Introduction: Gluten-Free BAKLAVA!

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If you've been missing having this ancient delicacy due to gluten related issues, baklava can now be back on your desert list. Not only is it filled with the same wonderful flavors of the filo dough version, but it's even less time consuming to make! Enjoy!


Syrup Ingredients:

1 c. Sugar

1 c. Water

1 Cinnamon Stick

1/8 tsp. Lemon Juice

1 Tbls Honey (optional)

Filling Ingredients:

1 c. Walnuts

1 Tbls. Sugar

1 tsp. Ground Cinnamon

Baklava Ingredients:

Rice Paper

Canola Oil


Combine the 4 ingredients in a pot and bring to a boil.

Reduce the heat to low and simmer for 20 minutes until the syrup thickens slightly.

Set it aside to cool.


Place the walnuts, sugar and cinnamon in a food processor or blender and grind the ingredients until you have the walnuts finely chopped.


Place about an inch of oil in a wide frying pan enough to deep fry each rice paper sheet.

Heat the oil at the medium heat setting.

Submerge a single rice paper sheet in water for 20 seconds while the oil is heating.

Dab the wet rice paper sheet on a paper towel to remove excess water (to prevent splattering from hot oil).

Carefully lay the rice paper in the hot oil (the sheet will rise in the center from trapped air)

Carefully lift the side of the paper with a utensil to allow air to escape.

Once the edges are beginning to crisp up, flip the sheet over to cook the second side. (If you flip it too early, it will fold on its self. If you wait too long, it will become too brittle).

Once you see a slight golden color, carefully remove the sheet using a spatula (do not use tongs as they will cause the sheet to break)

Place on a serving platter and sprinkle the walnut mixture on top. Drizzle some syrup and repeat with as many layers as you'd like.


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