Gluten-Free Islak Baklava
Dive into the luscious world of **Gluten-Free Islak Baklava**, a moist and decadent twist on the traditional Turkish dessert, crafted to delight everyone, including those avoiding gluten. This indulgent treat features layers of buttery, melt-in-your-mouth gluten-free filo pastry, perfectly paired with a spiced walnut filling kissed with warm cinnamon. What sets this baklava apart is its generous soaking in a delicate honey-lemon syrup, ensuring each bite is irresistibly moist and flavorful. Topped with the option of vibrant ground pistachios, this dessert is a showstopper for any gathering. Quick to prepare in just over an hour and designed to make 24 servings, it’s perfect for sharing. Whether you enjoy it as an indulgent holiday dessert or a midweek pick-me-up, this gluten-free adaptation of "islak," or "wet," baklava promises irresistible sweetness in every bite.
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Recipe Information
Ingredients
- 12 sheets Gluten-free filo pastry sheets
- 250 grams Unsalted butter
- 200 grams Ground walnuts
- 400 grams Granulated sugar
- 250 milliliters Water
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
- 1 teaspoon Cinnamon powder
- 1 teaspoon Vanilla extract
- 50 grams Ground pistachios (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Melt the unsalted butter in a small saucepan over low heat. Set aside to cool slightly.
Grease a 9x13 inch baking dish with some of the melted butter.
Place one sheet of gluten-free filo pastry in the baking dish and brush it with melted butter. Repeat this process with 6 sheets, brushing each layer with butter.
Mix the ground walnuts with cinnamon powder and sprinkle half of this mixture evenly over the layers of filo.
Continue layering the remaining 6 sheets of filo pastry, brushing each one with melted butter as before.
With a sharp knife, cut the baklava into diamond-shaped pieces gently, ensuring to not press too hard to avoid breaking the layers.
Bake in the preheated oven for approximately 30-35 minutes, until the top is golden and crisp.
While the baklava is baking, prepare the syrup by combining water, granulated sugar, honey, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves and let it simmer for around 10 minutes until it thickens slightly. Stir in vanilla extract.
Once the baklava is done baking, remove it from the oven, and immediately pour the warm syrup evenly over the hot baklava. Let it soak for a minimum of 4 hours, preferably overnight for best results.
Garnish with ground pistachios before serving, if desired.
Nutrition Facts
Calories |
6047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.0 g | 503% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 660.0 g | 240% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 444.1 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1633 mg | 35% | |
*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.
