Posted on January 19, 2016March 26, 2022 by Gluten Free Recipes Admin
Two of my recipe testers considered themselves experts in baklava. I had them both make this gluten free version. One’s feedback was, “Honey made it taste just like the gluten version. Another stated, “I’ve tried a few different gluten free baklava, and this one is the best by far!” They [gluten-eaters] couldn’t wait the 4 hours. Loved it. Delicious!!!!”
Note: This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Flaky Gluten Free Baklava with Honey Syrup Recipe
Prep Time: 3 hours, 45 minutes
Cook Time: 30 minutes
Total Time: 4 hours, 15 minutes
Yield: Makes 20 small pastries
Prep: 3 hours 45 minutes Cook: 30 minutes
You may have never imagined that you could have gluten-free baklava, but it is now a reality. The butter between the multiple layers of thin dough enables you to, once again, enjoy the flaky crust and make your dreams come true.
Ingredients:
- 1 recipe Gluten-Free Phyllo Dough
- Potato starch, for dusting
- 1/4 cup (1/2 stick) unsalted butter, melted, for brushing
- 2/3 cup honey
- 1/4 cup water
- 1-1/3 teaspoons lemon juice
- 2/3 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 pound pistachios, walnuts, pecans, blanched almonds, or any combination, finely chopped (about 2 cups)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom or cloves, optional
- 1 Tablespoon water
- 2 Tablespoons unsalted butter, melted, for greasing and basting
For the Dough:
For the Syrup:
For the Filling:
Instructions:
- Make the phyllo dough as directed in the instructions. Freeze it unless using immediately. The night before you wish to make baklava, transfer the dough from the freezer to refrigerator to thaw. Refrigeration dries out the dough. Therefore, if making in advance, brush it with water to rehydrate as necessary. If freezing the dough, when you're ready to use it, leave it on the counter until it softens enough to fold. If you soften it touch much refrigerate or freeze until you can easily handle it.
- Stir honey with water, lemon juice, cinnamon and nutmeg in a saucepan. Bring to a boil and simmer for 25 minutes. Set aside at room temperature to cool.
- In a medium-size bowl, combine nuts, sugar, cinnamon, and cardamom or cloves, if using. Add 1 tablespoon water and stir until combined.
- Place a rack in the upper third portion of your oven and preheat to 350°F. Measure the inside of a 9 x 9-inch baking dish so you’ll know how wide to roll your dough. Butter the inside of the dish with melted butter and set aside.
- Divide the dough into four pieces. Roll out three pieces of dough to about 8 x 8 inches (1/2-inch shorter than the width of the dish) on a potato starch-dusted, non-skid surface. (A silicone baking mat is ideal.) Freeze one piece for another use. Freeze the three rolled pieces on a flat surface such as a silicone mat-lined baking sheet. If the dough becomes too soft, freeze for a few minutes and continue to roll the other pieces of dough.
- Add one sheet of rolled dough to the bottom of the prepared dish. Brush with melted butter. Top with half the nut mixture and evenly distribute. Add another sheet of dough and baste it with melted butter. Top with the remaining nut mixture and evenly distribute. Top the entire dish with the third dough sheet.
- Using a long, sharp knife, diagonally slice the dough, spaced 1-1/2-inches apart, all the way through the ingredients. Then slice the dough diagonally, in the opposite direction, every 1-1/2-inches to create diamond shaped pieces.
- Baste the top of the dough with water to prevent the crust from curling.
- Bake for 30 minutes, basting the top with melted butter every 8 - 10 minutes. If you desire the top to be golden brown, place it under a broiler for a few seconds until it reaches your desired color.
- Remove from oven and pour about 1 cup of syrup over the entire baklava. Cover and store the leftover syrup in the refrigerator for future use. Set the baklava aside to cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little warm leftover syrup.
To Make the Dough:
To Make the Syrup:
To Make the Filling:
To Make the Baklava:
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Thanks it did, it turned out awesome! I had company over and she was excited that I made gluten free baklava. We have enough dough left over to make another batch. Yummy!
ReplyOn step 5 your only using 3 pieces right? Then it says Freeze the three rolled pieces on a flat surface such as a silicone mat-lined baking sheet. Are the sheets supposed to be frozen when you assemble it together?
ReplyApril,
You roll out only three pieces and freeze them separately before layering them. Let me know if this clarifies things for you.
Carla
Reply
To make the baklava #5 I’m confused on these instructions because they make no sense..my aunt didn’t even understand it. How can you roll the dough if all 4 are frozen? Could you please clarify.? Thank you.
ReplyM.Davies,
If you decide to make the dough in advance and freeze it, leave it out until it softens enough to fold. Step 4 is based upon using the dough the same day you make it.
Carla
Reply
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