigars to all to have the same appearance.
  6. To prevent the pastry from drying out, open a thawed packet of filo, carefully remove one sheet, and then cover the remaining sheets with cling film or a damp dish towel.
  7. Filo is incredibly fragile, so you must handle it with care. If it has little tears, you can still use it, but make sure they are not at the start of your rolls.
  8. 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.
  9. Under a damp towel, place the second half of the sheets with the entire set.
  10. Lightly brush the pastry with olive oil. Avoid using too much oil because you don't want the cigars to be greasy, but be sure to cover the entire sheet lightly.
  11. 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.
  12. 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.
  13. 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).
  14. To seal the roll, add a little more oil. Seam side down put it in an oiled tin. While rolling the remaining cigars, cover with the second wet kitchen towel.
  15. With the remaining 2½ sheets, repeat the previous 3 procedures. Each sheet of pastry can be folded in half and used as a double layer for each cigar if you want to use the entire roll.
  16. 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.
  17. 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.

Baklava Tartlets

4. Baklava Tartlets

There is only one rational thing to do when you have small filo shells: make 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


  • 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


  1. Bring the agave nectar, sugar, and water to a simmer in a small pot. To melt all the liquids together, simmer for around 5 minutes.
  2. Pulse the pistachios, walnuts, and cinnamon until you have small particles in a food processor or blender. Take out and place in a basin.
  3. Then, combine the nuts and 2 tablespoons of the sugar mixture. Divide the nut mixture equally among the filo shells.
  4. For 10 minutes, bake the tartlets at 350°F. Pour the additional syrup carefully over each tartlet as soon as they come out of the oven. Let them completely cool. Then sprinkle the orange zest on top.

Apple Baklava

5. Apple Baklava

Baklava is a thick, sweet pastry of Ottoman origins that creates from filo layers filled with chopped nuts, sweetened, and bound together with syrup or honey.

The recipe is recreated in this raw baklava using just vegan ingredients. Apple chips are spread with a date and walnut paste, sprinkled with chopped pistachios, and 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


  1. Slice the apples with a mandolin very thinly the day before. In a dehydrator, dry the apple slices for 6 to 8 hours or until they are crisp.
  2. The following day, combine all the filling ingredients in a food processor and blend until a sticky paste has formed.
  3. Cling film over the square cake form's base. Place a third of the apple chips on top of the cling film in a tightly packed pattern.
  4. 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.
  5. Take the remaining nut filling and coat the apple chips once more. Use remaining apple chips to finish the baklava cake. Carefully press down on the baklava to ensure that it adheres to itself.
  6. Use a sharp knife to cut the baklava cake into nine pieces.
  7. Blend all sauce ingredients for the vanilla sauce until they are well combined.
  8. With vanilla sauce and finely chopped pistachios, serve the baklavas.

Baklava Saragli

6. Baklava Saragli

A sweet and flaky pastry, baklava, is created by layering filo dough, chopped nuts, and sweet syrup. Instead of being layered in a pan, baklava serves in this dish in a rolled form called Saragli. You can make strife or coiled baklava with this recipe 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 | Servings: 28

Ingredients For The Filling

  • Finely chopped walnuts: 2 cups
  • Sugar: ½ cup
  • Cinnamon: 2 teaspoons
  • Tahini, mixed well before measuring: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Lemon zest: 3 teaspoons

For Syrup:

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

For Rest:

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


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

Chocolate And Peanut Butter Baklava

7. Chocolate And Peanut Butter Baklava

This 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


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


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

Conclusion To The 7 Best Vegan Baklava Recipes For Your Kids


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:

  1. The Turkik traditional tiered cake from Central Asia
  2. The Persian Lauzinaj, and
  3. 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 to come shortly. Take care!




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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 7 Best Vegan Baklava Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



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