Gluten-Free Baklava
Published
Gluten-free baklava is a flaky layered pastry made with gluten-free phyllo dough, spiced chopped nuts, and a sweet honey syrup. This classic Mediterranean dessert bakes into crisp buttery layers with a rich nut filling and fragrant syrup that soaks into every bite. It’s a naturally egg-free dessert that’s perfect for holidays, dinner parties, or anytime you want a homemade gluten-free treat.
Baklava has always been one of those desserts that feels a little magical to me. All those delicate layers of phyllo, the spiced nuts, and the honey syrup soaking into every bite. It’s simple ingredients, but the technique makes it special. For this gluten-free baklava, I used my gluten-free phyllo dough, but store-bought can be used as well. I layered the phyllo with finely chopped nuts, cinnamon, and plenty of melted butter. As it bakes, the layers turn golden and crisp, and then the hot pastry gets soaked with a fragrant honey syrup flavored with cloves and lemon peel. Baklava has deep roots across the Mediterranean and Middle East, and while every region has its own variation, the idea is always the same. They’re a sweet little bite to enjoy with coffee or tea in the afternoon or as an Easter dessert or after-dinner treat.
What I Learned While Testing
- Pour cool syrup over hot baklava. The temperature contrast helps the syrup absorb slowly into the layers without making the pastry soggy.
- Prevent phyllo from cracking. Gluten-free phyllo is more delicate than regular phyllo. Work quickly, keep unused sheets covered with a damp towel, and don’t worry about small tears. The butter and layers will hold it together.
- Chop the nuts finely, but not into powder. You want small pieces that spread evenly between the layers while still giving the filling a light, crisp texture.
- Cut the baklava before baking. Slicing through the layers ahead of time keeps the delicate phyllo from shattering once it’s baked and crisp.
- Use all pistachios for a more traditional flavor. Many Middle Eastern baklava recipes rely on pistachios for their vibrant color and naturally rich taste. Or, use a mix of walnuts and pistachios for balance. Walnuts add richness while pistachios bring color and sweetness, creating a well-rounded filling.
Homemade Gluten-Free Baklava
Equipment
- 1 9" x 13" baking dish
Ingredients
For the Syrup
- 1 cup granulated sugar
- 1 cup water
- ½ cup honey
- 3 whole cloves
- 1 strip lemon peel
For the Baklava
- 1 package gluten-free phyllo dough
- 3 cups mixed nuts*, finely chopped (walnuts, pistachios, almonds, hazelnuts)
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- 1 cup unsalted butter**, melted
Instructions
- Combine sugar, water, honey, cloves, and lemon peel in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove spices and lemon peel. Let cool until the baklava is done.
- Preheat oven to 350°F (180°C). Brush a 9×13-inch baking dish with melted butter.
- In a bowl, combine chopped nuts, sugar, cinnamon, and cardamom.
- Layer 8 sheets of phyllo in the baking dish, brushing each sheet with melted butter.
- Sprinkle ⅓ of the nut mixture evenly over the phyllo.
- Layer 6 more sheets of phyllo, brushing each with butter. Add another ⅓ of nuts.
- Repeat with 6 more phyllo sheets, butter, and remaining nuts.
- Top with remaining phyllo sheets (about 8), brushing each with butter. Brush the top generously with butter.
- Using a sharp knife, cut into diamond or square shapes, cutting all the way through to the bottom.
- Bake for 45–50 minutes until golden brown and crisp.
- When baklava comes out of the oven, immediately pour cooled syrup evenly over the hot baklava.
- Let it sit uncovered at room temperature for at least 4 hours or overnight to absorb syrup before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Baklava Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F (180°C). Lightly brush a 9×13-inch baking dish with a little of the 1 cup melted unsalted butter (226g) to prevent sticking and help the bottom layers crisp.
Make the Honey Syrup: In a small saucepan, combine 1 cup granulated sugar (200g), 1 cup water (240ml), ½ cup honey (120ml), 3 whole cloves, and 1 strip of lemon peel. Bring the mixture to a boil over medium heat, stirring until the sugar fully dissolves. Reduce the heat to a gentle simmer and cook for 10 minutes, until the syrup slightly thickens and smells fragrant. Remove the cloves and lemon peel, then set the syrup aside to cool completely while you prepare the baklava.
Make the Nut Filling: In a medium bowl, combine 3 cups finely chopped mixed nuts (360g), ¼ cup granulated sugar (50g), and 2 tsp ground cinnamon. Stir until evenly mixed. The nuts should be finely chopped but still slightly chunky, not powdery, so the filling stays light and textured.
Start the phyllo layers: Unroll the 16-oz. package gluten-free phyllo dough (454g) and keep any unused sheets covered with a damp towel so they don’t dry out. Place 8 sheets of phyllo into the prepared baking dish, brushing each sheet lightly with melted butter before adding the next. The layers may wrinkle or tear slightly, which is normal.
Add the first nut layer: Sprinkle about one-third of the nut mixture evenly over the buttered phyllo layers. Spread it gently so it forms a thin, even layer without pressing it down too firmly.
Add second phyllo layer: Add 6 more sheets of phyllo, brushing each sheet with melted butter before placing the next one on top.
Add second nut layer: Sprinkle another one-third of the nut mixture evenly over the phyllo.
Add the third layer and top with phyllo: Repeat the process with 6 additional phyllo sheets, brushing each with butter, then spreading the remaining nut mixture evenly across the surface. There will be 3 layers of phyllo and nut mixture. Top the baklava with the remaining about 8 sheets of phyllo, brushing each sheet with melted butter as you layer them. Brush the top generously with butter so the pastry bakes deeply golden and crisp.
Cut the Baklava: Using a sharp knife, carefully cut the baklava into diamond or square shapes, slicing all the way through to the bottom of the pan. Cutting before baking helps keep the delicate layers from shattering later.
Bake the baklava: Bake for 45–50 minutes, until the top is deep golden brown, crisp, and slightly puffed.
Add the syrup: Remove the baklava from the oven and immediately pour the cooled honey syrup evenly over the hot pastry. You should hear a gentle sizzling sound as the syrup soaks into the layers.
Let it rest: Allow the baklava to sit uncovered at room temperature for at least 4 hours, or overnight, so the syrup fully absorbs and the layers set before serving.
Serving Suggestions
Baklava is rich and sweet, so I like to serve it in small pieces with something simple alongside it. A strong cup of coffee or espresso balances the honey syrup perfectly, and it’s also great with hot tea, especially black tea or mint tea. If I’m putting together a brunch spread, I’ll add something savory like crustless ham and cheese quiche to balance the sweetness. For special occasions, I love serving baklava with a basket of warm gluten-free croissants. It’s also delicious alongside something lightly sweet like my gluten-free poppy seed muffins for a cozy brunch or holiday breakfast spread.
Storage Instructions
Baklava stores best at room temperature. Keep it loosely covered on the counter for up to 1 week so the layers stay crisp. Avoid sealing it tightly or refrigerating it, as the cold air and moisture can soften the pastry and cause the syrup to crystallize.
If you’d like to freeze it, do so before adding the syrup. Wrap the cut baklava tightly in plastic wrap and foil and freeze for up to 3 months. Thaw it, bake until hot and crisp, then pour freshly made syrup over the top.
Baklava is also a great make-ahead dessert. I often prepare it a day in advance, then let it sit overnight so the syrup fully soaks into the layers and the flavors deepen.
More Gluten-Free Mediterranean Desserts
- Gluten-Free Biscotti: Crisp Italian cookies made with almond flour and sliced almonds, then baked twice for their classic crunchy texture. They’re perfect for dipping into coffee or tea and make a great pairing with baklava on a dessert platter.
- Gluten-Free Tiramisu: This gluten-free tiramisu layers espresso-soaked gluten-free ladyfingers with a silky mascarpone cream for a rich and classic Italian dessert. It’s a beautiful make-ahead dessert that’s perfect for holidays or dinner parties.
- Gluten-Free French Macarons: These delicate gluten-free French macarons have crisp shells and soft, chewy centers with a creamy filling sandwiched between. Their light texture and elegant look make them perfect for special occasions or dessert trays.
- Dairy-Free Crème Brûlée: Dairy-free crème brûlée has a silky custard base topped with a thin layer of caramelized sugar that cracks when you tap it with a spoon. It’s an impressive but surprisingly simple dessert that’s naturally gluten-free.
