Baklava with pistachios and lemon



This heavenly vegan Baklava combines syrup-soaked layers of flaky filo pastry with chopped Pistachios and zesty lemon. It’s a great make-ahead dessert perfect for the holidays and lunch boxes and definitely in our top 10 vegan cakes.

Baklava with pistachios and lemon


Make the syrup first

Add the sugar and water to a saucepan.

Slowly bring to the boil.

When the sugar has all dissolved continue to boil

For approx 4 minutes, until the syrup had thickened.

Take off the heat and add the lemon juice.

Allow too cool.

Heat your oven to 165C

Blitz half of the pistachios to a fine crumb

Pulse the rest to a course crumb

Combine the all of the pistachios spices, sugar and lemon zest.

You will need a 30cm x 20cm tin or equivalent.

Brush the inside of your tin with a small amount of melted vegan butter.

Cut the filo in half so it fits the tray (well almost)

Cover with a layer of filo and brush with vegan butter.

Add 3 more layers of filo brushed with butter.

Add a layer of 1/3 of your nuts.

Add another 3 layers of pastry and butter

Add another 1/3 of your nuts.

repeat until you have 4 layers of pastry and 3 layers of nuts.

Brush the top with butter.

With a sharp knife portion the baklava by cutting almost all the way though

(Its easier to cut when raw)

As a guide we cut ours into 4x6

Bake in the oven for 20-25 mins or until golden brown.

After removing from the oven pour over the syrup.

Allow to cool for 3 hours (if you can wait that long)

Finish cutting into portions and enjoy.


300g Pistachios (shelled)

1tsp Cinnamon

1/4 tsp Nutmeg

70g light brown sugar

Zest fo half a lemon

85g melted vegan butter

7 sheets of vegan filo pastry.

Lemon syrup


Juice of half a lemon

200g caster sugar

125ml water