Gluten Free Baklava

Introduction to Baklava

Baklava is a rich, sweet dessert pastry made of layers of filo pastry filled with chopped nuts, sweetened, and held together with syrup or honey. Often associated with Middle Eastern cuisine, it is a traditional dessert for special occasions and celebrations. The origins of walnuts and honey sweetened pastries date back to ancient times, but the baklava we recognize today developed during the Ottoman empire. Making a gluten-free version, while staying as authentic as possible, involves modern culinary creativity.

The Gluten-Free Challenge

Baking gluten-free can sometimes be tricky, particularly when working with pastries that traditionally rely on the delicate, stretchy nature of gluten. Our gluten-free baklava recipe addresses this by using alternative ingredients while maintaining the luscious, flavorful layers that define the classic dessert.

Ingredients for Gluten Free Baklava

• Gluten-Free Filo Pastry: 500g
• Walnuts: 200g, finely chopped
• Pistachios: 100g, finely chopped
• Almonds: 100g, finely chopped
• Ground Cinnamon: 1 teaspoon
• Butter: 200g, melted
• Honey: 250ml
• Water: 150ml
• Sugar: 200g
• Lemon Juice: 1 tablespoon

Equipment Required

• Baking tray
• Pastry brush
• Sharp knife

Preparation Steps

Step 1: Prepare the Nut Filling

To create the delicious filling, combine the finely chopped walnuts, pistachios, almonds, and cinnamon in a large bowl. Mix them thoroughly until well even.

Step 2: Prepare the Syrup

In a saucepan over medium heat, combine water, sugar, honey, and lemon juice. Stir continuously until the sugar dissolves and the mixture reaches a syrup-like consistency. This should take around 10 minutes. Remove from heat and set aside to cool.

Step 3: Prepare the Pastry

While your syrup cools, take the gluten-free filo pastry and gently lay it out on a clean surface. Using a butter pastry brush, lightly coat each sheet with melted butter.

Assembling the Baklava

Step 4: Layering

Preheat the oven to 180°C (350°F). Butter the baking tray. Place a sheet of buttered filo in the tray. Add another 4 sheets, buttering each individually. Spread a layer of the nut mixture evenly across the top sheet.

Place another 5 sheets of buttered filo, followed by a layer of nut mixture. Continue this pattern until all the ingredients are used, ending with a final layer of 5 buttered filo sheets.

Step 5: Cutting

Using a sharp knife, carefully cut the assembled baklava into diamond shapes before baking. This ensures that the syrup will absorb evenly.

Baking Process

Step 6: Baking

Bake in the preheated oven for about 40-45 minutes or until the top is golden brown and crispy.

Check doneness using a timer. Once baked, remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow it to absorb fully.

Serving Suggestions

How to Enjoy Your Baklava

Let the gluten-free baklava rest and fully absorb the syrup for at least 8 hours or overnight for best results. Serve at room temperature as a standalone dessert or accompany it with Turkish coffee or tea.