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5 from 3 votes

Gingerbread Baklava

Traditional baklava filled with warm holiday flavors and spices. Recipe makes a 10" round or a 9" x 13" rectangle.
Author: Jamison Joy


  • 1 Lb Frozen Phyllo Dough (1 box) thawed and cut to pan shape
  • 200 g Chopped Walnuts
  • 3 Tbsp Almond Meal*
  • 70 g Candied Ginger finely chopped
  • 1-½ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 2 Tbsp Brown Sugar
  • 1 cup Plant-Based Butter

Molasses Syrup

  • 200 g (1 cup) Sugar
  • 1 cup Water
  • cup Molasses
  • ¼ cup Agave Syrup or Honey
  • 1 tsp Vanilla


  • Thaw phyllo dough according to the package (usually just in the package at room temp for 2-3 hours). Once dough is thawed enough to roll out, create a template with your pan and cut the dough to fit tightly inside the pan. Keep dough covered with a damp tea towel while working with it to prevent drying out.
  • In a medium bowl, combine walnuts, almond meal, ginger, pumpkin pie spice, cinnamon and brown sugar, mix well with a spoon. Melt butter in a bowl until liquid.
  • With a pastry brush, brush a thin layer of butter on the bottom of the pan. Add two pieces of phyllo dough and brush them completely with butter. Then sprinkle 3-4 tablespoons of the walnut mixture evenly over the layer. Repeat this process until all the dough is gone (the top layer should just be dough with butter brushed on it).
  • Preheat the oven to 350F. With a very sharp knife, carefully cut a pattern into your dough. Bake for about 50-60 minutes until the dough is nice and crisp.
  • While your dough is baking, make the molasses syrup. In a medium saucepan, boil the sugar and water until the sugar is dissolved (do not let boil for more than 1-2 minutes). Put the heat on low and add the molasses and honey (or agave) and let simmer for 15-20 minutes. Remove from heat and stir in vanilla and set aside.
  • Removed the baked baklava from the oven and immediately pour the syrup over the baklava. Wait until cooled and eat!
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