Sunlit Honey-Walnut Baklava

Explore this exquisite gluten-free Greek dessert recipe for honey walnut baklava that's perfect for your brunch or afternoon tea.

Time: Prep Time: 30 minutes - Cook Time: 40 minutes - Total Time: 1 hour 10 minutes

Servings: 24 pieces

Difficulty: Advanced

Cuisine: Greek, Gluten-Free

Allergens

Tree Nuts (Walnuts and Pistachios)

4. 20 Sheets Gluten
Free Filo Pastry 5. 1 1/2 Cups Walnuts, Coarsely Chopped 6. 1 1/2 Cups Pistachios, Coarsely Chopped 7. 1 1/4 Cups Granulated Sugar 8. 3 Tbsp Unsalted Butter, Melted 9. 1 1/2 tsp Ground Cinnamon 10. 1/2 tsp Ground Cloves 11. 1/4 tsp Ground Nutmeg 12. 1/3 Cup Honey 13. 1/3 Cup Water

Preheat oven to 350°F (175°C). In a large bowl, combine the walnuts, pistachios, sugar, cinnamon, cloves, and nutmeg. Set aside.
Unfold 1 sheet of filo dough and brush with melted butter. Sprinkle a generous portion of the nut mixture along the center lengthwise. Fold in the sides of the filo dough to encase the filling. Cut into 4 equal pieces. Repeat with remaining filo sheets until all dough is used, stacking the baklava layers on top of each other in a greased 13x9 inch baking dish. Brush the top with butter and cut into 24 squares.
Bake for 35 40 minutes, or until golden brown and crispy. In a small saucepan, combine honey and water. Heat over medium heat until boiling. Remove from heat and set aside.
Immediately upon removing the baklava from the oven, pour the honey mixture evenly over the warm layers. Allow to cool completely before cutting into individual servings.

The secret to perfect baklava lies in the delicate balance of sweet and spice, with each layer creating a harmony of flavors.

To achieve a perfect golden color, use a glass baking dish for the baklava.