GF Baklava

Ingredients

Instructions

1. 1

   PREPARE NUT FILLING: In a bowl, combine the finely chopped walnuts and pistachios with the cinnamon. Mix well and set aside. The nuts should be chopped finely but not ground to a powder - you want small pieces about the size of a grain of rice.

2. 2

   PREP THE PAN AND PHYLLO: Preheat oven to 350°F (175°C). Brush a 9x13 inch baking pan with melted butter. Unroll the GF phyllo dough and cover with a damp (not wet) towel to prevent drying. Work quickly - phyllo dries out fast and becomes brittle.

3. 3

   BUILD FIRST PHYLLO LAYER: Place one sheet of phyllo in the pan, pressing it into the corners (it's okay if edges hang over - you can trim later). Brush generously with melted butter, making sure to cover the entire surface, especially the edges. Repeat with 7 more sheets (8 total on the bottom), buttering each one.

4. 4

   ADD NUT LAYERS: Spread half of the nut mixture evenly over the phyllo. Add 4 more phyllo sheets, buttering each one. Spread the remaining nut mixture. The layering creates the signature flaky texture with nutty filling throughout.

5. 5

   FINISH TOP LAYER: Layer the remaining phyllo sheets on top, buttering each one as before. Brush the very top generously with butter. Using a sharp knife, cut the baklava into diamonds or squares BEFORE baking - cut all the way through to the bottom. This is essential; cutting after baking will crush the delicate layers.

6. 6

   BAKE UNTIL GOLDEN: Bake for 50-60 minutes until the top is deep golden brown and the layers look flaky and crisp. The top should be evenly browned - if it's browning too quickly, tent loosely with foil.

7. 7

   MAKE THE SYRUP: While baklava bakes, combine honey, sugar, water, lemon juice, and vanilla in a saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for 10 minutes until slightly thickened. Let cool for 10-15 minutes - the syrup should be warm but not boiling hot.

8. 8

   SOAK WITH SYRUP: As soon as the baklava comes out of the oven (while it's still very hot), slowly and evenly pour the warm syrup over the entire surface. You'll hear it sizzle as the hot baklava absorbs the syrup. Let cool completely in the pan, at least 4 hours or overnight. The baklava needs this time to absorb the syrup and develop its sticky, sweet character. Store uncovered at room temperature for up to 2 weeks.