Bring these to your Thanksgiving, Christmas or New Year’s party and they will fly off the plate! They are easy to serve and your fingers stay clean.
This post may contain affiliate links. Read my disclosure policy. Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible. You can make these ahead up to 2 weeks and store refrigerated or at room temperature. See the awesome freezing tip at the bottom – it’s GENIUS!!
Ingredients for Baklava Cups:
1/2 cup granulated sugar 1 Tbsp lemon juice (from 1/2 small lemon) 1/3 cup water 1/4 cup honey 2 packages (15 count, each) Athens® Mini Fillo Shells, frozen 2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios) 1/2 tsp cinnamon 3 Tbsp unsalted butter, melted Melted chocolate chips to drizzle for garnish, optional
How to Make Baklava Cups:
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 is dissolved then reduce heat to low and keep at a light boil for 4 minutes without stirring. Remove syrup from heat and let cool at room temperature while preparing baklava cups.
In a food processor, pulse together 2 cups of nuts until coarsely chopped then transfer to a medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
Arrange 30 mini frozen phyllo cups on a rimmed baking sheet and divide nut mixture evenly between the cups (about 2 teaspoons per cup), patting down the tops with your finger tips. Bake for 10 minutes at 350˚F. Pro Tip: This mini cookie scoop made the portioning process easy!
Once mini baklava cups are baked, immediately spoon cooled syrup over the nuts, adding 1 tsp to each one to let the syrup soak in then repeating with another 1/2 teaspoon of syrup until all of the syrup is used up. Let rest at room temperature for 6 hours or overnight for the flavors to meld and the cups to soften.
Drizzle with chocolate to serve if desired. We like to drizzle on the melted chocolate then refrigerate so it firms up for easier serving.
Make-Ahead Instructions:
Cover and store baklava at room temperature up to 2 weeks. The Athens® packaging makes for excellent storage container of the baklava cups. To freeze: place baklava cups back into plastic tray and slide the tray into the packaging. Seal the ends of the package with tape and wrap the box with plastic wrap then freeze up to 3 months. Thaw at room temperature before serving and will be just as good! If you are looking for another freezer friendly dessert, we have frozen this entire cake. After thawing, it was just as amazing as fresh!
⬇Print-Friendly Baklava Cups Recipe:
Q: Have you tried the Mini Fillo Shells in any other recipes? We love the taste and texture of these shells and are always looking for new ideas. P.S. If these mini baklava cups grace your holiday party platters, let me know!!
