By Wendy Stoltz and Florina Dobre / Last Modified On March 15, 2023

Enjoy the heavenly smell of gluten-free baklava wafting through your house. This gluten-free baklava is enclosed with homemade gluten-free phyllo dough, which is flaky and then drenched with honey syrup. Get your dessert spoon ready for this recipe, it's so good!

So, what is gluten-free baklava? Baklava is a decadent dessert made up of layers of gluten-free phyllo dough, and nuts and then topped with a honey syrup.

If you're looking for another great recipe, give this tried and trusted recipe for a buttery, flaky, gluten-free puff pastry that uses only a handful of ingredients a try! This gluten-free baked brie pastry is the perfect gluten-free appetizer with rich brie baked inside a flaky gluten-free puff pastry.

GLUTEN-FREE BAKLAVA RECIPE

If you have never made gluten-free baklava before, I suggest you do! This is a mouthwatering dessert that will be finished in no time. I use my tried and tested gluten-free phyllo dough recipe. It is perfect for this dish as it is paper-thin. You can also use this gluten-free filo recipe for other desserts or appetizers you enjoy.

I love to make this gluten-free baklava when I know I will have a lot of people over. It is great for a crowd, and everyone loves it. I do, however, make it on the odd occasion and need to refrain from taking another slice. 

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE BAKLAVA

Decadent dessert loved by all - This is a decadent dessert that all your guests will enjoy.

Perfect homemade gluten-free phyllo dough crust - Use my homemade gluten-free phyllo dough recipe for the perfect crust.

Great for a crowd - This makes 24 servings so the perfect dessert for a crowd or special occasion.

INGREDIENTS IN GLUTEN-FREE BAKLAVA

Gluten-Free Phyllo Dough - You'll need two of this gluten-free phyllo dough recipe.

Butter - Unsalted butter, melted

FOR THE SYRUP:

Sugar - I used granulated sugar.

Water - 1 cup water.

Honey - Use a good quality honey

Lemon - You'll need 2 tbsp of freshly squeezed lemon juice.

Seasoning - 4-5 whole cloves and 1 cinnamon stick.

FOR THE FILLING:

Nuts - 1lb chopped pistachios, walnuts, or almonds (or a combination of them).

Seasoning - ½ tbsp ground cinnamon, ¼ tsp ground cloves.

Nuts - Finely ground pistachios, for garnish (optional).

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE BAKLAVA

Baking pan - Use a 9x13-inch baking pan.

Food processor - I use a food processor to finely chop the nuts.

Basting / Pastry brush - Use a nice pastry brush to evenly spread the melted butter on the layers of dough.

If you have any questions about making gluten-free baklava, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE BAKLAVA

1. Prepare the phyllo dough according to the instructions here and store it in an airtight container until ready to use.
2. Preheat the oven to 350ºF and lightly grease a 9x13-inch baking pan.
3. 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.
4. Assemble the first layer of the baklava; 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.
5. 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.
6. Now to make the top layer, add the remaining phyllo sheets. Don’t forget to brush with melted butter in between each layer.
7. 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.
8. While the baklava is in the oven, prepare the syrup. 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 it has slightly thickened. Allow the syrup to cool. Remove the cinnamon stick.
9. Remove the baklava from the oven and drizzle the syrup over the hot baklava. Preferably, let the baklava cool at room temperature for 3-4 hours before serving.
10. Garnish with some finely ground pistachios if desired.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free baklava, please see the complete recipe below.

IS ANY BAKLAVA GLUTEN-FREE?

Baklava is not gluten-free usually as it is made from flour containing wheat. You can however make this gluten-free baklava recipe that is made with gluten-free ingredients. Be sure to check your ingredient labels.

TIPS FOR THE BEST GLUTEN-FREE BAKLAVA

Use decent quality honey - The flavor of the honey will soak into the filo dough so make sure it is decent quality and not corn syrup.

Use my homemade gluten-free phyllo dough - I suggest you use my gluten-free phyllo dough, which is perfectly thin for this dessert.

Drizzle the syrup - It is important to drizzle the syrup over the hot gluten-free baklava.

Let the baklava cool - Let the baklava cool at room temperature for 3-4 hours before serving.

WHAT CAN I USE INSTEAD OF PHYLLO DOUGH FOR BAKLAVA?

You can use gluten-free puff pastry. Although it is not 100% the same, it will still work.

HOW DO I STORE GLUTEN-FREE BAKLAVA?

Store it in an airtight container in the refrigerator for 1-2 weeks. 

CAN I FREEZE GLUTEN-FREE BAKLAVA?

Yes, you can freeze this gluten-free baklava. Make sure to wrap it in plastic wrap or divide it up into individual portions. It can be frozen for up to 4 months. Thaw it in the refrigerator overnight and enjoy it the next day.

CAN YOU MAKE GLUTEN-FREE BAKLAVA AHEAD OF TIME?

Yes, you can. It can be stored in the fridge for 1-2 weeks. If you need it much later, freeze it.

WHAT IS THE DIFFERENCE BETWEEN GREEK BAKLAVA AND TURKISH BAKLAVA?

Greek baklava has honey, walnuts, and cinnamon. Turkish baklava other the other hand, has sugar syrup, pistachios, and lemon juice without the addition of spices or other any other flavors.

WHAT ETHNICITY EATS BAKLAVA?

Baklava is a popular dessert in Turkey, Greece, the Middle East, and the Balkans. 

WHAT SUBSTITUTIONS CAN I MAKE TO THIS GLUTEN-FREE BAKLAVA?

Unfortunately, due to the combination of ingredients in this dish, there aren't any substitutions you can really make without it impacting the final result. If you do experiment with subtitutions, let me know in the comments how it turns out.

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Yield: 24 servings

Gluten-Free Baklava

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Enjoy the heavenly smell of gluten-free baklava wafting through your house. This gluten-free baklava is enclosed with homemade gluten-free phyllo dough.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 2 recipes of Gluten-Free Phyllo Dough
• 1 cup unsalted butter, melted

For the syrup:

• 1 cup sugar
• 1 cup water
• ½ cup honey
• 2 tbsp lemon juice
• 4-5 whole cloves
• 1 cinnamon stick

For the filling:

• 1lb chopped pistachios or walnuts or almonds (or a combination of them)
• ½ tbsp ground cinnamon
• ¼ tsp ground cloves
• Finely ground pistachios, for garnish (optional)

Instructions

1. Prepare the phyllo dough according to the instructions here and store it in an airtight container until ready to use.
2. Preheat the oven to 350ºF and lightly grease a 9x13-inch baking pan.
3. 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.
4. Assemble the first layer of the baklava; 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.
5. 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.
6. Now to make the top layer, add the remaining phyllo sheets. Don’t forget to brush with melted butter in between each layer.
7. 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.
8. While the baklava is in the oven, prepare the syrup. 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.
9. Remove the baklava from the oven and drizzle the syrup over the hot baklava. Preferably, let the baklava cool at room temperature for 3-4 hours before serving.
10. Garnish with some finely ground pistachios if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Cuisinart GreenGourmet Bamboo Basting Brush
• 
  Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver
• 
  PYREX 3QT Glass Baking Dish with Blue Cover 9" x 13" (Pyrex)

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 84mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.