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Baklava Pie

Serves: 12

Looking for a dessert that’s flaky, nutty, and a whole lot delicious? Look no further than this Baklava Pie! With golden filo pastry, toasted walnuts and pistachios, and a drizzle of sweet agave syrup, it’s the perfect indulgence for any occasion.

Preparation time: 30 minutes
Cooking time: 1 hour


  • 350g walnuts
  • 100g shelled pistachios
  • ½ tsp sea salt flakes
  • 1 tsp ground cinnamon 
  • 100ml organic agave syrup, plus 2 tbsp extra
  • 160g vegan butter (we use Nuttelex Buttery), melted
  • 135g Pana Organic White Choc Chips 
  • 2 tbsp lemon juice
  • 12 sheets filo pastry
  • 4 tbsp coconut sugar
  • Pana Organic Maple Peanut Frozen Dessert, to serve (optional)


  1. Preheat oven to 180ºC.
  2. Combine walnuts and pistachios in a large, heavy-based frypan over medium-low heat.  Cook the nuts, stirring often, until golden and fragrant (about 10 mins).  Set aside to cool slightly before pulsing in a food processor to a very coarse crumb.
  3. In a mixing bowl combine nuts, salt, cinnamon, 100ml agave syrup, 4 tbsp of the vegan melted butter, Pana Organic White Choc Chips and 1 tbsp lemon juice. Stir gently to evenly coat the nuts.
  4. Brush each sheet of filo with melted butter and stack eight of the sheets onto a lined baking tray.  Pour the nut mixture into the centre and spread out, leaving a 5cm border around the edges.  Fold the edges over to create a border, then scrunch the remaining four sheets and drape over the top to cover the nut mixture.  Bake for 50-60 mins until the pastry is golden and flaky. Set aside at room temperature to cool for 1 hour.
  5. Meanwhile, combine coconut sugar and the extra 2 tbsp agave syrup in a small saucepan and stir over medium heat until the sugar dissolves.  Remove from the heat and add remaining 1 tbsp lemon juice then drizzle over the pie before serving with a generous scoop of frozen dessert.

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