Sunlit Delights: Gluten-Free Turkish Baklava Bites

Allergens

Nuts (Pistachios)

Ingredients

• 1 package gluten
• free phyllo dough
• 2 cups shelled pistachios, finely ground
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon rosewater
• 3/4 cup unsalted butter, melted
• 3 cups water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 1/4 teaspoon ground cardamom

Instructions

1. Preheat the oven to 350°F (180°C). Unroll the phyllo dough and cover it with a damp cloth to prevent drying out.
2. In a large bowl, combine the ground pistachios, granulated sugar, cinnamon, cardamom, and rosewater. Mix well.
3. Cut the phyllo sheets into squares, and place 5 sheets on a parchment lined baking sheet. Brush with melted butter.
4. Place a spoonful of pistachio mixture in the center of each phyllo square. Fold the dough around the filling to create a triangle, and then fold it into a rectangle shape.
5. Repeat steps 3 and 4 until all the phyllo squares and pistachio filling are used. Brush the tops with melted butter.
6. Bake for 20 25 minutes, or until golden brown. Remove from the oven and set aside.
7. In a saucepan, combine water, sugar, honey, lemon juice, cinnamon stick, and cardamom. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
8. Pour the syrup over the baklava bites and let them soak for at least 30 minutes before serving.

Chef’s Insight

The balance of textures in this dessert is key - from the delicate phyllo pastry to the crunchy pistachios and the slightly chewy interior, each bite offers a new sensation.

Notes

This gluten-free version maintains the classic flavors and textures of traditional baklava.