Craving baklava but want something a little different?
These Baklava Twists are a modern take on the classic Greek dessert — flaky, nutty, and soaked in aromatic honey syrup.
You can make them two ways: with buttery puff pastry for a quick modern version, or with traditional phyllo dough for that authentic Greek texture we all love.

Both versions are equally irresistible — golden, crisp, and beautifully syrupy.

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

For the Baklava:

2 sheets puff pastry, cold but thawed

Or

1 package phyllo dough sheets

½ cup roasted pistachios, shelled

½ cup walnuts

1 tbsp sugar

1 teaspoon ground cinnamon

2 tablespoons honey ( if using puff pastry)

1 egg, beaten (for brushing puff pastry)

250g ghee butter ( for phyllo dough sheets)

For the Syrup:

2 cups water

2 cups sugar + 1 tbsp honey

1 tbsp lemon juice + lemon peel

Directions

Make the Filling
Place the pistachios, walnuts, sugar, and cinnamon in a food processor.
Pulse until finely chopped but not powdery.
Add the honey and pulse a few times until the mixture just comes together — moist but crumbly.

Prepare the Pastry
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Lay one sheet of puff pastry flat on your counter.
Spread the nut mixture evenly, leaving a 1 cm border around the edges.
Cover with the second sheet of puff pastry and lightly press to seal.

Shape the Baklava
Cut into 1-inch strips, twist each strip, and roll it into a spiral (rosette).
Place on the tray, spaced apart.
Brush with beaten egg for a glossy finish.

Bake
Bake for 30–35 minutes, until puffed and golden brown.

Make the Syrup
While baking, simmer honey and water for 5 minutes.
Add the lemon juice, stir, and remove from heat.

Finish & Serve
When the baklava comes out of the oven, brush generously with the cold syrup 2–3 times.
Let it sit for 10 minutes to absorb.
Top with a few crushed pistachios before serving.

If using phyllo dough sheets:

Thaw the phyllo according to package directions and keep it covered with a slightly damp towel while working.
Lay one sheet of phyllo on your counter and brush it lightly with melted butter.
Place a second sheet on top and brush again.
Sprinkle a thin, even layer of the pistachio–walnut mixture over the sheet, leaving about 1 inch of space along the edges.
Roll the sheet up tightly into a log and gently twist it from both ends to form the baklava twist shape.
Place on a parchment-lined baking tray and repeat with the remaining sheets and filling.
Brush each twist generously with melted butter and bake at 350°F (175°C) for 30–35 minutes, until golden and crisp.

While they bake, prepare your syrup.
When the twists come out of the oven, immediately drizzle or dip them in the cold syrup.

Let them rest for a few minutes before serving — crisp on the outside, syrupy inside, and full of nutty aroma.

Tip

Always prepare the syrup first and let it cool completely before using.
For perfect results, cold syrup goes over hot pastry — never the other way around.
That’s the secret to getting perfectly crisp layers that stay flaky on the outside and syrupy on the inside, just like traditional Greek baklava.