Gluten-free baklava semifreddo

Gluten-free Baklava Semifreddo is a creamy dessert that blends the nutty flavors of baklava with a semifreddo texture. Made without gluten and featuring pistachios, walnuts, and warm spices, this frozen treat is perfect for any occasion.

20 Nov 2025
Cook time 30 min
Prep time 20 min

Ingredients:

4 eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup pistachio nuts
1 cup walnuts
2 tsp cinnamon
1/2 cup honey
2 tbsp orange zest

Gluten-free Baklava Semifreddo is a delightful fusion dessert that combines the rich, nutty flavors of traditional baklava with the creamy texture of semifreddo. This recipe swaps out gluten-heavy phyllo dough for a gluten-free alternative, making it a perfect dessert option for those with dietary restrictions. Easy to prepare and utterly delicious, this semifreddo will appeal to both baklava and ice cream lovers alike.

Instructions:

1. Prep the Nuts and Zest:
- Roughly chop the pistachio nuts and walnuts, then set them aside.
- Grate the orange zest to have it ready.

2. Prepare the Egg Mixture:
- Separate the egg yolks from the whites.
- In a heatproof bowl, whisk the egg yolks and sugar together until well combined.
- Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture is thick, pale, and has doubled in volume. This will take about 5-7 minutes.
- Once done, remove from heat and let it cool.

3. Whip the Cream:
- In a separate mixing bowl, whip the heavy whipping cream to stiff peaks using an electric mixer.
- Gently fold the whipped cream into the cooled egg yolk mixture. Ensure it's well incorporated without deflating the mixture.

4. Prepare the Nuts Mixture:
- In another bowl, combine the chopped pistachios, chopped walnuts, cinnamon, honey, and orange zest. Mix thoroughly.

5. Combine for Semifreddo:
- Gently fold the nut mixture into the whipped cream and egg yolk mixture. Be careful to maintain the airy texture.

6. Freeze the Semifreddo:
- Line a loaf pan with plastic wrap, leaving excess to hang over the sides for easy removal.
- Pour the semifreddo mixture into the prepared loaf pan. Smooth the top with a spatula.
- Cover the top with the overhanging plastic wrap and place it in the freezer for at least 6 hours, or preferably overnight, until fully set.

7. Serve the Semifreddo:
- Before serving, allow the semifreddo to sit at room temperature for about 5 minutes to soften slightly.
- Unwrap the plastic wrap and invert the semifreddo onto a serving platter. Remove the plastic wrap completely.
- Slice the semifreddo with a sharp knife, cleaning the blade between slices for a neat presentation.

This Gluten-free Baklava Semifreddo is a refreshing take on a traditional dessert, combining creamy semifreddo with the distinct flavors of baklava. Whether you’re accommodating a gluten-free diet or simply looking for a unique dessert experience, this recipe is sure to impress your family and friends. Enjoy this luscious and nutty treat as the perfect end to any meal!

Gluten-free baklava semifreddo FAQ:

How long does the semifreddo need to freeze?

The semifreddo should freeze for at least 6 hours, but it's best to leave it overnight to ensure it's fully set.

What pan size is recommended for this recipe?

A standard loaf pan works well for this semifreddo. This size allows for even freezing and easy slicing after it's set.

Can I substitute any of the nuts in the recipe?

Yes, you can substitute the pistachios and walnuts with other nuts such as almonds or hazelnuts, but be mindful that it may alter the flavor profile.

How should I store leftovers of the semifreddo?

Store any leftover semifreddo in the freezer, tightly wrapped in plastic wrap or in an airtight container, for up to 2 weeks to maintain its texture.

How do I know when the semifreddo is done freezing?

The semifreddo is done freezing when it feels firm to the touch and holds its shape when removed from the pan, indicating it's fully set.

Tips:

- Be sure to toast the pistachio nuts and walnuts lightly to enhance their flavors before incorporating them into the mixture.

- Use a microplane grater to zest the orange for a finer texture and more intense flavor.

- Make sure to whip the heavy cream to medium peaks; over-whipping can result in a grainy texture once frozen.

- Lining the loaf pan with plastic wrap before filling makes it easier to remove the semifreddo once it’s frozen.

- Let the semifreddo sit at room temperature for about 10 minutes before serving to get a perfect, creamy consistency.

Nutrition per serving

12 Servings
Calories 430kcal
Protein 9g
Carbohydrates 30g
Fiber 2.86g
Sugar 24g
Fat 33g

Gluten-free baklava semifreddo