Classic GF Toasted Nut Baklava

The first time I ever ate baklava, it was on the dessert line at a wedding reception. Those super intriguing and inviting crispy, nutty, syrupy diamonds were displayed in pleated treat papers in an eyecatching display. I was only about 12 or 13 years old then, and I was in love after just one bite. I didn't even know what the dessert was called, but I managed to find out who made them.

Sister Nancy wouldn't give me the recipe, but she told me that it was called baklava, and she spelled the word for me. From that point on, I didn't stop searching until I found a recipe. Back when I learned about baklava, it wasn't very easy to find manufactured phyllo dough and it hadn't dawned on me yet that I could make my own from scratch. My parents had to drive 20 miles out of town to get to the closest grocery store that carried it, but we got the phyllo dough. I became obsessed with baklava, eventually perfecting my technique and developing my own recipe.

The recipe I'm sharing with you today is mostly authentic with my own Southern twist. My recipe uses toasted pecans for a rich, tender crunch. I finally chop them and blend them with dark brown sugar, cinnamon and cloves, with a touch of sea salt. Please don't skip the step of toasting the pecans or the recipe just won't taste the same. I love the way adding freshly squeezed orange juice to the honey glaze adds complexity to the flavor. Use the best honey you can get. There are flavor nuances in raw local honey that you just don't get in some of the lower quality varieties. I generally prefer orange blossom honey, but I've successfully used wildflower honey on many occassions. The biggest challenge to making this dessert is obtaining and learning how to work with gluten-free phyllo dough. I'm currently perfecting a recipe that I've been working on for many years, and I'm documenting that journey for you. Soon I'll post the video of me making this recipe using my handmade GF phyllo on our blog.

I hope you enjoy my recipe!

Baklava Ingredients:

500g to 700g GF phyllo leaves (The weight will vary depending on the weight per volume of the dough's GF flour.

227 g unsalted butter

300 g toasted pecans, finely chopped

100 g brown sugar

1 g ground cloves

8 g ground cinnamon

1 g sea salt or Himalayan pink salt

Syrup Ingredients:

1/3 cup premium raw honey

1 1/4 cup granulated sugar

1/2 cup filtered water

1/4 cup freshly squeezed orange juice

1/2 lemon, squeezed

1 teaspoon vanilla extract

Directions:

1. Line an 8 x 8" square baking pan with parchment paper.

2. Brush the bottom and sides of the pan with melted butter.

3. In large bowl, combine chopped pecans, brown sugar, cloves, cinnamon, and salt until thoroughly mixed. Set aside.

4. Carefully lift the phyllo, one sheet at a time, creating a single layer on the bottom of the greased pan. Trim the phyllo to perfectly fit the bottom of the pan. Save the most beautiful sheets of phyllo for the top!

5. Brush the layer of phyllo generously with melted butter.

6. Layer the phyllo two more times, brushing each layer generously with melted butter

7. Spread half of the nut and spice mixture evenly over the phyllo layers.

8. Place three more buttered layers of phyllo over the nut layer.

9. Spread the remainder of the nut mixture evenly over the phyllo layer.

10. Use the prettiest sheets of phyllo to create the two final buttered layers for the top.

11. Pour and spread the remaining melted butter over the top of the unbaked baklava.

12. Place in the refrigerator until the melted butter on top has just solidified.

13. Make syrup: Combine orange juice, lemon juice, vanilla, water, honey, and granulated sugar in a medium sauce pan over medium heat.

14. Stir mixture until sugar has completely dissolved. Bring to a simmer.

15. Cook until syrup reaches 227 degrees F, and remove from heat.

16. Remove unbaked baklava from the refrigerator. Using a large sharp knife, score 4 evenly spaced vertical cuts 3/4 of the way through the pastry.

17. Make diagonal cuts across the vertical cuts to form medium large narrow diamond shapes.

18. Bake at 350 degrees F for 50 to 55 minutes, or until crisp and golden brown.

19. Place pan on cooling rack and immediately drizzle the cooled syrup evenly over the hot baklava.

20. Allow the baklava to cool completely and syrup is thoroughly absorbed into the pastry, about 3 hours.