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How to make Crispy Baklava

Baklava (bak-la-wa) is one of the most

Baklava (Bak-la-wa) is one of the most popular middle eastern desserts. It comes in many shapes and sizes. Typically drenched in butter and gooey sugar syrup. Our version is vegan, crispy and delicious!




2 boxes Phyllo dough sheets (24ct each) 

2 cups Melted Organic vegan “butter” shortening 

3 cups Ground raw cashews

Ground Pistachios for garnish 


2 cups sugar 

1 cup water

1 Tsp Lemon juice

.5 Tsp Blossom water 

What you’ll need 

1 baking sheet 

1 pastry brush 

1 small pot 

Chef’s knife 


Preheat your oven to 350º F

Grab your pastry brush, melted “butter” Phyllo dough, and baking sheet. 

begin by coating the baking sheet with a layer of melted “butter” then add the first 24 layers of phyllo dough from your first box 2 layers at a time. This means grabbing two layers (don’t disconnect them) place them on the baking sheet. Then evenly add a layer of melted “butter”. Continue the process until the first box is complete. Then add another layer of melted “butter” as you were before, but this time add your 3 cups of ground cashews. Then you’re going to continue the same process with the second time. However, this time you go layer by layer. That means grabbing one layer of Phyllo dough, covering it with melted “butter” and continuing until the second box is complete. When you’re all finished, it is time to cut your baklava into whatever size/ shape you want. Traditionally we would cut this kind of baklava in medium sized squares. Bake your baklava for 10 minutes at 350º F, then lower the temperature to 300º F and bake for another 30 minutes (or until perfectly golden.)

For the syrup- 

Grab your small pot and add your water and sugar and bring them to a boil, until the sugar is completely dissolved. Then add the lemon juice. Stirring occasionally. Turn the heat down to low and let it simmer until you achieve a thick syrup consistency. Turn the heat off and move the pot away from the heat. Add your blossom water. 

Once the baklava is crispy and done, take it out of the oven and drench it in your delicious sugar syrup. The tip to remember is If the baklava is hot the syrup needs to be cold, and if the baklava is cold the syrup needs to be hot. 


If you don’t want want to use a vegan shortening you could use Kerry gold butter or whichever butter you prefer. Although cashews are personally our favorite you could also use walnuts. 


If you try this recipe yourself be sure to let us know and tag us on IG @utmsofficial


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