A Western twist on the original well-loved traditional Middle Eastern dessert, this Baklava Pie has a buttery gluten-free pie crust filled with a fragrant, spiced honey and nut filling. Perfect for all the family and can be served all year round.
To make this recipe vegan make sure to opt for a vegan butter or palm shortening and agave nectar to replace the honey. Save any extra syrup and add to
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Utensils
Step 1
Pre-heat your oven to 170°C.
Step 2
Place all of the ingredients for the pastry dough, except for the rose water, almond extract, orange zest and juice, into a large container that will fit into your freezer. Mix together gently, then cover and freeze for 15 minutes.
Step 3
Pulse all nuts, sugar and spices together in a food processor until the nuts are finely chopped. Alternatively, chop nuts by hand. Stir in the sugar and spices, followed by the melted butter and honey, and vanilla bean paste. Transfer to a bowl and set to one side.
Step 4
Remove from the freezer and add ingredients to the food processor and add the rose water, almond extract, and orange zest. Process until mixture resembles fine bread crumbs then carefully pulse in the orange juice a tablespoon at a time until the dough just comes together into a ball. (You might not need to use all of the juice). Wrap dough in clingfilm and refrigerate for 15 minutes.
Step 5
Remove dough from the refrigerator, dust the work surface with a little arrowroot flour and roll out until roughly 11″ in diameter. Spray the tin with cooking spray.
Step 6
Using the rolling pin lift pastry and carefully place into the tin, using your fingers press in until fully adhered to the base and sides. Trim excess pastry with knife.
Step 7
Spread the nut mixture all over the base of the tart in an even layer.
Step 8
Place into the oven and bake for 25 to 30 minutes.
Step 9
Whilst the pie is baking prepare the syrup by combining all syrup ingredients, except for the rosewater and orange blossom water, into a heavy-bottomed medium-sized pan. You may want to add half the lemon juice, stir then taste to see if it needs a little more. Boil for 10 minutes. Remove from the heat, add rosewater and orange blossom and leave to cool completely.
Step 10
Once pie is baked, leave to cool for 30 minutes. Poke lots of holes into the tart with a skewer. Carefully remove the outer ring by placing the tin on top of a can of glass jar and carefully push the outer ring down around the edges. Use a metal spatula to gently pry away the bottom plate. Place the pie onto a baking tray or plate that will fit within the refrigerator.
Step 11
Strain the syrup and pour half over the baklava. Spread with offset spatula, leave to soak 10 minutes then pour a little more syrup if required. Leave for at least 1 hour in the fridge but preferably overnight to let the flavours sink in. Store in the refrigerator in an airtight container for up to 1 week. Remove from the refrigerator and bring back to room temperature before serving. Cut with a hot damp knife, wiping between cuts.
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 2 of 11
Place all of the ingredients for the pastry dough, except for the rose water, almond extract, orange zest and juice, into a large container that will fit into your freezer. Mix together gently, then cover and freeze for 15 minutes.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 3 of 11
Pulse all nuts, sugar and spices together in a food processor until the nuts are finely chopped. Alternatively, chop nuts by hand. Stir in the sugar and spices, followed by the melted butter and honey, and vanilla bean paste. Transfer to a bowl and set to one side.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 4 of 11
Remove from the freezer and add ingredients to the food processor and add the rose water, almond extract, and orange zest. Process until mixture resembles fine bread crumbs then carefully pulse in the orange juice a tablespoon at a time until the dough just comes together into a ball. (You might not need to use all of the juice). Wrap dough in clingfilm and refrigerate for 15 minutes.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 5 of 11
Remove dough from the refrigerator, dust the work surface with a little arrowroot flour and roll out until roughly 11″ in diameter. Spray the tin with cooking spray.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 6 of 11
Using the rolling pin lift pastry and carefully place into the tin, using your fingers press in until fully adhered to the base and sides. Trim excess pastry with knife.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 9 of 11
Whilst the pie is baking prepare the syrup by combining all syrup ingredients, except for the rosewater and orange blossom water, into a heavy-bottomed medium-sized pan. You may want to add half the lemon juice, stir then taste to see if it needs a little more. Boil for 10 minutes. Remove from the heat, add rosewater and orange blossom and leave to cool completely.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 10 of 11
Once pie is baked, leave to cool for 30 minutes. Poke lots of holes into the tart with a skewer. Carefully remove the outer ring by placing the tin on top of a can of glass jar and carefully push the outer ring down around the edges. Use a metal spatula to gently pry away the bottom plate. Place the pie onto a baking tray or plate that will fit within the refrigerator.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
190g
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
375g
raw honey or agave nectar
175ml
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
For the dough:
5oz
arrowroot or tapioca flour, plus extra for dusting
2oz
ground almonds
2 tbsp
raw cane or coconut sugar
3/4 tsp
ground cinnamon
1/2 tsp
xanthan gum
Pinch
sea salt
cold unsalted butter (or vegan butter), cubed
1 tsp
rose water
1 tsp
almond extract
1 large
orange, juice and zest
For the nut filling:
7oz
pistachios
3oz
walnuts
3oz
cashews
1oz
blanched almonds
3 tbsp
coconut sugar
1 tbsp
ground cinnamon
2 tsp
ground cardamom (roughly seeds from 30 pods)
1/4 tsp
sea salt
6oz
melted butter or palm shortening
3 tbsp
raw honey or agave nectar, warmed
1 tsp
vanilla bean paste
For the syrup:
13oz
raw honey or agave nectar
6fl. oz
cold water
1
lemon, zest and juice
1 small
orange, juice and zest
1
cinnamon stick
10
cardamom pods, crushed
2 tbsp
rose water
1 tsp
orange blossom water
Step 11 of 11
Strain the syrup and pour half over the baklava. Spread with offset spatula, leave to soak 10 minutes then pour a little more syrup if required. Leave for at least 1 hour in the fridge but preferably overnight to let the flavours sink in. Store in the refrigerator in an airtight container for up to 1 week. Remove from the refrigerator and bring back to room temperature before serving. Cut with a hot damp knife, wiping between cuts.
For the dough:
150g
arrowroot or tapioca flour, plus extra for dusting
