Homemade Gluten-Free Baklava

Ingredients

• 1 cup granulated sugar
• 1 cup water
• ½ cup honey
• 3 whole cloves
• 1 strip lemon peel
• 1 package gluten-free phyllo dough
• 3 cups mixed nuts* (finely chopped (walnuts, pistachios, almonds, hazelnuts))
• ¼ cup granulated sugar
• 2 tsp ground cinnamon
• 1 cup unsalted butter** (melted )

Steps

1. 1

   Combine sugar, water, honey, cloves, and lemon peel in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove spices and lemon peel. Let cool until the baklava is done.

2. 2

   Preheat oven to 350°F (180°C). Brush a 9x13-inch baking dish with melted butter.

3. 3

   In a bowl, combine chopped nuts, sugar, cinnamon, and cardamom.

4. 4

   Layer 8 sheets of phyllo in the baking dish, brushing each sheet with melted butter.

5. 5

   Sprinkle ⅓ of the nut mixture evenly over the phyllo.

6. 6

   Layer 6 more sheets of phyllo, brushing each with butter. Add another ⅓ of nuts.

7. 7

   Repeat with 6 more phyllo sheets, butter, and remaining nuts.

8. 8

   Top with remaining phyllo sheets (about 8), brushing each with butter. Brush the top generously with butter.

9. 9

   Using a sharp knife, cut into diamond or square shapes, cutting all the way through to the bottom.

10. 10

    Bake for 45–50 minutes until golden brown and crisp.

11. 11

    When baklava comes out of the oven, immediately pour cooled syrup evenly over the hot baklava.

12. 12

    Let it sit uncovered at room temperature for at least 4 hours or overnight to absorb syrup before serving.