Mini Baklava Cups

How to make mini baklava in phyllo cups for adorable dessert hors d’oeuvres—including a simple homemade honey syrup! Instead of layering sheet after sheet of phyllo dough yourself, this recipe simplifies the process by baking a baklava nut filling in frozen mini phyllo shells.

Course Appetizer, Dessert, Snack

Cuisine Indian, Mediterranean

Diet Low Calorie, Low Lactose, Low Salt, Vegetarian

Keyword baklava, baklava bites, baklava cups, baklava cups recipe, baklava in phyllo cups, baklava phyllo cups, dessert hors d'oeuvres, easy baklava, finger food desserts, frozen phyllo cups, holiday party food, mini baklava, mini baklava tarts, mini phyllo cups, phyllo cup desserts, phyllo pastry shells

Prep Time 35

Cook Time 10

Total Time 45

Servings baklava cups

Calories 47

Author Alyssia Sheikh

Equipment

food processor

Ingredients

Baklava Bites

⅓ cup walnuts
⅓ cup pistachios shelled
⅓ cup hazelnuts or almonds
⅓ cup pitted dates rough chopped
1 Tbsp sugar
½ tsp cinnamon
pinch of ground cloves
¼ tsp salt
1 Tbsp butter melted
3 packs mini phyllo pastry shells (45 shells total, 15 per pack)

Honey Syrup

½ cup cold water
¼ cup sugar
¼ cup honey
1 Tbsp lemon juice

Instructions

Homemade Honey Syrup

Add cold water and sugar to a saucepan over high heat, stirring until sugar dissolves. Then add honey and lemon juice, stirring to integrate.
Bring to a boil, then lower heat and simmer 10-20 minutes, until mixture thickens to a slightly syrupy consistency.
Remove from heat and set aside until mini baklava are ready.
Yields enough syrup for ~45-48 mini baklava.

Mini Baklava in Phyllo Cups

Preheat oven to 350°F (180°C).
Toast nuts on a baking sheet for 8-10 minutes, until golden and fragrant. Allow to cool slightly.
Add toasted nuts to a food processor with dates, sugar, cinnamon, cloves, salt, and melted butter. Pulse to combine, until mixture is finely chopped.
Fill mini phyllo shells with ~1 tsp nut mixture or more. (Feel free to make them heaping!)
Bake for 10 minutes, until filling is hot and phyllo shells are crisp and browned.
Remove from oven and spoon ~½ tsp honey syrup onto each baklava cup.
Refrigerate 5 hours or overnight, or rest at room temperature.
Store mini baklava cups in an airtight container at room temperature (or in the fridge) for up to 2 weeks.
Yields ~45 baklava bites.

Video

Nutrition