Easy Baklava Cups

Easy Baklava Cups created by Lynn in MA

Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • Special equipment: 2 (12-cup) mini cupcake pans, food processor.
  • Preheat oven to 350 degrees F.
  • Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
  • Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
  • Place mini phyllo shells in wells of 2 mini cupcake pans.
  • Add 1 teaspoon of the nut mixture into each shell.
  • Bake until filling is hot, about 10 minutes.
  • Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
  • Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
  • Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).
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RECIPE MADE WITH LOVE BY

@Peacefulone
Contributor
@Peacefulone
Contributor
"Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!"

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  1. Lynn in MA
    Easy Baklava Cups Created by Lynn in MA
  2. lmarema
    I use the recipe for pistachio only baklava cups....While it has never been an issue as these just disappear, how did you store these and how much in advance of serving did you make them. I make and serve them on the same day. I find that the mini-phyllo cup get soggy
  3. UmmBinat
    Delicious! DH says so. But do get the miniature phyllo cups in advance of preparing for this dish. I ended up using 18 Tenderflake Patty Shells as the syrup and filling was ready to go! They are much bigger! I cooked them most of the way first before adding the filling. Because of that I garnished with some hand whipped 35% cream & a bit of sugar and dolloped it on top of each without adding their tops back on, then sifted the tiniest bit of cinnamon over top for looks. I also used more pistachios, but not much more. I did use the walnuts and less blanched slivered almonds. I cut down the freshly grated lemon zest somewhat out of fear of it being too lemony, may have used a bit more sugar in the nuts, slightly less cinnamon, only a couple dashes sea salt, the amount called for seems wrong, halal vanilla paste both in the syrup (which I doubled) after removing from the heat and a little tiny bit in the nut mixture. I used mostly sugar for the syrup and about 1 3/4 tbs organic, local, raw, honey (that was in a double batch but I made it probably thicker than intended). I would like to make these again using miniature phyllo cups with no need for the cream on top.
  4. GingerlyJ
    I love baklava but it is such a pain to make. this shortcut way goves you the taste without the work
  5. browniepie
    Delicious! I've made these a couple of times now and taken them to 2 pot lucks. People rave about them. I keep forgetting to take a picture of them before they're all gone! This recipe is definitely a keeper. Thanks for sharing. I did not use the mini muffin tins. I just placed the phyllo cups on a cookie sheet.
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