Pistachio Baklava Rice Paper Spiral
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.
My Rice Paper Recipes are some of my favorite recipes on this entire site, but until now, they’ve all lived firmly in savory territory. Big Mac Rice Paper Spirals, Chicken Parm Rice Paper Spirals, Cuban Sandwich Rice Paper Spirals, Bacon Egg and Cheese Spirals… you know the drill.
At some point it felt like I was pushing this format in every direction except one.
Dessert.
That’s where this came from.
Pistachios felt like the obvious move. I use them all the time in recipes like my High Protein Pistachio Cheesecake and Crispy, Crackly, Chewy Pistachio Brownie Cookies, and they bring that buttery, slightly sweet crunch that works so well in desserts. And then there’s baklava, which has always been one of those desserts I come back to. Flaky layers, warm honey, nutty richness, all of it.
So, I brought the two together.
Instead of phyllo, the rice paper does the work here. It crisps up in the oven the same way it does in my savory spirals, giving you that thin, crackly shell. Inside, you’ve got the pistachio filling softening and warming through, with honey running into all the layers.
You get the exact contrast you want. Crisp edges, softer center, and just enough sweetness to feel like a proper dessert without being heavy.
If you’ve made any of my other crispy rice paper recipes, you already know how this goes. Same method, just flipped into a completely different lane.
And this one is seriously worth 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, warning: very hard to stop eating.
Recipe
Pistachio Baklava Rice Paper Spiral
Video
Ingredients
Method
- 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.
- 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!
Nutrition
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