This pistachio baklava rice paper spiral brings big dessert energy with minimal effort. Crispy rice paper, a gooey nutty center, warm cinnamon, and honey come together in a spiral that feels indulgent and fun. If you love baklava flavors without the fuss, this one’s for you.

Pistachio bakalava rice paper spiral with crushed pistachios

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Why this pistachio baklava spiral works
Pistachio Baklava Rice Paper Spiral
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I’ve been on a serious rice paper spiral kick lately, but until now they’ve all lived firmly in savory territory. Big Mac, chicken parm, ham and cheese....You know the drill.

This week, I had a thought. Why not take the spiral into dessert territory?

Pistachios felt like the obvious move. They’ve got that buttery crunch I can’t quit, and baklava sits high on my indulgence list with its flaky layers, warm honey, and nutty sweetness. So I brought the two worlds together.

You get the crackle of rice paper paired with all that cozy baklava energy. Crisp edges, gooey middle, and a payoff that feels way bigger than the effort. This one turned out so good I had to share it.

Why this pistachio baklava spiral works

Rice paper crisps beautifully in the oven, creating a crackly exterior that mimics flaky pastry without the complexity. The nut filling stays warm and gooey, while honey and cinnamon tie everything together. It’s familiar, unexpected, and very hard to stop eating.

Pistachio Baklava Rice Paper Spiral

A crispy rice paper spiral filled with pistachios, nuts, honey, and cinnamon. A baklava-inspired dessert with crackly edges and a gooey center.

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Prep Time: 15

Cook Time: 15

Servings:

Ingredients

6 rice paper sheets
2 eggs
3 tablespoons honey or maple syrup
½ cup walnuts or mixed nuts chopped
½ cup pistachios chopped
3 teaspoons cinnamon

Instructions

Combine the chopped nuts, reserving about 1 tablespoon of pistachios for topping. Add 1 tablespoon honey and 1 teaspoon cinnamon and mix well.
Crack the eggs onto a plate, add 1 tablespoon honey and 1 teaspoon cinnamon, and whisk together.
Quickly dip a rice paper sheet into the egg mixture and place it on a lightly oiled board. Repeat with two more sheets, laying them slightly overlapping in a line.
Spoon the filling in a line across the rice paper and roll into a tight cylinder. Gently curve it into a spiral.
Place the spiral on a parchment-lined baking sheet. Brush with remaining egg wash, drizzle with honey, top with chopped pistachios, and sprinkle with the remaining cinnamon.
Bake at 350°F (175°C) for 15 minutes, until golden and crisp. Keep an eye on the pistachios so they don’t burn.

Notes

Work quickly once the rice paper is dipped. It softens fast but crisps beautifully in the oven.
This is best served fresh while the exterior is crackly and warm.
You can swap walnuts for any nut you like, just keep the texture chopped and even.
Swaps: This recipe is naturally gluten-free and dairy-free!