Description
This recipe offers a delicious gluten free baklava that ensures everyone can enjoy this classic dessert. It brings back the joy of baklava with all the traditional flavors and textures: crispy phyllo, sweet honey syrup, and fragrant nuts. Making baklava gluten-free means no one feels left out, proving that it can be utterly irresistible and still bring warmth and joy to your table.
Ingredients
1 16-ounce package Gluten-Free Phyllo Dough
1 cup Unsalted Butter
3 cups Walnuts
1 teaspoon Ground Cinnamo
1 cup Granulated Sugar
1 cup Water
1 cup Honey
1 teaspoon Lemon Juice
Instructions
- In a medium bowl, combine the chopped walnuts, ground cinnamon, and 1/2 cup granulated sugar. Mix well
- Preheat your oven to 325°F (160°C). Brush a 9×13 inch baking pan generously with melted butter
- Carefully place two sheets of gluten-free phyllo dough into the bottom of the buttered pan. Brush generously with melted butter. Repeat this step for a total of 8 layers (4 pairs of phyllo sheets)
- Sprinkle about 1/4 of your nut mixture evenly over the buttered phyllo layers
- Place another two sheets of gluten-free phyllo dough on top of the nuts, brush with butter. Repeat this process, layering two phyllo sheets, butter, and then 1/4 of the nut mixture, until you’ve used all the nuts
- For the final top layers, use the remaining phyllo dough, layering two sheets at a time, brushing generously with butter between each pair, until all phyllo is used. Ensure the top is well-buttered
- Using a sharp knife, gently cut the baklava into diamond or square shapes, cutting all the way through to the bottom
- Bake for 50-60 minutes, or until the top is golden brown and crispy
- While the baklava bakes, combine water, honey, and the remaining 1/2 cup sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in the lemon juice
- Immediately after removing the baklava from the oven, slowly pour the cool syrup evenly over the hot baklava. The sizzle is wonderful!
- Let the baklava cool completely at room temperature for several hours or overnight. This allows the syrup to fully absorb, making your baklava gluten-free and perfectly moist. Now, you have a beautiful baklava without gluten!
Notes
Work quickly with your gluten-free phyllo dough; it can dry out fast. Keep unused sheets covered with a damp cloth.
Don’t skimp on the butter! It’s key to that golden, crispy texture.
Make sure your syrup is cool when pouring over the hot baklava. This temperature contrast is vital for absorption.
Patience is a virtue let it cool completely. This ensures the best texture for your gluten free baklava.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 19g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten-free baklava, baklava, dessert, phyllo, honey, nuts