Description
This inventive, gluten‑free take on baklava uses rice paper instead of filo dough, wrapped around a spiced nut filling to create a crispy, coil‑shaped pastry that bakes up crunchy and sweet—perfect for a light, gluten‑free treat.
Ingredients
3 sheets rice paper
1/8 cup pistachios
1/4 cup walnuts
1½ tablespoons coconut sugar (reserve ½ tablespoon for topping)
1 teaspoon cinnamon, or to taste
1 teaspoon unsalted butter, melted
Instructions
- In a food processor, pulse the pistachios, walnuts, cinnamon, and 1 tablespoon coconut sugar until finely ground. Set aside.
- Dip each rice paper sheet in room-temperature water until pliable. Lay all three overlapping on a flat surface.
- Evenly spread the nut mixture over the rice paper layers.
- Roll tightly into a rope shape, folding in the sides as you go. Coil the rope into a circular spiral.
- Brush the top with melted butter and sprinkle with the remaining ½ tablespoon of coconut sugar.
- Air fry at 400 °F (200 °C) for about 6 minutes or until golden and crispy, watching closely.
- Remove and drizzle with honey just before serving, if desired.
Notes
- Handle rice paper gently after softening to avoid tearing.
- Prepare nut mixture ahead for quick assembly.
- Use maple syrup or date syrup as a honey alternative.
- Substitute butter with ghee or coconut oil for dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 4g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
