Matcha Nut-Topped Baklava with Rice Paper: A Modern Plant-Based Delight 🍵✨

 Baklava is beloved for its rich layers and decadent syrup, but why not twist the recipe? This version swaps filo dough for rice paper and uses tofu for creaminess, erythritol for sweetness, and a touch of xanthan gum for perfect binding. The real showstopper? A sprinkle of matcha-dusted nuts on top, which adds both flavor and an elegant, green pop of color!

This lighter, plant-based baklava is cut into charming triangles, making it perfect for sharing (or savoring all by yourself!). Let’s get baking! 💚

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Matcha Nut-Topped Baklava with Rice Paper

Ingredients:

• 12 sheets of rice paper
• 1 block (200g) firm tofu, crumbled
• 1/4 cup erythritol
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp xanthan gum
• 1/4 cup plant-based milk

For the Syrup:

• 1/3 cup erythritol
• 1/4 cup water
• 1/2 tsp lemon juice
• 1/4 tsp vanilla extract
• 1/4 tsp agar powder

For the Topping:

• 1/4 cup mixed nuts (walnuts, pistachios, or almonds), finely chopped
• 1/2 tsp matcha powder

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Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
2. Mix the crumbled tofu with erythritol, cinnamon, cardamom, and xanthan gum in a bowl. Add the plant-based milk to form a cohesive mixture. Set aside.
3. Prepare the rice paper: Dip each sheet in lukewarm water for about 10 seconds to soften.
4. Lay one sheet of rice paper in the baking dish and press to smooth out wrinkles. Layer with another sheet to create a sturdy base.
5. Spread a thin layer of the tofu mixture over the rice paper. Cover with another softened sheet, repeating the process until all the filling is used. Finish with two layers of rice paper on top.
6. Cut the assembled baklava into squares first, then slice each square diagonally to create triangles.
7. Bake for 25–30 minutes, until the edges are golden and crisp.
8. While baking, prepare the syrup: Combine erythritol, water, and lemon juice in a saucepan. Stir in agar powder and simmer for 2–3 minutes, whisking constantly, until slightly thickened. Remove from heat and stir in vanilla extract.
9. Once the baklava is baked, pour the syrup evenly over it while still hot. Allow it to soak for at least 2 hours.
10. For the finishing touch, mix the chopped nuts with matcha powder and sprinkle generously over the baklava before serving.

Serving Tip: These delightful triangles look beautiful on a plate with a few extra matcha-dusted nuts on the side!

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The Sweet Ending

This baklava is a testament to how a bit of creativity can breathe new life into beloved classics. The matcha-topped nuts not only elevate the look but also bring a balanced, earthy touch to the sweet layers. Cutting it into triangles makes every piece feel like a small, indulgent treasure.

I hope this recipe inspires you to experiment in the kitchen and explore flavors you never thought of combining. If you give this a try, share your experience in the comments below—I can’t wait to hear what you think!

Happy baking, and may your dessert table always have a sprinkle of matcha magic! 🍵✨