Cook time: 20 mins
Total time: 20 mins
  • Olive Oil Pastry
  • 1⅔ cup plain gluten free flour*
  • pinch of sea salt flakes
  • 1 egg
  • 1 tbs light olive oil
  • 120ml warm water
  • Honey Lemon Syrup
  • ⅓ cup caster sugar
  • ¼ cup honey
  • ½ cup water
  • juice of 1 small lemon
  • strip of lemon rind
  • 3 - 4 cloves
  • cinnamon stick
  • Nut Filling
  • ½ cup walnuts
  • ¼ cup almonds
  • 1 tsp ground cinnamon
  • 1 tsp caster sugar
  • Extra light olive oil for brushing
  • * I used Ardor plain gluten free flour
  1. Combine all pastry ingredients in a bowl and knead to form a smooth ball of dough. Cover bowl and rest dough for 30 minutes.
  2. Preheat a fan forced oven to 200C and line a baking tray.
  3. Combine all syrup ingredients in a small saucepan over low - med heat. Simmer for 5 minutes until syrup thickens. Set aside to cool.
  4. Crush nuts to a coarse meal using either a mortar and pestle or food processor. Add cinnamon and sugar and stir to combine.
  5. Divide pastry into 3 balls so it is easier to manage. Roll each ball between two sheets of baking paper until the pastry is paper thin. Slice pastry into a 12cm squares and brush the edges with olive oil. Place 2 tsp of the nut filling in a strip along one edge. Roll pastry into a cigar and seal each end of the cigar by gently pressing the ends with a fork. Transfer baklava fingers to the baking tray and brush with olive oil.
  6. Bake for 20 minutes until pastry is golden. Remove tray from the oven and immediately dunk hot fingers in syrup using tongs. Return syrup soaked fingers to the baking tray. Drizzle any remaining syrup over fingers and sprinkle fingers with remaining nut filling and extra cinnamon if desired.
Recipe by Helen Tzouganatos at