How can I ensure my walnuts don't burn when toasting?

Toast walnuts over very low heat, watching carefully, and chop them by hand to avoid a meal-like texture, as sometimes a food processor can over-process them.

What is the purpose of warming the tahini mixture?

Gently warming the tahini, lemon juice, sugar, and cinnamon helps create a thick, cohesive paste for the walnut filling without cooking the tahini.

Can I prepare the baklava ahead of time?

Yes, you can prepare the walnut filling up to five days ahead and store it covered in the refrigerator, bringing it to room temperature for 15-20 minutes before baking.

How long should the baklava cups sit after baking?

For best results, allow the baklava cups to sit for at least an hour, and preferably 4-5 hours, after the hot syrup is immediately spooned over them.

Why use mini filo shells instead of traditional filo dough?

Mini filo shells simplify the process significantly, eliminating the need for delicate layering and brushing of individual sheets of filo dough, making this recipe ideal for beginners.

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Baklava for Beginners
[Vegan]

Name: Baklava for Beginners [Vegan]
Cook time: 30 min
Yield: 30 pieces
Ingredients: For the Filling:; 1 cup toasted walnuts, finely chopped; 1/4 cup sugar; 1 teaspoon cinnamon; 1 tablespoon tahini (mix well before measuring); 1 tablespoon lemon juice; 2 teaspoons lemon zest; For the Syrup:; 1/2 cup water; 1/4 cup agave nectar; 1/4 cup sugar; 1 tablespoon lemon juice; For the Shells:; 2 boxes of mini filo shells

KV By: Kiki Vagianos

Author Bio

Kiki Vagianos wants to live in a world where no living thing suffers for her... Read More

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Close-up of golden-brown vegan baklava cups, filled with a rich walnut-tahini mixture, glistening with lemon-agave syrup, and arranged on a white plate.

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Baklava for Beginners [Vegan]

72.0

30 pieces

Dairy Free

Anyone, regardless of their Greek cooking experience, can make these perfectly every time! No unwieldy sheets of filo dough to manage, just a few flavor packed ingredients and all ready in less than 30 minutes with this infinitely scalable recipe – win, win, win, win (you get the idea!)

Ingredients You Need for Baklava for Beginners [Vegan]

For the Filling:

1 cup toasted walnuts, finely chopped
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon tahini (mix well before measuring)
1 tablespoon lemon juice
2 teaspoons lemon zest

For the Syrup:

1/2 cup water
1/4 cup agave nectar
1/4 cup sugar
1 tablespoon lemon juice

For the Shells:

2 boxes of mini filo shells

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How to Prepare Baklava for Beginners [Vegan]

Toast walnuts over very low heat (careful not to burn!) and finely chop. Try chopping walnuts by hand as sometimes a food processor gives you more of a walnut meal. Set aside.
Gently warm tahni, lemon juice, sugar and cinnamon over VERY LOW heat. You want to just WARM the tahini and not cook it! Stir gently until mixture becomes a thick paste.
Add sugar/tahini paste to chopped walnuts and incorporate completely. Mix in lemon zest.
Fill filo shells with nut mixture and arrange on baking sheet. Bake for 10 minutes in 350 degree oven.
While filled filo cups are baking, make your syrup. Combine sugar, agave nectar, water and lemon juice. Cook on low for 5 minutes, stirring occasionally.
Remove filled filo cups from the oven and immediately spoon hot syrup over warm walnut cups, approx 1-2 teaspoons per shell.
You can eat these immediately but it's best to allow baklava cups to sit for at least an hour and preferably 4-5 hours. And you can easily make these ahead and keep, covered, for up to a day before enjoying.
To make up to five days ahead, go through step three of the recipe above and keep walnut mixture covered in the refrigerator until ready to use. I'd recommend leaving the walnut mixture on the kitchen counter for 15-20 minutes before baking.

Notes

Feel free to use filo sheets here if you prefer – quickly triple this recipe (and syrup) and you’ve got enough filling for a 9×13′ pan of baklava.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.