Go Back
–+ servings

Orange Pecan Baklava

5 from 1 vote
That Vegan Nephew
This is a scrumptious vegan baklava recipe! Crispy, delicious, not overtly sweet, and fun to make! The orange and cinnamon-y pecans are a great twist on this classic middle eastern / Mediterranean dish. Serve with a bit of vegan vanilla ice cream (So Delicious makes a good one), and an additional drizzle of syrup.
vegan baklava recipe
Print Pin
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Greek & Middle Eastern & vegan
Servings 16 Baklava Diamonds
Calories 310 kcal

Equipment

  • 9x13-inch baking dish
  • Oven
  • Food Processor
  • Brush (for coconut oil or vegan butter)
  • 2 Moist Dish Towels

Ingredients
  

  • 1 (16-ounce ) package of phyllo dough, about 18 sheets
  • 2 cups pecans, (around 16-ounces)
  • 1 ½ teaspoons ground cinnamon
  • ½ - 1 cup coconut oil (or vegan butter), melted
  • 1 ¼ cups water
  • 1 cup coconut sugar
  • ½ cup brown rice syrup
  • Zest from one orange
  • 2 - 3 tablespoons fresh orange juice
  • Additional orange zest, for garnish

Instructions
 

  • Firstly, make sure that the phyllo dough has been sitting out room temperature for 2 - 3 hours before use. Check the package for instructions.
  • Grease a 9x13-inch baking dish with a bit of coconut oil, and preheat the oven to 350°F.
  • In a food processor, process the pecans and cinnamon together until it is a fine crumbly texture and no whole pecans remain.
  • Unwrap the phyllo, and set the 9x13-inch baking dish on top. Cut with a sharp knife the excess phyllo around the dish, so that the sheets will fit the 9x13 dimensions better.
  • With melted coconut oil (or vegan butter) by your side and unused phyllo stored between two slightly wet kitchen towels to prevent them from drying out, carefully lay one sheet of phyllo into the dish, and then brush with that with coconut oil (or vegan butter). Repeat this until you have laid 6 sheets down, then sprinkle with half of the cinnamon pecan mixture. Lay another 6 sheets down, and then sprinkle with the other half of the pecans. Lay the final 6 sheets down, brushing the top with more coconut oil (or vegan butter).
  • With a sharp knife, make 4 evenly-spaced cuts vertically down the sheets of phyllo, and then diagonal cuts across the whole thing after that, so you have many diamond-shaped pieces of baklava. Then, bake for 25 – 30 minutes (Mine took 28 minutes), until golden brown and crispy.
  • Meanwhile, simmer the water and sugar over medium-high heat for about 5 minutes, until the coconut sugar is dissolved. Then, add the orange zest and juice and brown rice syrup and let simmer for another 5 to 10 minutes. You don't need the syrup to be thick - just make sure there are no granules of sugar leftover.
  • Once the baklava is out of the oven, immediately ladle syrup over the top. It should sizzle and crackle. Use about ½ of the syrup, or more if desired. Save the rest to spoon over top of coconut ice cream or on top of the baklava before serving.
  • Let the baklava sit for about 10 - 15 minutes, and then sprinkle with a little orange zest and dig in with some vegan vanilla ice cream on the side!

Nutrition

Calories 310 kcal Carbohydrates 35.5 g Protein 2.7 g Fat 23 g Saturated Fat 12.5 g Sodium 154 mg Potassium 26 mg Fiber 1 g Sugar 18.5 g Calcium 9 mg Iron 1 mg
Keyword orange pecan baklava, vegan baklava recipe, vegan dessert, vegan greek dessert
Did You Make This Recipe?Tag @thatvegannephew on Instagram with the hashtag #thatvegannephew !