Baklava Cups Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
30 baklava cups
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Calories
99 kcal
Baklava Cups Recipe
Description
This recipe uses mini phyllo cups filled with a coarse mixture of walnuts and salted pistachios spiced with cinnamon and bound with melted butter. After baking the filled cups until golden, they are generously soaked with a hot syrup made from sugar, lemon juice, water, and honey to infuse moisture and sweetness that softens the filo slightly without losing crispness. Optionally, melted chocolate can be drizzled over for garnish.
The final cups offer a textured combination of crunchy nuts, flaky pastry, and syrupy sweetness that can be served as individual desserts or finger foods with tea or coffee.
These baklava cups can be stored refrigerated up to two weeks or frozen for longer storage, making them practical for preparing ahead or gifting.
Ingredients
- 1/2 cup granulated sugar
- 1 Tbsp lemon juice from 1/2 small lemon
- 1/3 cup water
- 1/4 cup honey
- 30 hells mini fillo shells 2 boxes, 15 count each) Athens® brand
- 2 cups nuts we used 1 1/2 cups walnuts + 1/2 cup salted pistachios
- 1/2 tsp cinnamon
- 3 Tbsp butter melted, unsalted
- 1/4 cup chocolate chips melted to drizzle for garnish (optional)
Instructions
- Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
- In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
- Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
- Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.
Notes
- Store baklava cups in the refrigerator for up to 2 weeks to maintain freshness.
- They can also be frozen for up to 3 months; thaw before serving.
User Reviews
Overall Rating
5
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