bakingglutenfreememories Warm spices, honey, and pastry dough are such a delicious combination. Since gluten-free puff pastry is difficult to achieve the same texture as wheat puff pastry, a wonderful dessert such as baklava is definitely something to miss while eating gluten free. However, I decided to make a baklava-inspired dessert with a twist with these baklava cups.
The texture of these pastries is much more doughy and moist than traditional baklava, but the ingredients and flavors give them that baklava feel. These pastries are filled with wonderful spices including cinnamon, cardamom, and cloves. Pistachios instead of walnuts are in the filling and these are naturally sweetened just with honey. The honey syrup that is poured over each one is delightfully flavored with rose water. All in all, this is a very flavorful and cozy dessert which is perfect for the start of autumn!
These baklava cups are very easy to make and are great for dessert or paired with your morning cup of espresso, coffee, or tea or at any point during the day!
Ingredients For Baklava Cups
- 1 roll of gluten-free puff pastry (I recommend Schar brand)
- unsalted, chopped pistachios
- honey
- water
- rose water (for cooking)
- ground cinnamon
- ground cardamom
- ground cloves
- salt
These baklava cups are: gluten free, dairy free, naturally sweetened, spicy, crunchy, soft and moist, doughy, and they also have a pleasant floral note!
Substitutions
- If you are not a fan of rose flavor, you can leave out the rose water and they will still be very flavorful.
- These can also be made with chopped walnuts in place of pistachios.
Another bake on the blog using gluten-free puff pastry are these Spiced Apple Strudels.
How to Make Baklava Cups
To begin, thaw out one roll of the puff pastry if directed to. If using Schar Gluten-Free Puff Pastry Dough, thaw as recommended for 4 hours. Note: I have had success in thawing for 3 1/2 hours.
Then preheat the oven to 400 degrees Fahrenheit or as suggested on the box of the gluten-free puff pastry. In the meantime, in a small bowl, pour in the chopped pistachios, salt, cinnamon, cloves, and cardamom. Stir together. Then pour in the honey and stir really well, making sure to mix all of the spices in thoroughly. Using two spoons is helpful since it is quite sticky. Fun tip: For the honey to come out easily of the measuring cup, simply rub a little oil on it. This works great and wastes less honey.
Next, roll out the gluten-free puff pastry dough on a flat surface. Use either a butter knife or a pizza cutter and divide the dough into thirds length-wise and then in half width-wise so that you have a total of 6 squares. See the picture below for reference.
Now place each square of dough into the cups of a muffin tin. Depending on the dough, it may need to be patched together so that there are no cracks in the bottom of the dough. Then form the dough into the cups, creating a ridge around each top.
Then distribute the filling evenly into each cup, after stirring the filling again in case the honey has decided to separate. Gently fold the rims of the dough over the filling, leaving a somewhat circular opening in the middle.
Last but not least, bake the baklava cups for 18-20 minutes or until they are slightly crisp and brown on top. Towards the last few minutes of baking, make the syrup.
How to Make Honey Rose Syrup
Begin by heating water and rose water in a small saucepan over the stove on low heat. Bring to a light boil. Then pour in the honey and stir well until the honey is dissolved.
Once the pastries are removed from the oven, immediately pour the syrup over the top of each one, using a spoon. Allow them to cool for at least one hour to soak up the moisture.
Storage Tips and Notes
- These baklava cups have been tested with both Schar Gluten-Free Puff Pastry Dough as well as Sweet Loren’s Gluten Free Vegan Flaky Puff Pastry. If using Sweet Loren’s, bake at 425 degrees Fahrenheit for 16-18 minutes. Both pastry brands work well, but I found that Schar creates a bit softer and moist texture.
- You can swap lemon juice for rose water or just omit the rose water.
- Chopped walnuts can also be used in place of pistachios.
- Store in a sealed container for 2 days for best results.
Baklava Cups
Ingredients
- 1 roll of gluten-free puff pastry dough (I used Schar Gluten-Free Puff Pastry Dough)
- ⅔ cup unsalted pistachios, chopped (85 g)
- ¼ cup honey (2.9 oz)
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
Honey Rose Syrup
- ¼ cup water (56 ml)
- ¼ teaspoon rose water (for cooking)
- 1 ½ tablespoons honey
Instructions
- Follow the directions for thawing the gluten-free pastry dough if required. For Schar gluten-free puff pastry, thaw for 4 hours.
- Preheat the oven to 400°F or as directed on the box of the puff pastry. In a small bowl, pour in the pistachios, salt, cinnamon, cloves, and cardamom. Stir.
- Add in the honey and stir until mixed thoroughly. It's helpful to mix with 2 spoons since it's very sticky.
- Then roll out the thawed dough on a flat surface. Use a knife or a pizza cutter and cut the dough into thirds length-wise and then in half width-wise until you have 6 even squares.
- Next, press each square of dough into the cups of a muffin tin. Form the dough to the sides of the cup and seal any cracks. Form a ridge around the top of the dough. Then fill each cup by evenly dividing the pistachio filling. Gently fold the dough around the rim of each cup over the filling while leaving a somewhat circular opening.
- Bake on the middle oven rack for 18-20 minutes or until the pastry is crisped and lightly browned on top. While a few minutes remain for baking, make the syrup. Once removed from the oven, use a spoon to pour the honey rose syrup over each one, dividing it evenly. Allow the cups to cool for at least 1 hour to absorb the syrup.
Honey Rose Syrup Instructions
- Pour water and rose water in a small saucepan on the the stove over low heat. Bring it to a light boil.
- Then turn off the heat and stir in the 1 ½ tablespoons of honey. Mix well until the honey has dissolved.
