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.
Servings 2
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!