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.

Course Dessert

Cuisine American, Mediterranean

Keyword crispy rice paper spiral, easy baklava, healthy baklava, pistachio baklava rice paper spiral, rice paper spiral dessert

Prep Time 15

Cook Time 15

Total Time 30

Servings spirals

Calories 696kcal

Author Chef Josh

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.

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!