Delicate Gluten-Free Baklava Layers (Print Version)
# 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:
01 -
Prepare the phyllo dough according to the instructions here and store it in an airtight container until ready to use.
02 -
Preheat the oven to 350ºF and lightly grease a 9x13-inch baking pan.
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.
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.
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.
06 -
To make the top layer, add the remaining phyllo sheets. Don’t forget to brush with melted butter in between each layer.
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.
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.
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.
10 -
Garnish with some finely ground pistachios if desired.
# Notes:
01 -
For best results, let the baklava cool for several hours to absorb the syrup.