A deliciously sticky maple and pecan filling layered between sheets of light and flakey pastry…yes please. Our twist on this famous Ottoman dessert is sure to wow your friends!
- The baking tin we use is approximately 26cm x 20cm (10″ x 8″). But you can use other sized tins – just be sure to measure and slice your filo sheets to fit the size of the tin you use!
- If you don’t have a food processor, simply finely chop the pecans, then pop them into a mixing bowl as you normally would with the other ingredients.
- We cover the filo pastry with baking paper or a clean tea towel to prevent it drying out while we’re layering up the baklava.
- You can always use a different type of nut here if you prefer.
- 18 square sheets of filo pastry
- 80g (2.8oz) vegan butter, plus extra for greasing
For the filling:
- 250g (8.8oz) pecans
- 50g (1.8oz) light brown sugar
- 1 tbsp maple syrup
- 1 tsp cinnamon powder
- salt, plus extra for topping
- 1 handful of pistachios, shells removed + finely chopped
For the syrup:
- 150g (5.3oz) maple syrup
- 50g (1.8oz) light brown sugar
- 200ml (6.8 fl.oz) water
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat the oven to 160°C fan / 350°F and grease a 26cm x 20cm (10" x 8") cake tin with a little vegan butter.
- For the filling, add the pecans to a food processor and process until roughly broken down.
- Transfer the pecans to a bowl and add the sugar, maple syrup, cinnamon and a pinch of salt.
- Next melt the vegan butter in a saucepan and trim the filo pastry so the sheets are the same size as the tin (20 x 20cm or 8” x 8”).
- Brush the base and sides of the tin with some of the melted margarine.
- Place one sheet of filo at the bottom of the tin and brush generously with the melted vegan butter. Lay another sheet of filo on top and brush again with the vegan butter. Repeat until you've layered 6 sheets of filo pastry.
- Evenly spread half of the pecan mixture over the pastry. Then add 6 more sheets of filo (brushing each sheet with vegan butter as you go).
- Next sprinkle the remaining pecan mixture over the top.
- Finish with the last 6 sheets of filo, brushing with vegan butter as you go.
- Use a sharp knife to cut deep lines into the baklava to create 20 slices. We like to cut the baklava into diamonds but you can also cut it into squares or rectangles.
- Bake in the oven for 40 minutes.
- While the baklava cooks put all the syrup ingredients into a saucepan and heat gently until the sugar has dissolved. Then bring to a simmer and cook, stirring for 10 minutes until it has thickened. Take the syrup off the heat and leave to cool a little.
- As soon as the baklava comes out of the oven, pour the syrup all over and sprinkle some finely chopped pistachios over each slice.
- Leave the baklava to completely cool and the syrup to soak in for at least 30 minutes.
- To serve, run a knife along the cut lines before lifting the slices out.
Did You Make This Recipe?
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Hi. Can I use the glass dish the glass tin to make the baklava? Would it work?
No, no, no, you have it all wrong! I’ve been making this for years. No sugar or water needed. Simply use a whole 540ml can of pure Quebec maple syrup. That is pure perfection:)
French Canadian expert speaking here;)
Use about 1/4 cup for the pecan filling, and pour the rest over the baklava when it comes out of the oven.
Other than that, I love your recipes:)
By the way, this gets even better after sitting a couple days at room temperature. It always gets rave reviews from friends and family.
I have made this a couple of times and all my family loved it. Thanks for a great recipe