Sweet Phyllo Twists with Pistachios and Cinnamon
These crispy, buttery phyllo twists are filled with pistachios, brown sugar, and cinnamon for a quick and delightful snack.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings4
Imagine the flakiest, most buttery phyllo dough, twisted into a golden spiral and coated in a sweet, nutty cinnamon sugar. These homemade phyllo twists are exactly that – a simple yet irresistible treat that comes together in under 30 minutes.
Perfect for a last-minute snack, a sweet addition to your coffee, or even a fun project with kids, this recipe uses store-bought phyllo dough to keep things effortless. The pistachios add a lovely crunch and a touch of elegance, while the cinnamon and brown sugar create a warm, comforting flavor.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F (fan-forced).
- Butter a large baking sheet.
- Lay the phyllo dough on your work surface and brush it with melted butter.
- Sprinkle cinnamon, brown sugar, and pistachios over the buttered phyllo.
- Cut the phyllo sheet in half.
- Flip the first piece over so the pistachio and sugar side faces the work surface.
- Place the second piece on top of the first, like a sandwich, ensuring the clean sides (without filling) touch each other. The pistachio sides should be visible on top and bottom.
- Cut the stacked phyllo into strips about 1 cm wide and gently twist each strip.
- Arrange the twists on the prepared baking sheet, leaving space between them as they will puff up during baking.
- Bake on the middle rack for about 15 minutes, until golden and crispy.
- Once baked, transfer the twists to a wire rack to cool completely before serving.
💡 Tips
- For extra crunch, toast the pistachios lightly before chopping.
- If the phyllo dough becomes too soft, chill it briefly before cutting.
- These twists are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου