Vegan Baklava Rolls

I first heard about Vegan Baklava Rolls while sitting in my grandmother’s cozy kitchen. She was sharing stories about her favorite childhood desserts, and baklava came up. The way she described the flaky layers, the sticky sweetness, and the crunch of nuts made my mouth water. But as a vegan, I had never tried it before. That’s when the idea of creating Vegan Baklava Rolls started to spark in my mind. I was determined to replicate that rich, buttery flavor and texture in a plant-based way. Little did I know, Vegan Baklava Rolls would become one of my favorite creations.

Inspiration in the Kitchen

The journey to creating these rolls was both fun and challenging. I remember standing in my kitchen with a pile of phyllo dough sheets, a jar of maple syrup, and a bowl of finely chopped pistachios and walnuts. I experimented with different combinations of plant-based butter and sweeteners until I found the perfect balance. Each batch brought me closer to capturing the essence of traditional baklava while keeping it completely vegan. I felt like an artist sculpting a masterpiece, layering the delicate phyllo sheets with care.

Sharing the First Batch

When I finally perfected the recipe, I couldn’t wait to share it. I invited a few friends over and set the warm Vegan Baklava Rolls on the table. The golden, syrupy rolls glistened under the light, and their aroma filled the room. As everyone took their first bite, the crunch of the phyllo combined with the sweet, nutty filling made their faces light up. My heart swelled with pride as they complimented the balance of flavors and how surprisingly easy it was to enjoy such a traditionally rich dessert without any animal products.

A Recipe That Tells a Story

Now, every time I make Vegan Baklava Rolls, I’m reminded of my grandmother’s stories and the joy of reinventing something so beloved. This recipe has become more than just a dessert for me—it’s a way of blending tradition with my own vegan journey. Whether it’s for a family gathering, a holiday party, or simply a treat for myself, these rolls always bring a smile to everyone’s face. And just like that, the story of Vegan Baklava Rolls continues to unfold, one delicious bite at a time.

Chef’s Notes- Vegan Baklava Rolls

• Keep filo sheets covered with a damp towel or cling film while assembling to prevent them from drying out.
• If a filo sheet tears, patch it by layering another piece over it with a brush of olive oil.
• Toast the nuts lightly before pulsing them for a deeper, nuttier flavor.
• Don’t over-process the nuts; aim for a coarse texture to maintain a satisfying crunch.
• Allow the syrup to cool completely before brushing it over the warm baklava to maintain crispness.
• If the syrup seems too thick, add a teaspoon of warm water and stir to adjust consistency.
• Roll the baklava tightly for even cooking and a professional presentation.
• Trim the ends of the rolls for a neater look before baking if desired.
• Place the rolls snugly in the baking tin to prevent them from unraveling during baking.
• Rotate the pan halfway through baking for even browning.
• Sprinkle extra orange zest over the rolls for added visual appeal and a fresh citrus aroma.
• Serve warm or at room temperature with a drizzle of additional maple syrup for indulgence.

Vegan Baklava Rolls

0.0 from 0 votes

Discover the delightful ease of making Vegan Baklava Rolls! Inspired by classic Middle Eastern flavors, this refined, sugar-free version pairs perfectly with your favorite black coffee. Swap out traditional ingredients for healthier alternatives without sacrificing taste, making it an indulgent yet wholesome treat. Whether you’re a seasoned vegan or just looking to explore new desserts, these baklava rolls are sure to impress your family and friends. Join us in creating this crispy, flavorful delight that’s as satisfying as a weekend ritual at a specialty bakery. Get ready to fall in love with baklava all over again!

Course: DessertCuisine: GreekDifficulty: Medium

Print

Servings

4

servings

Prep time

40

minutes

Cooking time

25

minutes

Calories

520

kcal

Total time

1

hour 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Simple Syrup

• 3/4 cup freshly pressed orange juice or a combination of water and freshly squeezed lemon juice to preference

• 1/4 cup pure maple syrup

• seeds from half a vanilla bean optional

• Nut Filling

• 1 cup sliced almonds

• 1 cup chopped walnuts

• zest from one lemon

• zest from one to two oranges

• 1 1/2 tsp ground cinnamon

• 1/8 tsp fine sea salt

• 1/4 cup maple syrup plus 1 tablespoon for binding

• Pastry Layers

• 3 thawed vegan filo pastry sheets (35 x 46 cm or 14 x 18″)

• 2 tbsp mild olive oil

• 1 tbsp shelled pistachios finely chopped for garnish

• Alternative Ingredients:

• Maple syrup: Substitute with agave nectar or agave syrup for those avoiding maple.

• Filo pastry: Use phyllo dough gluten-free versions available for gluten-free diets or puff pastry as a non-vegan alternative.

• Almonds/Walnuts: Replace with cashews or pecans for different nut preferences.

• Olive oil: Can be substituted with coconut oil or vegetable oil for varied flavor profiles.

• Vanilla bean: Use 1 teaspoon pure vanilla extract if unavailable.

Directions

• Prepare the Simple Syrup – In a small saucepan, combine 3/4 cup fresh orange juice, 1/4 cup maple syrup, and the seeds from half a vanilla bean. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook until the syrup thickens slightly and coats the back of a spoon, approximately 15 minutes. Remove from heat and allow it to cool completely.
• Create the Nut Filling – Using a food processor, pulse 1 cup almonds and 1 cup walnuts until they reach a coarse, crumbly texture, about 2 minutes. Transfer the ground nuts to a large mixing bowl and add 1/8 teaspoon sea salt, 1 1/2 teaspoons cinnamon, zest from one lemon and one or two oranges. Pour in 1/4 cup plus 1 tablespoon maple syrup and stir until the mixture binds together evenly.
• Assemble the Baklava Rolls – Preheat your oven to 355°F (180°C). Lightly grease a baking tin with 2 tablespoons of mild olive oil. Place two clean kitchen towels, dampened and thoroughly wrung out, over a flat surface to prevent the filo from drying. Carefully unwrap one sheet of thawed filo pastry, keeping the remaining sheets covered with cling film and a damp towel. Brush the filo sheet lightly with olive oil using a pastry brush. Place approximately 2 tablespoons of the nut filling along one long edge of the pastry, leaving a 1-inch margin on all sides. Gently roll the pastry over the filling, folding in the sides tightly like a burrito. Seal the edge with a touch more olive oil. Transfer the roll seam-side down into the prepared tin. Repeat the process for the remaining pastries, ensuring consistent sizing. If using all pastry sheets, stack the folded sheets for a layered effect.
• Bake and Finish – Once all rolls are in the tin, use a sharp chef’s knife to slice each cigar into 2 to 4 pieces, depending on desired size. Lightly brush the tops with olive oil and bake in the preheated oven for about 25 minutes, or until golden brown. Remove from the oven and immediately brush the warm baklava with the cooled simple syrup to prevent sogginess. Sprinkle finely chopped pistachios over the top for garnish. Allow to cool before serving. Any leftovers can be stored in the freezer.

Equipment

• food processor
• Pastry Brush
• baking sheet
• mixing bowls
• measuring cups and spoons
• chef’s knife

Nutrition Facts

• Calories: 520kcal
• Fat: 30g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 200mg
• Carbohydrates: 60g
• Fiber: 4g
• Sugar: 35g
• Protein: 8g
• Vitamin A: 10IU
• Vitamin C: 20mg
• Calcium: 50mg
• Iron: 3mg

FAQs- Vegan Baklava Rolls

Can I make these rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them (covered) for up to a day before baking. Alternatively, bake them in advance and reheat in a low oven to crisp them up before serving.

What can I use if I can’t find vegan filo pastry?

Look for gluten-free filo pastry as an alternative, or use puff pastry for a slightly different texture. Ensure any alternative is vegan-friendly by checking the ingredient list.

Can I use other sweeteners instead of maple syrup?

Absolutely! Agave syrup or even date syrup works well as substitutes. Adjust the quantity to taste, as they may have varying sweetness levels.

How do I prevent the baklava rolls from becoming soggy?

Make sure the syrup is completely cool before applying it to the warm rolls. Avoid over-saturating the baklava with syrup—just a light brush is sufficient.

What’s the best way to store leftover baklava rolls?

Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 1 month. Reheat in the oven to restore crispness.