Gluten-Free Baklava Dessert
Indulge in the irresistible flavors of this **Gluten-Free Baklava Dessert**, a nutty, flaky, and delightfully sweet variation on the classic Mediterranean treat. Made with tender layers of gluten-free phyllo dough brushed with rich, melted butter, and generously filled with a spiced mixture of finely chopped walnuts and pistachios, this dessert is a dream come true for lovers of traditional baklava who need to skip the gluten. A golden, crisp bake is finished with a luscious honey syrup infused with vanilla and a hint of lemon, ensuring every bite is perfectly balanced between sweet and tangy. With just 30 minutes of prep time and a make-ahead friendly approach, this elegant dessert is perfect for special occasions, dinner parties, or simply treating yourself. Whether you're accommodating dietary needs or exploring gluten-free baking, this recipe is a showstopper that's sure to impress.
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Recipe Information
Ingredients
- 1 package (16 oz) Gluten-free phyllo dough
- 1.5 cups Unsalted butter
- 2 cups Walnuts
- 1 cup Pistachios
- 1 teaspoon Cinnamon
- 1 cup Honey
- 0.5 cup Water
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Melt the butter in a small saucepan over low heat and keep it warm.
Finely chop the walnuts and pistachios, then combine them in a bowl with cinnamon.
Unroll the gluten-free phyllo dough and trim it to fit the baking dish. Cover with a damp towel or plastic wrap to prevent drying out.
Place one sheet of phyllo dough in the prepared pan and brush with melted butter. Repeat with 5 more sheets, brushing each with butter.
Spread a thin layer of the nut mixture (about 1/3 cup) over the phyllo dough.
Place another sheet of phyllo dough on top of the nut layer and brush with butter. Repeat with 3 more sheets.
Sprinkle another thin layer of nuts over the phyllo, repeating the process of layering phyllo dough and nuts until both are used up, finishing with 6 layers of buttered phyllo.
Using a sharp knife, cut the assembled baklava into diamonds or squares, cutting all the way through to the base of the pan.
Bake in the preheated oven for about 40-45 minutes, until the baklava is golden brown and crisp.
While the baklava is baking, make the honey syrup. In a small saucepan, combine honey, water, granulated sugar, vanilla extract, and lemon juice over medium heat. Bring to a boil, then reduce heat and simmer for about 10 minutes.
Remove the baked baklava from the oven and immediately pour the hot syrup evenly over it, ensuring it seeps into all the cuts and edges.
Allow the baklava to cool completely, uncovered, for at least 4 hours to absorb the syrup.
Serve as desired and store leftovers in an airtight container at room temperature.
Nutrition Facts
Calories |
5628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.4 g | 481% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 130.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 563.8 g | 205% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 312.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
