37+ Tasty Gluten Free Baklava Recipes for Every Occasion

Baklava, a beloved pastry known for its layers of crispy, buttery filo dough, rich honey syrup, and a delightful combination of nuts, has been a treat enjoyed by many for centuries.

However, for those with gluten sensitivities or dietary preferences, traditional baklava may seem off-limits.

But fear not!

With a few simple substitutions, you can create a delicious and indulgent gluten-free version of this timeless dessert. I

n this article, we’ll explore some mouthwatering gluten-free baklava recipes that maintain all the flavor and texture you love, while being considerate of gluten-free diets.

Whether you’re new to gluten-free baking or a seasoned pro, these recipes will have your taste buds singing and your guests asking for more!

37+ Tasty Gluten Free Baklava Recipes for Every Occasion

Gluten-free baklava proves that you don’t need to compromise on flavor or texture when adapting a classic recipe. By using gluten-free filo dough or alternative ingredients, you can enjoy this irresistible dessert without worry. Whether you’re baking for yourself, your family, or guests with dietary restrictions, these gluten-free baklava recipes will be a hit.

So, roll up your sleeves, get creative with your fillings, and treat yourself to a decadent, guilt-free version of this beloved sweet.

Happy baking, and enjoy every last, crunchy bite!

Classic Gluten-Free Baklava

This classic baklava recipe takes the traditional approach with a gluten-free twist. The layers of buttery, crispy phyllo dough alternate with a sweet, spiced nut filling, all drenched in a fragrant honey syrup. The result is a rich, decadent dessert perfect for any occasion.

Ingredients:

• 1 package gluten-free phyllo dough (ensure it’s gluten-free)
• 2 cups mixed nuts (walnuts, pistachios, almonds, finely chopped)
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Brush a 9×13 inch baking pan with melted butter.
2. Layer 8 sheets of phyllo dough, brushing each sheet with butter before adding the next.
3. Combine the chopped nuts and cinnamon in a bowl. Spread a thin layer of the nut mixture over the phyllo dough.
4. Layer 4 more sheets of phyllo dough, brushing each with butter, then add another layer of nuts. Continue until all the nuts are used up.
5. Finish by layering 8 more sheets of phyllo dough, brushing each with butter.
6. Using a sharp knife, cut the baklava into diamond or square shapes.
7. Bake for 45-50 minutes, or until the baklava is golden brown and crisp.
8. In a saucepan, combine honey, sugar, and lemon juice. Bring to a boil and simmer for 10 minutes. Stir in vanilla extract.
9. Once the baklava is out of the oven, pour the hot syrup evenly over the top, making sure all layers are soaked. Let it cool completely before serving.

Baklava made with gluten-free phyllo dough brings the same deliciously crispy and sweet texture as its traditional counterpart. The syrup is the key to making this dessert shine, infusing the layers with a delightful sweetness and fragrance. It’s perfect for celebrations or as a special treat after dinner. The flaky, nut-filled layers will melt in your moth, and the combination of honey and cinnamon adds a perfect touch of warmth.

Gluten-Free Pistachio Baklava

This pistachio baklava offers a unique twist on the classic recipe, replacing the mixed nuts with luxurious pistachios. With the crunch of the pistachios and the sweetness of the honey syrup, this gluten-free baklava is a showstopper for any dessert table.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups shelled pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp orange blossom water (optional)
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. Brush the pan with melted butter, then layer 8 sheets of phyllo dough, buttering each layer as you go.
3. Combine the pistachios and cinnamon in a bowl. Spread a thin layer of this mixture over the phyllo dough.
4. Add 4 more layers of phyllo dough, each brushed with butter, then another layer of pistachios.
5. Continue layering with 8 sheets of phyllo dough and finish with a final layer of pistachios.
6. Use a sharp knife to cut the baklava into squares or diamonds.
7. Bake for 40-45 minutes, until golden brown and crisp.
8. Meanwhile, combine honey, sugar, lemon juice, and orange blossom water (if using) in a small saucepan. Bring to a boil, then simmer for about 10 minutes until the syrup thickens slightly.
9. Once the baklava is out of the oven, pour the hot syrup evenly over the top and allow it to cool completely before serving.

This gluten-free pistachio baklava is nutty, sweet, and beautifully fragrant, making it the perfect dessert for special occasions. The addition of orange blossom water enhances the flavor, adding a floral note that balances the richness of the pistachios and honey syrup. Serve this baklava with tea or coffee for a sophisticated treat.

Gluten-Free Chocolate Baklava

For a chocolate lover’s dream, this gluten-free chocolate baklava brings together the richness of chocolate with the flaky, nutty texture of traditional baklava. This recipe is a delightful twist on a beloved classic, perfect for those who crave a more indulgent version of baklava.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 1/2 cups mixed nuts (hazelnuts, almonds, walnuts), finely chopped
• 1 cup dark chocolate chips or chopped chocolate
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp orange zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Layer 8 sheets of phyllo dough in the baking dish, brushing each with melted butter.
3. In a bowl, combine the chopped nuts, cinnamon, and chocolate chips.
4. Spread a thin layer of the nut and chocolate mixture over the phyllo dough.
5. Continue layering the phyllo dough with butter and alternating layers of the nut-chocolate mixture until all ingredients are used up.
6. Finish with 8 more sheets of phyllo dough on top, buttering each layer.
7. Cut the baklava into squares or diamonds with a sharp knife.
8. Bake for 40-45 minutes, until golden brown and crisp.
9. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then reduce to a simmer for 10 minutes. If using, stir in orange zest.
10. Once the baklava is done, pour the hot syrup evenly over the top and let it cool before serving.

The chocolate baklava is a delicious fusion of rich, creamy chocolate and crunchy nuts, giving it an irresistible flavor. The syrup keeps the layers soft and flavorful, while the crispiness of the phyllo dough ensures each bite has a satisfying crunch. It’s the perfect treat for chocolate enthusiasts who want a new take on traditional baklava. Pair this with a glass of dessert wine or a cup of coffee for an unforgettable experience.

Gluten-Free Almond Baklava

This almond baklava combines the rich flavors of finely ground almonds with the classic sweet syrup to create a lighter, nutty variation of traditional baklava. Its gluten-free phyllo dough provides that crispiness everyone loves while keeping things indulgent and satisfying.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups ground almonds
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and brush a 9×13 inch baking pan with melted butter.
2. Layer 8 sheets of phyllo dough, brushing each layer with butter.
3. Combine the ground almonds and cinnamon, and evenly spread this mixture over the phyllo dough.
4. Add 4 more layers of buttered phyllo dough, followed by another layer of the almond-cinnamon mixture.
5. Continue layering and finishing with 8 more sheets of phyllo dough on top.
6. Cut the baklava into squares or diamonds with a sharp knife.
7. Bake for 40-45 minutes, until golden and crispy.
8. While the baklava is baking, combine honey, sugar, lemon juice, and vanilla in a saucepan. Bring to a boil, then simmer for about 10 minutes.
9. Once out of the oven, pour the hot syrup over the baklava, ensuring it soaks the layers. Let it cool completely before serving.

The almond baklava has a delicate nutty flavor that pairs beautifully with the sweet, citrusy syrup. This version is slightly lighter than others due to the finely ground almonds, which provide a smoother texture while maintaining the crunch of the phyllo dough. It’s a wonderful choice for a lighter dessert with all the richness of traditional baklava.

Gluten-Free Cashew Baklava

This cashew baklava brings a twist on the classic with buttery cashews providing a rich, slightly sweet flavor. It’s a delightful variation that’s still true to the flaky layers of phyllo dough and sweet honey syrup.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups cashews, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tbsp rose water (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Layer 8 sheets of phyllo dough, buttering each one as you go.
3. In a bowl, combine the chopped cashews and cinnamon. Spread a thin layer of the mixture over the phyllo dough.
4. Add 4 more layers of buttered phyllo dough, followed by another layer of the cashew mixture.
5. Repeat until all the cashews are used up, then finish with 8 more layers of phyllo dough.
6. Cut into squares or diamonds and bake for 40-45 minutes, or until golden brown and crispy.
7. In a saucepan, combine honey, sugar, and rose water (if using). Bring to a boil and simmer for 10 minutes.
8. Once the baklava is out of the oven, pour the hot syrup evenly over the layers. Let it cool completely before serving.

The cashew baklava offers a creamy richness thanks to the cashews, adding a slightly different texture compared to traditional nut blends. The rose water adds a floral touch, making it a fragrant and elegant dessert. Perfect for those looking for something a little unique but still traditional in feel.

Gluten-Free Walnut and Honey Baklava

The walnut and honey baklava is a perfect balance of crunchy walnuts and sweet honey syrup, with a rich flavor that’s sure to please. Using gluten-free phyllo dough doesn’t compromise the authentic taste or texture, making this a great alternative for those with dietary needs.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups walnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and butter a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough in the pan, buttering each layer.
3. In a bowl, combine the chopped walnuts and cinnamon, then spread over the phyllo dough.
4. Continue layering the phyllo dough with butter and adding the walnut-cinnamon mixture until all ingredients are used.
5. Finish with 8 more layers of phyllo dough on top, and cut the baklava into squares or diamonds.
6. Bake for 40-45 minutes until golden and crispy.
7. In a saucepan, combine honey, sugar, and lemon juice. Bring to a boil and simmer for 10 minutes.
8. Once baked, pour the syrup over the hot baklava and let it cool before serving.

This walnut and honey baklava is a tried-and-true combination, offering a simple but delicious dessert. The walnuts provide a perfect crunch, while the honey syrup adds the right amount of sweetness, soaking into the layers for maximum flavor. It’s a timeless recipe that’s always a crowd-pleaser.

Gluten-Free Rose & Pistachio Baklava

For a more floral touch, this rose and pistachio baklava uses fragrant rose water to enhance the nutty, slightly sweet pistachios. The combination of delicate flavors makes this version both refreshing and indulgent.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tbsp rose water

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough in the pan, brushing each with butter.
3. In a bowl, mix the chopped pistachios and cinnamon, and spread the mixture over the phyllo dough.
4. Continue layering with buttered phyllo dough and pistachio mixture until all ingredients are used, then finish with 8 more sheets of phyllo dough.
5. Cut the baklava into squares or diamonds and bake for 40-45 minutes, or until golden.
6. In a saucepan, combine honey, sugar, vanilla extract, and rose water. Bring to a boil and simmer for 10 minutes.
7. Pour the hot syrup over the baked baklava and allow it to cool completely.

The rose and pistachio baklava has an elegant, sophisticated flavor, with the floral rose water giving it a unique twist. The pistachios provide a rich, buttery texture, making this variation an excellent choice for those looking for something different and refined.

Gluten-Free Apricot Baklava

This apricot baklava incorporates dried apricots for a delightful sweet-tart contrast against the rich, nutty filling. It’s an exciting variation that adds a fruitiness to the classic dessert.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup dried apricots, finely chopped
• 1 cup walnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough in the pan, buttering each layer.
3. In a bowl, mix the chopped apricots, walnuts, and cinnamon, then spread the mixture over the phyllo dough.
4. Continue layering with buttered phyllo dough and apricot-walnut mixture until all ingredients are used.
5. Finish with 8 more sheets of phyllo dough and cut into squares or diamonds.
6. Bake for 40-45 minutes, until golden brown and crisp.
7. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil and simmer for 10 minutes.
8. Once baked, pour the hot syrup over the baklava and allow it to cool before serving.

The apricot baklava offers a wonderful contrast of sweet and tart flavors. The apricots add a refreshing fruitiness, while the honey syrup ties everything together with its sweetness. It’s a beautiful variation that’s both tangy and rich, perfect for those who enjoy a fruit-forward twist on the classic baklava.

Gluten-Free Coconut Baklava

This coconut baklava brings a tropical twist to the traditional dessert, with shredded coconut adding a sweet, chewy texture. Paired with the rich, nutty filling and the sticky honey syrup, it’s a delightful treat that’s both familiar and refreshing.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup shredded coconut
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, buttering each layer.
3. In a bowl, mix the shredded coconut and cinnamon, then spread this mixture evenly over the phyllo dough.
4. Continue layering the phyllo dough with butter and coconut mixture until all ingredients are used up, finishing with 8 more sheets of phyllo dough.
5. Cut the baklava into squares or diamonds and bake for 40-45 minutes, or until golden and crisp.
6. In a saucepan, combine honey, sugar, lemon juice, and vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Once the baklava is out of the oven, pour the hot syrup evenly over the top, ensuring the layers soak in the sweetness. Allow it to cool completely before serving.

The coconut baklava offers a chewy texture with every bite, balancing the crisp phyllo layers and sweet syrup. The coconut adds a new layer of richness and a slight nutty flavor, making it a wonderful variation for those who enjoy tropical flavors. This is a perfect addition to any dessert spread and will surely be a crowd favorite.

Gluten-Free Maple Walnut Baklava

Infusing the flavors of maple syrup with walnuts creates a warm, comforting baklava that’s perfect for fall or anytime you want to enjoy a cozy, nutty treat. The gluten-free phyllo dough keeps this version light, yet indulgent.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups walnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup maple syrup
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, brushing each sheet with melted butter.
3. In a bowl, combine the chopped walnuts and cinnamon. Spread a thin layer of this mixture over the phyllo dough.
4. Continue layering with 4 more sheets of buttered phyllo dough, then another layer of walnuts. Repeat until all the walnuts are used up, then finish with 8 more layers of phyllo dough on top.
5. Cut the baklava into squares or diamonds, then bake for 40-45 minutes, or until golden brown and crisp.
6. In a saucepan, combine maple syrup, sugar, and vanilla extract. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
7. Once the baklava is baked, pour the hot maple syrup over the top and allow it to cool before serving.

Maple walnut baklava offers a rich, comforting sweetness from the maple syrup, paired with the earthy flavor of walnuts. The warm, caramel-like syrup soaks into the crispy layers, creating a decadent yet not overly sweet dessert. This variation is perfect for anyone who loves maple flavor and wants something unique for their baklava.

Gluten-Free Hazelnut Baklava

Hazelnuts are the star in this gluten-free baklava, bringing a creamy texture and slightly sweet flavor. Paired with the golden honey syrup and flaky layers of phyllo dough, this version is sure to impress with its luxurious taste.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups hazelnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Layer 8 sheets of phyllo dough in the pan, brushing each layer with butter.
3. In a bowl, combine the chopped hazelnuts and cinnamon. Spread the mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and hazelnut mixture until all ingredients are used, then finish with 8 more layers of phyllo dough on top.
5. Cut the baklava into squares or diamonds, then bake for 40-45 minutes, or until golden brown and crispy.
6. In a saucepan, combine honey, sugar, lemon juice, and vanilla extract. Bring to a boil, then simmer for about 10 minutes.
7. Once the baklava is out of the oven, pour the hot syrup evenly over the top. Let it cool completely before serving.

Hazelnuts bring a creamy richness to the baklava, while the honey syrup adds the perfect touch of sweetness. This variation has a luxurious, slightly nutty flavor that’s perfect for those looking for a more refined twist on the traditional baklava. It’s a great addition to any holiday table or special occasion.

Gluten-Free Cherry Baklava

Incorporating dried cherries into baklava gives it a bright, tart flavor that contrasts beautifully with the rich nuts and honey syrup. This version of gluten-free baklava is both sweet and tangy, offering a deliciously different take on the classic dessert.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup dried cherries, finely chopped
• 1 cup walnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, brushing each with butter.
3. In a bowl, combine the dried cherries, walnuts, and cinnamon. Spread the mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and cherry-walnut mixture until all ingredients are used. Finish with 8 more sheets of phyllo dough.
5. Cut the baklava into squares or diamonds, then bake for 40-45 minutes until golden brown and crispy.
6. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then reduce to a simmer for 10 minutes.
7. Once the baklava is out of the oven, pour the hot syrup evenly over the top and let it cool completely before serving.

The cherry baklava offers a tart contrast to the sweetness of the syrup and the richness of the walnuts. The dried cherries bring a unique flavor and chewy texture that balances the crispy phyllo dough. This version is great for those who enjoy a fruit-forward dessert that’s still indulgent and rich.

Gluten-Free Saffron Baklava

For a truly exotic variation, this saffron baklava incorporates the warm, fragrant flavor of saffron. The golden threads infuse the syrup with a unique taste and aroma, creating a baklava that’s as aromatic as it is flavorful.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups mixed nuts (pistachios, walnuts, almonds), finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 pinch of saffron threads
• 1 tbsp warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, buttering each layer.
3. In a bowl, combine the chopped nuts and cinnamon, then spread the mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and nut mixture until all ingredients are used. Finish with 8 more sheets of phyllo dough on top.
5. Cut the baklava into squares or diamonds and bake for 40-45 minutes, or until golden brown and crispy.
6. In a small bowl, dissolve saffron threads in warm water and let it steep for 5 minutes. In a saucepan, combine honey, sugar, vanilla extract, and the saffron-infused water. Bring to a boil, then simmer for 10 minutes.
7. Once the baklava is done, pour the hot syrup over the top and allow it to cool completely before serving.

The saffron baklava offers a warm, aromatic experience with the distinct flavor of saffron infusing every layer of flaky pastry. The golden syrup adds a touch of sweetness, while the nut filling provides the crunch you expect from baklava. This variation is perfect for special occasions when you want to impress with something truly unique.

Gluten-Free Fig and Almond Baklava

The addition of dried figs and almonds makes this baklava a decadent treat that’s both sweet and slightly savory. The figs provide a natural sweetness that pairs perfectly with the crunchy almonds, creating a flavorful baklava that’s sure to stand out.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup dried figs, chopped
• 1 cup almonds, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch pan.
2. Layer 8 sheets of phyllo dough, buttering each one as you go.
3. In a bowl, combine the chopped figs, almonds, and cinnamon. Spread this mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and fig-almond mixture until all ingredients are used, then finish with 8 more layers of phyllo dough on top.
5. Cut the baklava into squares or diamonds and bake for 40-45 minutes until golden and crisp.
6. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
7. Once baked, pour the hot syrup evenly over the baklava and allow it to cool completely before serving.

The fig and almond baklava combines a delicious mix of flavors—sweet figs and earthy almonds—creating a complex, indulgent dessert. The syrup adds the perfect balance of sweetness, and the crunchy layers of phyllo dough bring the whole dish together. This variation is perfect for those who appreciate the combination of dried fruit and nuts in their baked goods.

Gluten-Free Apricot and Pistachio Baklava

This baklava pairs the tartness of dried apricots with the richness of pistachios, creating a flavorful contrast. The sweetness of honey syrup balances the acidity of the apricots, making it an exciting yet traditional gluten-free dessert.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup dried apricots, chopped
• 1 cup pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, brushing each layer with butter.
3. In a bowl, combine chopped apricots, pistachios, and cinnamon. Spread this mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and apricot-pistachio mixture until all ingredients are used, finishing with 8 more layers of phyllo dough on top.
5. Cut the baklava into squares or diamonds and bake for 40-45 minutes until golden brown and crispy.
6. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
7. Once the baklava is done, pour the hot syrup over it and let it cool before serving.

The combination of apricot’s tartness and the rich, nutty pistachios creates an unforgettable baklava. The honey syrup helps bring everything together, and the crispy layers of phyllo dough finish it off with a perfect texture. This dessert is a great choice for those who love both sweet and savory contrasts in their treats.

Gluten-Free Chocolate Hazelnut Baklava

For chocolate lovers, this baklava is the perfect indulgence. Rich, melted chocolate pairs wonderfully with hazelnuts to make this baklava a decadent, gluten-free treat. The balance of sweet, nutty, and chocolate flavors is sure to satisfy any craving.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup hazelnuts, finely chopped
• 1 cup dark chocolate, melted
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Layer 8 sheets of phyllo dough, brushing each layer with melted butter.
3. In a bowl, combine chopped hazelnuts and cinnamon. Spread this mixture evenly over the phyllo dough.
4. Drizzle melted chocolate over the hazelnut mixture, then continue layering with buttered phyllo dough and hazelnut-chocolate mixture.
5. Finish with 8 more layers of phyllo dough on top, then cut into squares or diamonds.
6. Bake for 40-45 minutes or until golden brown and crispy.
7. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
8. Pour the hot syrup over the baklava and let it cool completely before serving.

The combination of smooth chocolate and crunchy hazelnuts in this baklava brings an irresistible richness. The honey syrup soaks into the layers, adding sweetness and moisture. This baklava is perfect for those with a sweet tooth who love the decadent pairing of chocolate and nuts.

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luten-Free Lemon Pistachio Baklava

This lemon pistachio baklava is a refreshing variation, with bright lemon zest balancing the rich, buttery pistachios. The sweet honey syrup adds a depth of flavor that complements the citrus, making this a unique twist on the traditional baklava.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 tbsp lemon zest
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, brushing each layer with melted butter.
3. In a bowl, combine chopped pistachios, cinnamon, and lemon zest. Spread this mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and pistachio mixture until all ingredients are used, finishing with 8 more layers of phyllo dough.
5. Cut into squares or diamonds and bake for 40-45 minutes or until golden brown and crispy.
6. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
7. Once the baklava is baked, pour the hot syrup over it and let it cool before serving.

The bright lemon zest gives this baklava a refreshing citrusy twist, while the pistachios add richness and crunch. The honey syrup completes the dessert, giving it sweetness and a smooth texture. This lemon pistachio baklava is perfect for those who love fresh, zesty flavors in their sweets.

Gluten-Free Cranberry Almond Baklava

Incorporating dried cranberries into this baklava adds a delightful tartness that contrasts beautifully with the rich almonds. The syrup soaks into the layers, offering a harmonious balance of sweet, tart, and nutty flavors.

Ingredients:

• 1 package gluten-free phyllo dough
• 1 cup dried cranberries, chopped
• 1 cup almonds, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, brushing each with butter.
3. In a bowl, combine chopped cranberries, almonds, and cinnamon. Spread this mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and cranberry-almond mixture until all ingredients are used, finishing with 8 more layers of phyllo dough.
5. Cut into squares or diamonds and bake for 40-45 minutes or until golden brown and crispy.
6. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
7. Once the baklava is baked, pour the hot syrup over it and let it cool before serving.

Cranberries bring a tart, slightly tangy element that contrasts perfectly with the sweetness of the syrup and the richness of the almonds. The result is a baklava that’s wonderfully complex, with a delightful balance of flavors and textures. This variation is ideal for those who enjoy a fruity twist in their desserts.

Gluten-Free Spiced Walnut Baklava

This spiced walnut baklava introduces warm, comforting spices like cardamom and cloves, which pair beautifully with the rich walnut filling. The spices add an aromatic touch that enhances the sweetness of the honey syrup and the crispness of the phyllo dough.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups walnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1 cup honey
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Layer 8 sheets of phyllo dough, brushing each with butter.
3. In a bowl, combine chopped walnuts, cinnamon, cardamom, and cloves. Spread this mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and walnut-spice mixture until all ingredients are used, finishing with 8 more layers of phyllo dough.
5. Cut into squares or diamonds and bake for 40-45 minutes or until golden brown and crispy.
6. In a saucepan, combine honey, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
7. Once the baklava is done, pour the hot syrup over it and let it cool completely before serving.

The spiced walnut baklava provides a warm, aromatic twist on the classic, with the spices adding a depth of flavor that complements the nutty filling. The sweetness of the honey syrup rounds everything out, making this baklava a perfect dessert for cozy gatherings and special occasions.

Gluten-Free Pecan and Maple Baklava

For a rich, fall-inspired treat, this pecan and maple baklava offers a warm, nutty flavor with the added sweetness of maple syrup. The pecans give it a satisfying crunch, while the syrup adds a caramel-like richness.

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups pecans, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup maple syrup
• 1/4 cup sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Layer 8 sheets of phyllo dough, brushing each with melted butter.
3. In a bowl, combine chopped pecans and cinnamon, then spread the mixture evenly over the phyllo dough.
4. Continue layering with buttered phyllo dough and pecan mixture until all ingredients are used, finishing with 8 more layers of phyllo dough.
5. Cut into squares or diamonds and bake for 40-45 minutes, or until golden brown and crispy.
6. In a saucepan, combine maple syrup, sugar, and vanilla extract. Bring to a boil, then simmer for 10 minutes.
7. Once baked, pour the hot syrup over the baklava and let it cool completely before serving.

The pecan and maple baklava offers a cozy, fall-inspired flavor with a lovely sweetness from the maple syrup. The pecans add a rich, buttery crunch that complements the soft phyllo dough. This dessert is perfect for those who love the deep flavors of maple and pecan in their sweets.

Note: More recipes are coming soon