Rice Paper Pecan Pie Baklava

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Today I have a dessert recipe for you that is the result of a conversation I had with the absolutely wonderful

Christina Heiser

when we met for dinner with

Hilary Davidson

in September in New York.

Christina was reminiscing about holidays past and how much she always enjoyed baklava as part of their family tradition. She mentioned that it was something she truly missed.

Isn’t that the most important thing about the holidays? The memories and cultural touchstones that like a bite of Ratatouille in the namesake cartoon fill us with all of those warm fuzzy feelings?

But you know, holiday dishes don’t have to be complicated to bring us joy.

I didn’t want to bring you, on this day a complex project recipe involving homemade filo, or warka or any of the other flaky doughs I tested this with.(Although that is delicious and there is DEFINITELY a time and place for it)

I wanted to bring you simpler comfort.

So here we are, with a shatteringly crisp take on baklava made with, you guessed it. Rice paper spring roll wrappers.

Now, there is a little nuance here.

I tried this MANY ways. Soaking the wrappers in different liquids, wrapping the baklava in different ways. But many of those tests led to chewy rice noodles in sweet nuts. Um, no thanks!!

Finally I hit upon the SUPER SIMPLE technique that really, is so much better than all the others.

Once that was solved, How can the syrup soak through the rice paper like it does through filo in a traditional baklava recipe?

Hi, it cannot. At least not without ruining the texture.

So as happens in gluten free baking I had to turn this on it’s head and use a totally different technique to achieve the right texture.

Friends, I tested this one over and over and over again. My monthly nut bill is a sight to behold but it was so worth it.

I hope you enjoy!

Rachel

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