Description
These delightful Baklava Cups offer all the rich, nutty flavors of traditional baklava in a convenient, bite-sized phyllo shell. Perfect for parties or a sweet treat, they feature a crunchy nut filling with cinnamon and buttery sweetness, soaked in a fragrant honey-lemon syrup for that classic sticky finish. Optionally, drizzle with melted chocolate for an extra touch of indulgence.
Ingredients
Scale
Syrup
- 1/2 cup granulated sugar
- 1 Tbsp lemon juice (from 1/2 small lemon)
- 1/3 cup water
- 1/4 cup honey
Baklava Cups
- 30 Athens® Mini Fillo Shells (2 boxes, 15 count each)
- 2 cups mixed nuts (1 1/2 cups walnuts + 1/2 cup salted pistachios)
- 1/2 tsp cinnamon
- 3 Tbsp unsalted butter (melted)
- 1/4 cup chocolate chips (for optional melted drizzle)
Instructions
- Make the Syrup: Preheat the oven to 350ËšF. In a small saucepan, combine sugar, lemon juice, water, and honey. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to maintain a light boil and cook for 4 minutes without stirring. Remove from heat and let cool to room temperature while preparing baklava cups.
- Prepare Nut Filling: Pulse the walnuts and pistachios in a food processor until coarsely chopped. Transfer to a medium bowl and mix in cinnamon. Add melted butter and stir thoroughly to combine the nuts and spices with the butter evenly.
- Assemble Baklava Cups: Arrange the 30 mini phyllo shells on a rimmed baking sheet. Divide the nut mixture evenly among the cups, using about 2 teaspoons per cup. Press the nut mixture firmly into each shell with your fingers to compact slightly.
- Bake the Cups: Bake in the preheated oven for 10 minutes at 350ËšF until nuts are fragrant and slightly toasted.
- Saturate with Syrup: Remove from oven and immediately spoon the cooled syrup over the nut filling—start with 1 teaspoon per cup, then add another 1/2 teaspoon per cup until all syrup is absorbed. This helps the syrup soak into the nuts and soften the shells.
- Rest and Serve: Let the baklava cups rest at room temperature for at least 6 hours or ideally overnight to allow the flavors to meld and the shells to soften. Serve as is or optionally drizzle with melted chocolate chips for an additional indulgent touch.
Notes
- Use salted pistachios to add a touch of savory contrast; if using unsalted, consider adding a pinch of salt to the nuts.
- Allowing the syrup to cool before pouring prevents melting or overly soggy shells.
- The resting time is essential for the best flavor and texture development.
- Mini phyllo shells are typically found in the frozen section; thaw according to package instructions before assembling.
- Chocolate drizzle is optional but adds a lovely complementary flavor.
