Middle Eastern Sweets Middle EasternMedium

Vegan Date and Walnut Baklava Spirals with Orange

Name: Vegan Date and Walnut Baklava Spirals with Orange
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1½ cup (240 g) pitted Medjool dates, loosely packed; 1 cup (120 g) walnuts, finely chopped; 1½ tbsp (9 g) orange zest, finely grated, finely grated; ½ tsp (2½ g) ground cinnamon; ¼ tsp (½ g) ground cardamom; pinch sea salt; 12 sheets (180 g) phyllo dough sheets, thawed if frozen, at room temperature; ½ cup (120 ml) refined coconut oil, melted, melted; 1 cup (240 ml) agave nectar or pure maple syrup (for vegan option); ½ cup (120 ml) fresh orange juice; ¼ tsp (1¼ g) ground cinnamon; 3 whole whole cloves (optional); ½ tsp (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

Crispy phyllo pastry spirals filled with a fragrant mixture of dates, walnuts, and orange zest, then drizzled with a warm orange-honey syrup. These baklava spirals are naturally vegan and deliver the nutty, sweet complexity of traditional baklava in an elegant, individual-sized form. The contrast between the shattered phyllo exterior and the chewy date-walnut filling makes every bite satisfying.

Prep: 25 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 12 baklava spirals

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Steps

Before you start

Have phyllo sheets at room temperature for 30 minutes before opening the package—cold phyllo cracks and tears easily
Zest the oranges before juicing them for the syrup
Preheat your oven to 350°F (175°C) and position the rack to the center
Have a damp kitchen towel ready to cover unused phyllo sheets so they don't dry out

1
Make the filling
- In a food processor, pulse the pitted dates until they form a chunky paste with some texture remaining (about 2–3 minutes of pulsing).
- Transfer to a bowl and fold in the finely chopped walnuts, orange zest, cinnamon, cardamom, and a small pinch of sea salt.
- Mix gently until just combined.
- The filling should hold together when pressed but remain slightly crumbly.
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Ready when: Filling holds together when pressed but remains crumbly
Tip: Don't overprocess the dates—lumpy is better than a smooth paste, which will make the spirals heavy
2
Assemble the spirals
- Line a 9×13-inch (23×33 cm) baking sheet with parchment paper.
- Place one phyllo sheet on a clean, dry work surface.
- Brush the entire sheet lightly with melted coconut oil using a pastry brush.
- Spread 2–3 tablespoons of the date-walnut filling along the long edge of the sheet, leaving a 1-inch border.
- Roll tightly from the filled edge into a compact spiral, keeping the seam on the underside.
- Place seam-side down on the prepared baking sheet.
- Repeat with the remaining phyllo sheets and filling, spacing each spiral 1 inch apart.
- You should have 12 spirals.
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Ready when: All spirals are rolled and arranged on the baking sheet
Tip: Keep unused phyllo sheets covered with a damp towel to prevent them from drying out and cracking
3
Brush and score
- Lightly brush the top and sides of each spiral with the remaining melted coconut oil.
- Using a sharp knife, lightly score the top of each spiral in 2–3 diagonal lines (this helps them crisp during baking and makes them easier to bite through).
- Do not cut all the way through.
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Ready when: Spirals are evenly oiled and lightly scored
Tip: Light scoring prevents the phyllo from shattering unpredictably when you bite into the finished baklava
4
Bake the spiralsOven 350°F / 175°C
- Bake in a preheated 350°F (175°C) oven for 28–32 minutes, until the phyllo is deep golden brown and feels crisp when you tap the top.
- The pastry should sound hollow.
- Rotate the baking sheet halfway through baking if your oven has hot spots.
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Ready when: Phyllo is deep golden brown and sounds crisp when tapped
Tip: Don't overbake—once they reach golden brown, they will continue to crisp as they cool
5
Prepare the syrup
- While the spirals bake, combine the agave nectar (or maple syrup), fresh orange juice, ground cinnamon, and whole cloves (if using) in a small saucepan.
- Stir over medium heat for 5–7 minutes, until the mixture is warm, fragrant, and the syrup coats the back of a spoon.
- The syrup should not boil vigorously—just a gentle simmer.
- Remove from heat and stir in the vanilla extract.
- Remove the cloves before drizzling (or leave them in for presentation if you prefer).
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Ready when: Syrup is warm, fragrant, and coats the back of a spoon
Tip: Warming the syrup before drizzling helps it absorb into the crispy phyllo without making it soggy
6
Drizzle and cool
- Remove the baked spirals from the oven and immediately drizzle the warm orange syrup generously over each one while they are still hot.
- The phyllo will absorb the syrup as it cools.
- Allow the baklava to cool on the baking sheet for 10–15 minutes so the syrup sets and the pastry firms up.
- Transfer to a serving platter or container.
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Ready when: Syrup has been absorbed and pastry is set but still warm
Tip: Drizzle while hot so the phyllo can drink in the syrup—this is what makes baklava special

Good to know

Tips

Phyllo dough is very forgiving if you treat it with respect—don't fight it. If a sheet tears, brush the tear with oil and layer it anyway; once baked, it will hold together beautifully.
The key to crispy baklava is properly melted coconut oil brushed thinly and evenly between the layers. Thick brushing leads to greasiness and soggy pastry.
Orange juice and zest are essential here—they prevent the baklava from tasting one-note and add brightness that cuts through the richness.
For neater spirals, roll the phyllo gently but firmly. If it tears, just patch it with a piece of phyllo and oil; it won't matter once baked.

Make ahead

Prepare the date-walnut filling up to 2 days ahead and store in an airtight container in the cool pantry or refrigerator. Roll and bake the spirals on the day you serve them for maximum crispness, but they will keep well for 2 days if stored properly (see storage).

Storage & reheating

Store cooled baklava spirals in an airtight container at room temperature for up to 3 days. The phyllo will gradually soften but will remain delicious. Do not refrigerate, as it accelerates staling. To refresh slightly stale baklava, warm in a 300°F (150°C) oven for 3–5 minutes. These freeze beautifully: wrap cooled spirals individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 1 hour before serving.

Substitutions

agave nectar or pure maple syrup (for vegan option) → Honey (if not strictly vegan). Use ¾ cup honey instead of agave or maple syrup for a more traditional baklava syrup with deeper flavor. It will set more firmly as it cools.
refined coconut oil, melted → Olive oil. Use extra-virgin olive oil for a richer, Mediterranean flavor, though the baklava will be slightly less crispy. Use the same amount.
walnuts → Pistachios or almonds. Substitute an equal weight of finely chopped pistachios for a traditional look and slightly floral flavor, or almonds for a milder taste.
pitted Medjool dates, loosely packed → Dried figs. Replace half the dates with finely chopped dried figs for a more complex, jammy filling. Figs have less natural binding power, so the filling may need an extra pinch of cinnamon.