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Baklava Cups Recipe

Crispy mini phyllo cups filled with a spiced nut mixture and soaked in sweet honey-lemon syrup.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 30 baklava cups

Ingredients

  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice from 1/2 small lemon
  • 1/3 cup water
  • 1/4 cup honey
  • 30 Athens Mini Fillo Shells about 2 boxes (15 count each)
  • 2 cups nuts we used 1 1/2 cups walnuts + 1/2 cup salted pistachios
  • 1/2 tsp ground cinnamon
  • 3 Tbsp unsalted butter melted
  • 1/4 cup chocolate chips melted to drizzle for garnish (optional)

Instructions

  • Preheat the oven to 350°F (175°C).
  • Make the syrup: in a small saucepan combine 1/2 cup granulated sugar, 1 Tbsp lemon juice, 1/3 cup water, and 1/4 cup honey. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  • Reduce heat and let the syrup maintain a light boil for 4 minutes without stirring, then remove from heat and let cool to room temperature while you prepare the cups.
  • Pulse the nuts in a food processor until coarsely chopped (about the size of coarse crumbs), then transfer to a medium bowl and stir in 1/2 tsp ground cinnamon.
  • Stir the 3 Tbsp melted butter into the nut mixture until evenly coated.
  • Arrange the 30 mini phyllo shells on a rimmed baking sheet and divide the nut mixture evenly among them, about 2 teaspoons per cup, pressing the tops down gently with your fingers.
  • Bake the filled cups at 350°F for 10 minutes, until the nuts are fragrant and the shells are lightly golden.
  • Remove the baking sheet from the oven and immediately spoon the cooled syrup over the nuts, adding about 1 teaspoon per cup to let it soak in, then repeat with another 1/2 teaspoon per cup until all syrup is used.
  • Let the baklava cups rest at room temperature for at least 6 hours or overnight to soften and for flavors to meld.
  • If desired, drizzle melted chocolate over the cooled cups before serving.

Equipment

  • Small Saucepan
  • Measuring cups and spoons
  • Food Processor
  • medium mixing bowl
  • rimmed baking sheet
  • Spoon
  • Oven

Notes

  • Baklava can be stored in the refrigerator up to 2 weeks.
  • Baklava can be frozen up to 3 months.