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–+ servings

Gluten Free Crispy Baklava

This gluten free baklava delivers perfectly flaky, golden layers with a sweet honey syrup that makes every bite irresistible. A stunning treat that everyone can enjoy.
Gluten Free Crispy Baklava
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine Middle Eastern
Servings 24 pieces
Calories 271 kcal
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Equipment

  • Rolling Pin
  • 9x13 inch baking dish

Ingredients
  

For the Phyllo-Style Layers

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/4 cup Tapioca Starch
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 2 tbsp Olive Oil
  • 2/3 cup Warm Water
  • 1 cup Unsalted Butter, melted

For the Nut Filling

  • 2 cups Walnuts, finely chopped
  • 1 cup Pistachios, finely chopped
  • 1/3 cup Granulated Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cardamom

For the Honey Syrup

  • 1 cup Granulated Sugar
  • 3/4 cup Water
  • 1/2 cup Honey
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract

Instructions
 

  • In a medium bowl, whisk together the gluten free flour, tapioca starch, xanthan gum, and salt. Add the olive oil and warm water, then stir until a smooth, pliable dough forms. Divide the dough into 12 equal balls, cover with plastic wrap, and let rest for 30 minutes.
  • While the dough rests, make the nut filling by tossing together the chopped walnuts, pistachios, sugar, cinnamon, and cardamom in a bowl. Set aside.
  • On a surface dusted with tapioca starch, roll each dough ball out as thin as possible into roughly the size of your baking dish. The thinner the layers, the crispier and more authentic your baklava will be. Use extra starch to prevent sticking.
  • Preheat the oven to 325 degrees F. Brush a 9x13 inch baking dish generously with melted butter. Layer 4 sheets of rolled dough in the bottom, brushing each one generously with melted butter before adding the next.
    Spread half of the nut filling evenly over the layers. Add 4 more buttered dough sheets, then the remaining nut filling. Finish with the last 4 sheets, brushing butter between each and on top.
  • Using a sharp tool, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom. Drizzle any remaining melted butter over the top.
    Bake for 45 to 55 minutes, until the top is deep golden brown and the layers look crispy.
  • While the baklava bakes, make the syrup. Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Add the honey and lemon juice, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the vanilla.
  • As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot baklava. You will hear it sizzle. Let it cool completely at room temperature, uncovered, for at least 3 to 4 hours so the layers absorb the syrup and become perfectly crispy and sticky.

Nutrition

Serving: 1servingCalories: 271kcalCarbohydrates: 30gProtein: 3gFat: 15g
Keyword baklava, gluten-free, honey syrup, pastry
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