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Gluten-free baklava cut into squares showing flaky phyllo layers and chopped nut filling soaked in honey syrup.
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Homemade Gluten-Free Baklava

Gluten-free baklava is a flaky layered pastry made with gluten-free phyllo dough, chopped nuts, warm spices, and sweet honey syrup. This classic Mediterranean dessert is naturally egg-free and perfect for holidays, dinner parties, or anytime you want a homemade gluten-free treat.
Prep Time30 minutes
Cook Time45 minutes
Cool Time4 hours
Total Time5 hours 15 minutes
Course: Baking, Dessert
Cuisine: Mediterranean, Middle Eastern
Keyword: baklava, gluten-free, pistachios
Servings: 24 pieces
Author: Sabine Venier

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
US Customary - Metric

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 9x13-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

*Add cardamom or orange zest to the nut mixture. Both bring a subtle aromatic flavor that pairs beautifully with the honey syrup.
**Swap the butter for ghee if you prefer. Ghee gives a slightly deeper, nuttier flavor and works just as well for crisp layers.

Nutrition

Serving: 1piece | Calories: 286kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 109mg | Potassium: 116mg | Fiber: 3g | Sugar: 17g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg