nobr akes

Yep, rice paper baklava is a real thing, and a plate of it is currently adorning
my kitchen counter.

Vegan and Gluten-Free Baklava:

~8 sheets dry rice paper (the rounds you can buy in Chinatown to make fresh
spring rolls)
1/2 c ground pistachios (grind to desired chunkiness. also, like me, you may
accidentally make pistachio butter, which is unbelievably delicious) (For nut-
free version, use sunflower seeds and sesame seeds!)
coconut oil, melted
3-5 T honey
dried rose petals (optional)

Have a bowl/shallow plate of warm water handy, big enough to soak the rice
paper in.

To melt the coconut oil, either heat it in a saucepan or submerge the jar in a
bowl of warm/hot water.

Soak the rice paper one sheet at a time and lay out on a work surface.
Coat generously with coconut oil (for the first sheet, coat bottom too so it won't
stick. I soaked the paper until it was wet, but didn't wait for it to get flexible.
Layer 4 sheets like this. After the 4th sheet, spoon on your ground pistachio and
some cinnamon (optional).
Repeat with the remaining 4 sheets.
Use a sharp knife to cut the whole thing into diamons/squares/whatever shape
your heart desires, and transfer to a greased pan.

Bake at 350 until the rice paper has puffed up and gotten crunchy. I think it was
about 20 minutes, but keep an eye on it.

Meanwhile. dissolve honey in some water in a saucepan and heat. I added
cinnamon and rose petals to this to give it a little something, but just honey is
delicious too.

When the baklava come out of the oven, transfer to a plate (or if they are baked
in a dish with walls, leave them there) and spoon your (strained) honey over all
of them. Let them sit and absorb the honey (not for long) before serving. I cracked
the top layer and put honey inside the shell for extra absorbability.

Enjoy (before they get soggy)!

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