Gluten-Free Greek Baklava Delight

Allergens

Tree Nuts (Walnuts)

Ingredients

• 40 sheets gluten
• free phyllo dough (1 pound)
• 2 cups walnuts, finely chopped
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, melted
• 1 1/2 cups water
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 5 whole cloves
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (180°C). Unwrap the phyllo dough and place it on a clean, dry surface. Cover with a damp cloth to prevent drying out.
2. In a medium bowl, combine the chopped walnuts, 1 cup of sugar, cinnamon, and cloves. Mix well.
3. Lay a sheet of phyllo dough on a baking sheet lined with parchment paper. Brush lightly with melted butter, then top with another sheet. Repeat until you have 8 layers.
4. Spread half of the walnut mixture evenly over the phyllo layers. Add another 8 sheets of phyllo, brushing each layer with butter and overlapping edges slightly.
5. Repeat steps 3 and 4 with the remaining phyllo sheets and walnut mixture.
6. Cut the baklava into 16 squares or diamonds and bake for 30 35 minutes, or until golden brown and crispy.
7. While baking, prepare the syrup by combining water, sugar, lemon juice, cinnamon stick, and cloves in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Discard the spices. Stir in the vanilla extract.
8. Remove the baklava from the oven and immediately pour the syrup evenly over the top. Let it sit for at least 4 hours, or overnight to allow the syrup to be absorbed fully.
9. Serve at room temperature.

Chef’s Insight

To achieve the perfect flaky texture in the phyllo dough, ensure it is kept covered and moist while working with it. The key to success lies in layering and brushing with butter.

Notes

Baklava is best served at room temperature for the optimal taste and texture experience.