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Baklava Cups Recipe
Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe (see notes)
👥 30 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●mixing bowl
- ●food processor
- ●baking sheet
📝 Preparation Steps
1
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.
lemon juice (from 1/2 small lemon)1 Tbspcup water1/3cup honey1/4
2
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.
nuts (we used 1 1/2 cups walnuts + 1/2 cup salted pistachios)2 cupstsp cinnamon1/2
3
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.
4
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.
nuts (we used 1 1/2 cups walnuts + 1/2 cup salted pistachios)2 cups
Nutrition Facts
calories
99 kcal
fat Content
6 g
serving Size
1 serving
sugar Content
6 g
sodium Content
4 mg
protein Content
1 g
cholesterol Content
3 mg
carbohydrate Content
9 g
saturated Fat Content
1 g
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