A Baklava Like No Other… A Little Twist on Tradition!

A unique and impressive way to prepare baklava using a flipping technique between two pans.

The layers turn out perfectly compact and golden, with a delicious crunch in every bite.

This is not your average baklava. It’s a beautiful twist on a beloved classic — layered with scrunched phyllo, filled with fragrant spiced nuts, and finished with a clever flipping technique that gives it the most perfect texture and golden color.

What makes it extra special? The layers are compact and crisp, the filling is generous, and the ghee brings out that deep, buttery aroma we all love in traditional Greek desserts. And when it comes out of the oven — golden, warm, aromatic — we pour over the cold syrup, and magic happens.

It’s a little bit of a dance in the kitchen… layering, flipping, brushing, and baking — but it’s all worth it the moment you take that first bite.

Golden, flaky, syrupy bliss in every layer.

If you’re looking for something impressive yet comforting, nostalgic yet unique, this is the baklava you’ve been waiting to try.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

12 sheets of phyllo dough

300g ghee (clarified butter), melted

250g roasted chopped walnuts (or a mix of walnuts and pistachios, if preferred)

1½ tsp ground cinnamon

1/2 tsp of ground cloves

For the syrup:

2 cups sugar

1 cup water

1 tbsp lemon juice

1 small piece of lemon peel

1 small cinnamon stick

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Directions

Prepare the syrup first:
In a small saucepan, combine the sugar, water, lemon juice, lemon peel, and cinnamon stick. Bring to a boil, then simmer for 10 minutes. Set aside and let it cool completely.

Prepare the filling:
In a bowl, mix the chopped walnuts with ground cinnamon and a pinch of ground cloves (if using).

Butter the pans:
Take two round baking pans, each 25 cm in diameter. Brush both pans well with melted ghee.

Start layering in the first pan:

Lay two phyllo sheets flat in the first pan, allowing the edges to hang over the sides.

Brush generously with ghee.

Sprinkle a few spoonfuls of the nut mixture evenly over the phyllo.

Add one scrunched phyllo sheet on top (gather it loosely so it fits within the pan without hanging over).

Brush with ghee and sprinkle again with some filling.

Repeat the process:
Continue layering with one scrunched phyllo sheet, brushing each with ghee and sprinkling with nuts.
In total, you’ll use six scrunched phyllo sheets, each one layered with ghee and filling.

Seal the top:
Fold the overhanging edges of the bottom two sheets over the filling. Brush with ghee.
Place one more flat phyllo sheet on top and butter it well.

The flipping technique:

Place the second empty buttered pan over the filled one.

Carefully flip both pans together, so the contents transfer to the second pan.

Add another buttered phyllo sheet on top and flip back into the first pan.

Repeat this flipping process four times total. This helps compress and distribute the layers evenly.

Final steps before baking:
After the last flip, make sure the baklava ends up in the better-looking pan.
Score the top phyllo layers carefully with a sharp knife into diamond or square shapes.
Pour any remaining ghee over the top.

Bake:
Bake in a preheated oven at 170°C (340°F) for about 1 hour and 15 minutes, or until the baklava is golden brown and crisp.

Syrup the baklava:
As soon as it comes out of the oven, pour the cold syrup evenly over the hot baklava. Allow it to soak for at least 2–3 hours before serving.