Ingredients
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300 g walnuts
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75 g pistachio
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1 tbsp cinnamon
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70 ml melted butter
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25 ml sunflower oil
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15 gluten-free phyllo sheets
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Syrup
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250 ml water
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150 g sugar
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2 tbsp honey
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2 ml vanilla extract
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2 tbsp lemon juice
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shaved pistachioto decorate
Directions
To get started with the first gluten free baklava recipe on the internet, made with homemade phyllo sheets
Steps
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1
Done
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If you froze the phyllo sheets from the last recipe, remove them from the freezer 1 hour before using. Blitz the walnuts, pistachio and cinnamon in a blender or food processor. Combine the melted butter with the oil. Add the first 2 phyllo sheets to a springform cake pan and splash on them a couple of drops from the liquid mixture. |
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2
Done
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Repeat this process after each of the following sheets that you add to the tin. After you place the 6th one, fold in half of the grinded nuts. Spread them on the surface and repeat the process for the next 6 sheets, folding in the remaining pistachios. |
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3
Done
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Place in the rest of buttered phyllo sheets, ending with a very buttered top. Refrigerate the baklava for 1 hour, then use a sharp knife to cut it 4 times vertically, turn it by 45° and cut it again 4 times, creating a diagonal pattern (as in the picture). Bake for 40 minutes at 180 °C or until the baklava is golden brown. |
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4
Done
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While the baklava is baking, pour the water into a saucepan, add the sugar, honey, vanilla extract and lemon juice. Boil for 5-10 minutes until it thickens up and pour it over the baklava, once done. |
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5
Done
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Allow the baklava to cool and the syrup to incorporate before carefully removing the pan. This is clearly the only gluten free baklava recipe that you'll ever need! |
