I could never imagine Christmas without baklava and since we do have the phyllo crust sheets recipe that I have already showed to you (see recipe here) and are so easy to make, we can easily make an amazing gluten free baklava!

The nuts that you will add to the filling are up to your choice and your taste preferences. You can use just walnuts or mix with almonds or/and pistachio. I like to use mainly walnuts and some almonds in a 3:1 proportion. You can decorate with ground pistachio on top to add a nice color, but you can skip it and still a perfect baklava! 😊

I think baklava officially opens the Christmas celebrations!


Yields16 ServingsDifficultyIntermediate

Prep Time20 minsCook Time40 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for baklava
 150 g cow's or goat's butter, melted
 250 g walnuts / almonds / pistachios
 2 tbsp gluten-free breadcrumbs
 ½ tsp cinnamon, grated
 ¼ tsp cloves, grated
for syrup
 200 ml water
 350 g sugar
 2 tbsp honey
 2 cloves
 1 stick of cinnamon
 ½ small lemon, juice and peel cut into ribbons or a slice
for decoration
 cloves or grated pistachios or both

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

We start by making our syrup at first to let it cool. In a saucepan over high heat, put sugar, water, honey, cinnamon stick, cloves and lemon and orange peels.

2

.Once it comes to a boil and the sugar melts and the mixture becomes transparent, pour the lemon juice, let it boil for 1-2 more minutes. Τhen remove it from the heat and let it cool.

3

Coarsely chop the walnuts, almonds and pistachios in a blender. We can use only walnuts but we can also add almonds and pistachios.

4

Pour the ground nuts into a bowl. Add the breadcrumbs, cinnamon, cloves and mix them with a spoon.

5

Butter a round pan with a diameter of about 20cm/8”.

6

We layer a phyllo crust sheet and with a brush, smear our sheet with butter and sprinkle on top with filling with the mixture of our walnuts.

7

We repeat this process for all the phyllo crust sheets. Except for the last 2-3 phyllo crust sheets.

8

After spreading the last sheet and buttering it well, with a sharp knife score/cut the baklava in to pieces. Place a clove in each piece and pour the remaining melted warm butter over the surface. For greater convenience or in order not to lose its shape, we can put the raw baklava in the fridge for a while so that the butter freezes. I didn't do it here and it worked fine again.

9

Bake our baklava in the oven with resistances at 200°C/400°F for about 40 minutes until gets a golden brown color.

10

Pour the syrup little by little on the hot baklava. Don't be afraid if the syrup foams on the hot baklava, it usually does it and soaks up the liquid immediately.

11

Let it cool well and absorb all the syrup. It is better to leave it all night, about 10 hours, or in a larger pan you can put cold water and ice cubes and place the baklava there, so that it cools faster.

Ingredients

for baklava
 150 g cow's or goat's butter, melted
 250 g walnuts / almonds / pistachios
 2 tbsp gluten-free breadcrumbs
 ½ tsp cinnamon, grated
 ¼ tsp cloves, grated
for syrup
 200 ml water
 350 g sugar
 2 tbsp honey
 2 cloves
 1 stick of cinnamon
 ½ small lemon, juice and peel cut into ribbons or a slice
for decoration
 cloves or grated pistachios or both

Directions

1

We start by making our syrup at first to let it cool. In a saucepan over high heat, put sugar, water, honey, cinnamon stick, cloves and lemon and orange peels.

2

.Once it comes to a boil and the sugar melts and the mixture becomes transparent, pour the lemon juice, let it boil for 1-2 more minutes. Τhen remove it from the heat and let it cool.

3

Coarsely chop the walnuts, almonds and pistachios in a blender. We can use only walnuts but we can also add almonds and pistachios.

4

Pour the ground nuts into a bowl. Add the breadcrumbs, cinnamon, cloves and mix them with a spoon.

5

Butter a round pan with a diameter of about 20cm/8”.

6

We layer a phyllo crust sheet and with a brush, smear our sheet with butter and sprinkle on top with filling with the mixture of our walnuts.

7

We repeat this process for all the phyllo crust sheets. Except for the last 2-3 phyllo crust sheets.

8

After spreading the last sheet and buttering it well, with a sharp knife score/cut the baklava in to pieces. Place a clove in each piece and pour the remaining melted warm butter over the surface. For greater convenience or in order not to lose its shape, we can put the raw baklava in the fridge for a while so that the butter freezes. I didn't do it here and it worked fine again.

9

Bake our baklava in the oven with resistances at 200°C/400°F for about 40 minutes until gets a golden brown color.

10

Pour the syrup little by little on the hot baklava. Don't be afraid if the syrup foams on the hot baklava, it usually does it and soaks up the liquid immediately.

11

Let it cool well and absorb all the syrup. It is better to leave it all night, about 10 hours, or in a larger pan you can put cold water and ice cubes and place the baklava there, so that it cools faster.

Gluten Free Baklava with Homemade Crust Sheet
  • Baklava does not need to be refrigerated to preserve it because it has a natural preservative, which is sugar. The truth is that this dessert I baked, disappeared within 2-3 days.
  • The nuts that you will add to the filling are up to your choice and your taste preferences. You can use just walnuts or mix with almonds or/and pistachio. I like to use mainly walnuts and some almonds in a 3:1 proportion

Good Luck and Bon Appétit!!!

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