Gluten Free Baklava

Gluten-Free Baklava

Gluten-Free Baklava


  • 1 18-oz. package GeeFree puff pastry dough

  • 10 tablespoons unsalted butter, melted

  • Honey Syrup
  • 1/3 cup + 1 tablespoon sugar

  • 1/2 cup cold water

  • 1/2 cup honey

  • 2 teaspoons orange extract

  • 2 whole cloves

  • Nut Filling
  • 6 oz. shelled pistachios, finely chopped

  • 6 oz. walnuts, finely chopped

  • 6 oz. hazelnuts (or almonds), finely chopped

  • 1/4 cup sugar

  • 2 tablespoons ground cinnamon

  • 1 teaspoon ground cardamom


  • Take the dough out of freezer the night before and place it in the refrigerator. When you’re ready to bake, take the dough out of refrigerator. Preheat oven to 350 F. Use a 9”x13” baking dish or a dish of a similar size.

  • Make the honey syrup first. Place the sugar and water in a saucepan and heat on the stovetop, stirring occasionally, until sugar dissolves. Add honey, orange extract, and cloves. Stir to mix. Bring to a boil, then lower heat and let simmer for 25 minutes. Cool to room temperature.

  • Melt butter.

  • Lightly brush the baking dish with melted butter.

  • Place nuts, sugar, spices, and all but 1/4 cup of the pistachios into a bowl, and mix together. Reserve 1/4 cup of pistachios for garnish.

  • Dust counter with gluten-free flour. Potato starch works best, but any gluten-free flour will do.
    Take 1 sheet of dough and fold it in half. Then cut it into quarters.

  • Roll one of the quarters of dough as thin as you can without ripping the dough.

  • Cut to size of baking dish.

  • Use a scraper or a straight edge to lift dough carefully. The dough doesn’t have to be one whole piece. If it breaks, just lay the pieces in the baking dish and seal the edges so you have one layer. Brush butter on top of that layer.

  • Add another layer of dough and brush butter on top of that layer as well.

  • Add half of the nut mixture on top, then repeat with two more layers of dough, brushing each with butter.

  • Add the rest of the nut mixture and finish with two more layers of dough, brushing each with butter. Brush top layer with butter and cut into a diamond pattern or any pattern you like. Cut about halfway through — don’t cut all the way to the bottom.

  • Bake till golden brown, or approximately 45 to 50 minutes.

  • After baking, remove the cloves from the honey syrup and pour the syrup evenly over the top of the baklava until all the syrup is absorbed.

  • When the baklava is completely cooled to room temperature (approximately two to three hours), sprinkle reserved pistachios on top and cut the baklava.