Vegan Islak Baklava

Indulge in the decadence of Vegan Islak Baklava, a plant-based take on the classic Turkish dessert that is irresistibly moist and flavorful. This recipe layers delicate sheets of phyllo pastry with a fragrant mix of finely chopped walnuts, pistachios, and a hint of cinnamon, all bound together with the richness of vegan butter. What truly sets it apart is its luscious syrup made from coconut sugar, agave nectar, and a splash of lemon juice, which soaks into the baked layers for the perfect “islak” (wet) texture. Perfectly balanced between crispiness and syrupy goodness, this dessert is a showstopper for any occasion—perfectly suited for vegans and non-vegans alike. Whether for holidays or dinner parties, this guilt-free twist on a classic baklava will satisfy your sweet cravings while delighting your guests.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 package phyllo pastry sheets
• 2 cups walnuts
• 1 cup pistachios
• 1 teaspoon ground cinnamon
• 1.5 cups vegan butter
• 1 cup coconut sugar
• 1 cup water
• 1.5 tablespoons lemon juice
• 0.5 cup agave nectar
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with a small amount of vegan butter.

Step 2

In a food processor, finely chop the walnuts and pistachios. Mix them in a bowl with the ground cinnamon. Set aside.

Step 3

Melt the vegan butter in a small saucepan over low heat. Use a pastry brush to lightly coat the bottom of the prepared baking pan with some of the melted butter.

Step 4

Place a sheet of phyllo pastry in the pan, folding it to fit if necessary, and brush it with melted vegan butter. Repeat this process with 7 more sheets of phyllo, brushing each with butter.

Step 5

Spread 1/3 of the nut mixture evenly over the layered phyllo sheets.

Step 6

Add another 8 sheets of phyllo, each brushed with butter, over the nut layer.

Step 7

Spread another 1/3 of the nut mixture over these layers.

Step 8

Repeat the layering with another 8 sheets of buttered phyllo, then add the final 1/3 of the nuts.

Step 9

Finish with a top layer of at least 8-10 more phyllo sheets, brushing each with butter. Use any remaining butter to coat the top layer.

Step 10

Using a sharp knife, carefully cut the baklava into diamond or square shapes all the way through to the bottom of the pan.

Step 11

Bake the baklava in the preheated oven for 45-50 minutes, or until it is golden and crisp.

Step 12

While the baklava is baking, make the syrup: In a medium saucepan, combine the coconut sugar, water, lemon juice, agave nectar, and vanilla extract. Bring to a boil over medium-high heat, stirring until the sugar dissolves.

Step 13

Reduce the heat and let the syrup simmer for about 10-12 minutes, then remove from heat and let it cool slightly.

Step 14

Once the baklava is out of the oven, slowly pour the warm syrup evenly over the hot pastry, ensuring it seeps through the lines of cut baklava.

Step 15

Let the baklava cool completely at room temperature, absorbing the syrup fully for a moist texture.

Step 16

Serve the Vegan Islak Baklava at room temperature, and enjoy!

Nutrition Facts

Serving size	(1782.9g)

Amount per serving	% Daily Value*
Calories	7364.7

Total Fat 479.8g	0%
Saturated Fat 189.9g	0%
Polyunsaturated Fat 130.3g
Cholesterol 0mg	0%
Sodium 4720.1mg	0%
Total Carbohydrate 694.6g	0%
Dietary Fiber 31.0g	0%
Total Sugars 335.1g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 415.8mg	0%
Iron 18.4mg	0%
Potassium 2399.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 4.8%

Carbs: 37.3%