Gluten-free Baklava with a Turkish Twist

local_grocery_store Ingredients

• 16 oz gluten-free phyllo dough
• 1 cup unsalted butter, melted
• 2 cups pistachios, chopped (unsalted)
• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup honey
• 1 cup water
• 1 cup granulated sugar
• 6 cardamom pods, crushed
• 2 tbsp rose water

restaurant_menu Method

1. 1.Preheat the oven to 350°F.
2. 2.In a medium bowl, mix together the chopped pistachios, almond flour, gluten-free all-purpose flour, 1/2 cup of granulated sugar, and ground cinnamon.
3. 3.Brush a 9x13 inch baking dish with melted butter.
4. 4.Unroll the phyllo dough and cut it to fit the baking dish.
5. 5.Layer the phyllo dough in the baking dish, brushing each layer with melted butter as you go.
6. 6.Once you have 8 layers of phyllo dough, sprinkle half of the pistachio filling evenly over the top.
7. 7.Add another 4 layers of phyllo dough, brushing each layer with melted butter as you go.
8. 8.Sprinkle the remaining pistachio filling over the top.
9. 9.Add the final 4 layers of phyllo dough, brushing each layer with melted butter as you go.
10. 10.Using a sharp knife, cut the Baklava into diamond shapes.
11. 11.Bake for 45 minutes, or until the phyllo dough is golden brown.
12. 12.While the Baklava is baking, make the syrup.
13. 13.In a medium saucepan, combine the honey, water, 1 cup of granulated sugar, crushed cardamom pods, and rose water.
14. 14.Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
15. 15.Remove the Baklava from the oven and immediately pour the hot syrup over the top.
16. 16.Allow the Baklava to cool completely before serving.

lightbulb_outline Tips

• chevron_rightMake sure to brush each layer of phyllo dough with melted butter to keep it from drying out.
• chevron_rightUse a sharp knife to cut the Baklava into diamond shapes before baking.
• chevron_rightPour the hot syrup over the Baklava as soon as it comes out of the oven to ensure that it soaks in evenly.