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Gluten-Free Baklava with Syrup

Featured in Irresistible Desserts.

This gluten-free baklava is a delectable combination of homemade phyllo dough, layers of chopped nuts, and warm spices like cinnamon and cloves. Each sheet of phyllo is brushed with melted butter, creating a golden, flaky texture. The final touch is a luscious syrup infused with honey, lemon juice, cinnamon stick, and cloves, poured over the freshly baked baklava. Let it soak for hours to achieve the perfect balance of sweetness and texture. A garnish of ground pistachios adds a vibrant finish to this delightful dessert.

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Ranah
Updated on Sat, 10 May 2025 22:58:14 GMT
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Gluten-Free Baklava Pin it
Gluten-Free Baklava | lifesugar.co

This homemade gluten-free baklava brings the delicate, flaky layers and honey-nut richness of traditional baklava to those avoiding gluten. Creating your own gluten-free phyllo dough transforms this classic Mediterranean dessert into an inclusive treat everyone can enjoy.

I first attempted gluten free baklava for my celiac friend's birthday celebration, and her tears of joy seeing a dessert she thought she'd never taste again made all the effort worthwhile. Now it's become my signature holiday offering.

Ingredients

  • Homemade gluten free phyllo dough: forms the delicate layers essential for authentic texture and taste
  • Unsalted butter: creates richness between each phyllo sheet and helps achieve golden crispness
  • Pistachios, walnuts, or almonds: provide classic nutty filling; choose your favorite or combine for complex flavor
  • Ground cinnamon and cloves: add warm aromatic spice that balances the sweetness
  • Honey: creates that signature sticky sweet syrup with depth regular sugar alone cannot achieve
  • Lemon juice: balances sweetness and prevents crystallization in the syrup
  • Whole cloves and cinnamon stick: infuse the syrup with complex spice notes without gritty texture

Step-by-Step Instructions

Prepare the Phyllo Dough:
Follow the linked recipe to create your gluten free phyllo dough making sure to roll each sheet paper thin for authentic texture and proper absorption of butter and syrup. Keep the unused phyllo sheets covered with a damp cloth while working to prevent them from drying out.
Build the Base Layer:
Place five sheets of phyllo in your greased baking pan one at a time brushing each completely with melted butter before adding the next. Ensure butter reaches all edges and corners as this creates the flaky texture and prevents sticking. The base needs to be sturdy to support the filling.
Add Nut Filling:
Sprinkle a thin even layer of the spiced nut mixture over your base layer gently pressing it down to create a compact surface. The nuts should be finely chopped but not powdered for the perfect texture between crunchy and soft.
Create Middle Layers:
Continue alternating two buttered phyllo sheets with thin layers of nut mixture repeating until nuts are used up. These middle layers create the distinctive strata that make baklava special. Each phyllo sheet needs thorough butter coverage.
Finish with Top Layer:
Crown your baklava with the final five phyllo sheets carefully brushing each with butter including the very top sheet which will become golden and crisp during baking. This top section seals in the filling and provides structural integrity.
Cut Before Baking:
Using a very sharp knife cut all the way through to the bottom of the pan creating your desired shape pieces. Traditional diamond shapes work well but squares are easier. Clean your knife between cuts for precision.
Bake to Golden Perfection:
Bake in your preheated oven watching carefully in the final minutes as gluten free phyllo can brown quickly. Look for a medium golden color and slightly crisp edges indicating proper baking.
Prepare Aromatic Syrup:
While the baklava bakes simmer all syrup ingredients allowing the spices to infuse and the mixture to thicken slightly. The syrup should coat the back of a spoon but still pour easily.
Soak with Syrup:
Pour the cooled syrup over the hot baklava immediately after removing from the oven. The temperature difference is crucial as it creates the proper absorption. Listen for the satisfying sizzle as syrup meets hot pastry.
Rest and Absorb:
Allow your baklava to rest undisturbed for several hours as the syrup penetrates each layer and the flavors meld together. This resting period transforms good baklava into exceptional baklava.
A plate of baklava. Pin it
A plate of baklava. | lifesugar.co

The pistachios are truly the star ingredient in my version. I discovered their vibrant green color and distinctive flavor creates a showstopping dessert that reminds me of the baklava my Greek grandmother made every Christmas. Their subtle sweetness pairs perfectly with the honey syrup.

Storage Secrets

Baklava actually improves with age as the flavors meld together over time. Store your finished baklava at room temperature covered with a loose paper towel for up to a week for the best flavor and texture. The paper towel prevents condensation from making the top layers soggy while preserving the syrup's moisture. For longer storage refrigerate for up to three weeks though the texture may become slightly firmer. Allow refrigerated baklava to come to room temperature before serving to restore its delicate texture.

Troubleshooting Gluten Free Phyllo

Working with gluten free phyllo requires slightly different techniques than traditional wheat phyllo. The dough may be more delicate and prone to tearing but dont worry about small tears as they disappear in the layering process. If your dough feels too sticky dust work surfaces with a minimal amount of gluten free flour. Too much flour can make the dough tough. If sheets become dry mist them very lightly with water using a spray bottle. Temperature matters keep your butter warm but not hot as gluten free dough can absorb butter differently than wheat dough.

A plate of gluten-free baklava. Pin it
A plate of gluten-free baklava. | lifesugar.co

Serving Suggestions

Gluten free baklava deserves an elegant presentation. Serve individual pieces on small dessert plates with a dusting of ground pistachios for color contrast. A small scoop of vanilla ice cream or a dollop of whipped cream flavored with cardamom makes a lovely accompaniment. For a more traditional experience pair with strong Turkish or Greek coffee to balance the sweetness. When serving as part of a dessert spread place alongside fresh berries and citrus segments to provide a refreshing counterpoint to the rich sweetness.

Frequently Asked Questions

→ What nuts can I use for gluten-free baklava?

You can use pistachios, walnuts, almonds, or a combination of them for the filling. Choose your preference or whatever you have on hand for varied flavors.

→ How do I make homemade gluten-free phyllo dough?

Follow a gluten-free phyllo dough recipe to ensure the dough is thin and flexible for layering. Always keep the dough moist by covering it when not in use.

→ Can I prepare the syrup in advance?

Yes, you can prepare the syrup in advance. Let it cool completely and store it in an airtight container until you’re ready to drizzle it over the baked baklava.

→ How long should the syrup soak into the baklava?

Allow the syrup to soak in for 3-4 hours at room temperature for optimal flavor and texture. This ensures that the layers absorb the sweetness evenly.

→ How do I store gluten-free baklava?

Store the baklava in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. The texture may change slightly when refrigerated.

→ Can I reheat baklava before serving?

Yes, you can reheat baklava slightly in the oven at a low temperature for a few minutes. This helps refresh its texture and enhances its flavor.

Delicate Gluten-Free Baklava Layers

Irresistible layers of gluten-free baklava with nutty filling and sticky syrup.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes


Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 24 Servings (1 9x13-inch tray)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 2 recipes of Gluten-Free Phyllo Dough
02 1 cup unsalted butter, melted

→ Syrup

03 1 cup sugar
04 1 cup water
05 ½ cup honey
06 2 tbsp lemon juice
07 4-5 whole cloves
08 1 cinnamon stick

→ Filling

09 1lb chopped pistachios or walnuts or almonds (or a combination of them)
10 ½ tbsp ground cinnamon
11 ¼ tsp ground cloves
12 Finely ground pistachios, for garnish (optional)

Instructions

Step 01

Prepare the phyllo dough according to the instructions here and store it in an airtight container until ready to use.

Step 02

Preheat the oven to 350ºF and lightly grease a 9x13-inch baking pan.

Step 03

In a food processor, add the nuts and process until they are finely chopped. If you don’t have a food processor, you can use a knife to chop the nuts. Mix in the cinnamon and ground cloves.

Step 04

Carefully place a sheet of phyllo dough into the pan. Using a pastry brush, gently brush the dough with melted butter. Repeat 4 more times for a total of 5 phyllo sheets brushed with butter.

Step 05

Add a thin layer of the nut mixture and cover with 2 more sheets of phyllo brushed with butter. Repeat 3 more times until the nuts are over and you have left 5 more phyllo sheets.

Step 06

To make the top layer, add the remaining phyllo sheets. Don’t forget to brush with melted butter in between each layer.

Step 07

Using a sharp knife, cut the baklava into equal pieces. Bake in the preheated oven for 30-35 minutes or until lightly golden brown, and the edges are slightly crisp.

Step 08

In a medium saucepan, over medium-high heat, combine the sugar, water, honey, lemon juice, cloves, and cinnamon stick. Bring to a boil and reduce to medium-low heat. Let it simmer for 10 minutes until slightly thickened. Allow the syrup to cool. Remove the cinnamon stick.

Step 09

Remove the baklava from the oven and drizzle the syrup over the hot baklava. Let the baklava cool at room temperature for 3-4 hours before serving.

Step 10

Garnish with some finely ground pistachios if desired.

Notes

  1. For best results, let the baklava cool for several hours to absorb the syrup.

Tools You'll Need

  • Food processor or knife
  • Pastry brush
  • 9x13-inch baking pan
  • Medium saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains nuts
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 231
  • Total Fat: 16 g
  • Total Carbohydrate: 20 g
  • Protein: 4 g