1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This Secret Vegan Baklava takes everything you love about the traditional dessert—crisp layers of filo, crunchy nuts, and sweet syrup—and gives it a wholesome upgrade. By using mushroom flour in the nut mixture, you add an earthy balance that complements the sweetness without changing the beloved flavor profile. Perfect for sharing, this vegan version is light, flaky, and secretly full of goodness.
INGREDIENTS
1 package vegan filo pastry (thawed if frozen)
1 cup walnuts, finely chopped
1 cup pistachios, finely chopped
¼ cup mushroom flour
½ cup coconut oil or vegan butter, melted
½ cup maple syrup or agave
½ cup sugar
½ cup water
1 tsp vanilla extract
1 tsp cinnamon
Zest of 1 lemon
Method
Preheat oven to 350°F (175°C). Grease a rectangular baking dish with a little coconut oil or vegan butter.
In a bowl, mix walnuts, pistachios, mushroom flour, cinnamon, and lemon zest.
Lay one sheet of filo pastry into the dish and brush lightly with melted coconut oil. Repeat layering 6–8 sheets, brushing each with oil.
Spread a layer of the nut-mushroom mixture evenly over the pastry.
Continue layering filo sheets with oil and alternating with nut mixture until everything is used, finishing with a top layer of filo (about 6–8 sheets).
With a sharp knife, cut the baklava into squares or diamonds.
Bake for 35–40 minutes, until golden and crisp.
While baking, prepare the syrup: in a small saucepan, combine maple syrup (or agave), sugar, water, and vanilla. Simmer until slightly thickened, about 8–10 minutes.
Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven.
Let cool completely before serving to allow the syrup to soak in.
