Vegan Baklava (Opa!) (Serves 12)

vegan baklava

*This treat will last for up to 2 weeks covered in the fridge!


1/4 cup dark brown sugar                                                        
1/4 tsp cinnamon (can add extra to taste)
1/2 cup walnut pieces                                                               
1/2 cup shelled pistachios
1/3 cup raw almonds                                                                 
8 sheets phyllo pastry, thawed
1/4 cup light olive oil, macadamia nut oil or melted coconut oil  
1/2 cup Sunnybo Hunny                                                            
1/4 cup cold water                                       
Zest of 1/2 large lemon


  1. Preheat oven to 350F/ 180C
  2. Grease a 13x9 inch baking pan
  3. In a blender, blitz the brown sugar and cinnamon until finely ground and powdery. Transfer to a small bowl.
  4. In the blender, pulse all nuts together. Combine the nut mixture and sugar cinnamon mixture in a bowl.
  5. To keep them moist, cover the phyllo sheets with a large piece plastic wrap, then cover that with a kitchen towel that’s slightly damp. Remove 1 sheet and place it on a clean work surface.
  6. Brush half the phyllo sheet with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 1 more sheet.
  7. Now add your first nut layer - scatter 1/3 of your nut mixture over the phyllo in an even layer. Repeat the layering with 2 more sheets phyllo, 1/3 more nuts, 2 more phyllo sheets, and the last 1/3 of the nut mixture. Layer the last 2 phyllo sheets on top.
  8. Using a sharp paring knife, score the top layer of phyllo into squares or triangles.
  9. Bake for 40 minutes, until the phyllo is lightly golden and crisp.
  10. In a small saucepan over high heat, combine the Sunnybo Hunny, water, and lemon zest and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 10 minutes. Remove from the heat and let cool slightly. Remove and discard the zest.
  11. Pour the syrup over the baked phyllo pastry. Cover the baklava with plastic wrap and refrigerate for at least 1 hour before serving.
  12. Sprinkle some roughly chopped pistachios over top of each serving.