Pistachio Baklava Rice Paper Spiral (Crispy, Sticky, Totally Addictive)
- Chef Josh Gale
- Jun 10
- 2 min read
I’ve been on a bit of a rice paper spiral kick lately, but up until now, my spirals have all been savory (Big Mac and Spanikopita).
This week, I had a thought: why not take the rice paper spiral into dessert territory?
Enter pistachios. I’ve also been obsessed with them lately. Something about their buttery crunch and that soft green hue feels luxurious, like they’re begging to be part of something decadent. And honestly, when it comes to decadence, baklava is the gold standard. Flaky, nutty, honey-soaked—it’s one of those desserts that makes you close your eyes with the first bite.
So I mashed the two together: the ease and crunch of rice paper with all the cozy, sticky-sweet vibes of pistachio baklava. The result? A Pistachio Baklava Rice Paper Spiral with crispy edges, a gooey center, and enough wow-factor to make you feel like a dessert genius with minimal effort.
Pistachio Baklava Rice Paper Spiral Recipe
Ingredients
6 rice paper sheets
2 eggs
3 tbsp honey or maple syrup
1/2 cup walnuts or mixed nuts, chopped
1/2 cup pistachios, chopped
3 tsp cinnamon
Instructions
Start by making the filling. Combine the chopped nuts, leaving 1 tbsp of the pistachios for topping. Add 1 tbsp of honey and 1 tsp of cinnamon then mix together.
Crack the eggs on a plate, add 1 tbsp of honey and 1 tsp of cinnamon and whisk together.
Quickly dip a rice paper sheet in the egg mixture then place on an oiled wood board. Repeat two times, placing the rice sheets in a line.
Spoon the filling in a line across the rice paper sheets and roll up into a tight cylinder, then gently curve it around to form a spiral.
Place each spiral on a parchment lined baking sheet and brush with remaining egg wash, then drizzle with honey, top with chopped pistachios and sprinkle with cinnamon.
Bake at 350F for 15 minutes until golden brown. Make sure the pistachios on top do not burn.
Enjoy...and let me know what you think!
Comments