Gluten-Free Turkish Delight: Rose Petal Baklava Bites

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups gluten
• free phyllo dough sheets (thawed) 1 cup finely chopped walnuts 1/2 cup granulated sugar 1/4 cup unsalted butter (melted) 1 teaspoon ground cinnamon 1/2 teaspoon rose water For the syrup: 1 cup water 1 cup granulated sugar 2 tablespoons lemon juice 2 tablespoons dried rose petals A pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch square baking pan with a light coating of butter.
2. In a medium bowl, combine chopped walnuts, sugar, cinnamon, and rose water. Mix well.
3. Lay out one phyllo sheet on the work surface. Brush lightly with melted butter and sprinkle with a thin layer of the walnut mixture. Repeat for 8 sheets in total, stacking each layer on top of the previous one.
4. Carefully transfer the phyllo stack to the prepared baking pan. Cut the phyllo into 16 equal squares or diamonds. Bake for 20 25 minutes, until golden brown and crispy.
5. While the baklava bites are baking, prepare the syrup by combining water, sugar, lemon juice, dried rose petals, and a pinch of salt in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes or until slightly thickened.
6. Remove baked phyllo bites from the oven and immediately pour the hot syrup over them. Allow to cool completely before serving.

Chef’s Insight

This gluten-free Turkish delight recipe is perfect for special occasions, dinner parties, or simply as a decadent treat to enjoy at home.

Notes

Make sure to use gluten-free phyllo dough sheets and check labels on ingredients for hidden gluten sources.