Easy Gluten Free Baklava Recipe

This gluten-free baklava has all the rich, flaky layers and honey-nut filling of traditional baklava, but uses gluten-free phyllo dough. The result is a crisp, buttery dessert perfect for holidays and special occasions.

Servings

16–20 pieces

Preparation Time

• Prep Time: 45 minutes
• Bake Time: 50–60 minutes
• Total Time: About 2 hours (plus cooling time)

Ingredients

For the Baklava

• 1 package (12–16 oz / 340–450 g) gluten-free phyllo dough, thawed according to package instructions
• 1 cup (225 g) unsalted butter, melted
• 2 cups (240 g) walnuts, finely chopped
• 1 cup (120 g) pistachios, finely chopped
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves (optional)
• Pinch of salt

For the Honey Syrup

• 1 cup (240 ml) water
• 1 cup (200 g) granulated sugar
• ¾ cup (255 g) honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 small strip lemon peel (optional)

Equipment

• 9 x 13-inch (23 x 33 cm) baking dish
• Pastry brush
• Sharp knife
• Clean kitchen towel

Instructions

Step 1: Prepare the Nut Filling

1. In a bowl, combine:
   • Chopped walnuts
   • Chopped pistachios
   • Cinnamon
   • Cloves (if using)
   • Salt
2. Mix thoroughly and set aside.

Step 2: Make the Honey Syrup

1. In a saucepan, combine water and sugar.
2. Bring to a gentle boil over medium heat.
3. Stir until the sugar dissolves completely.
4. Add honey, lemon juice, and lemon peel.
5. Reduce heat and simmer for 10 minutes.
6. Remove from heat and stir in vanilla extract.
7. Allow the syrup to cool completely.

Important: Baklava should be hot when the syrup is cool, or vice versa. This helps maintain crisp layers.

Step 3: Prepare the Phyllo Dough

1. Preheat oven to 350°F (175°C).
2. Lightly grease the baking dish with melted butter.
3. Carefully unroll the gluten-free phyllo dough.
4. Keep sheets covered with a slightly damp kitchen towel while working to prevent drying.

Step 4: Assemble the Baklava

1. Place one sheet of phyllo in the baking dish.
2. Brush lightly with melted butter.
3. Repeat until you have 8 layers.
4. Sprinkle about ⅓ of the nut mixture evenly over the phyllo.
5. Add 4 more buttered phyllo sheets.
6. Add another ⅓ of the nut mixture.
7. Add 4 more buttered phyllo sheets.
8. Spread the remaining nut mixture.
9. Finish with 8 buttered phyllo sheets on top.
10. Brush the top generously with butter.

Step 5: Cut Before Baking

1. Using a sharp knife, cut the baklava into:
   • Diamonds
   • Squares
   • Triangles
2. Cut all the way through to the bottom of the pan.

This makes serving easier and allows syrup to penetrate evenly.

Step 6: Bake

1. Place in the preheated oven.
2. Bake for 50–60 minutes, or until:
   • Deep golden brown
   • Crisp on top
   • Edges are bubbling slightly
3. Rotate the pan halfway through baking if needed.

Step 7: Add the Syrup

1. Remove baklava from the oven.
2. Immediately pour the cooled syrup evenly over the hot baklava.
3. You should hear a gentle sizzling sound.

Step 8: Rest and Serve

1. Let the baklava cool completely.
2. Allow it to rest for at least 4–6 hours, preferably overnight.
3. This gives the syrup time to soak into the layers.

Storage

• Room temperature: Up to 5 days in an airtight container.
• Refrigerator: Up to 2 weeks.
• Freezer: Up to 3 months.

Tips for Perfect Gluten-Free Baklava

• Handle gluten-free phyllo gently, as it can be more fragile than traditional phyllo.
• Use clarified butter for extra crispness.
• Do not over-soak with syrup; baklava should be moist but not soggy.
• Pistachios can be replaced with almonds, pecans, or additional walnuts.
• For extra flavor, add ½ teaspoon orange blossom water or rose water to the syrup.

Nutritional Estimate (Per Piece, based on 20 servings)

• Calories: ~250
• Fat: 16 g
• Carbohydrates: 25 g
• Protein: 4 g
• Fiber: 2 g

Enjoy this classic Mediterranean dessert with a crisp gluten-free twist!

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