Ingredients
Scale
- 1 package gluten-free phyllo dough
- 2 cups finely chopped nuts (walnuts, pistachios, or a mix)
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- Lemon juice (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the chopped nuts with ground cinnamon.
- Layer half of the phyllo sheets (brushed with melted butter between each layer) in a greased baking dish.
- Sprinkle the nut mixture evenly over the phyllo layers.
- Layer the remaining phyllo sheets on top, brushing with butter as before.
- Cut the baklava into diamond shapes.
- Bake for 45 minutes or until golden and crispy.
- While baking, combine sugar, water, honey, vanilla, and a splash of lemon juice in a saucepan. Heat until sugar dissolves and simmer for about 10 minutes.
- Pour the syrup over the baklava as soon as it comes out of the oven.
- Allow to cool before serving.
Notes
Work quickly with phyllo and keep the sheets covered with a damp towel to prevent drying. Use a sharp knife for clean cuts. If your phyllo is fragile, let it rest at room temperature to make it pliable.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 21g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg