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! | natashaskitchen.com

These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells by Athens® brand come pre-baked and make the process way easy. We partnered with Athens® to create this delicious treat and I hope it becomes a new holiday tradition for you. 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.

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!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

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

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

How to Make Baklava Cups:

Preheat Oven to 350˚F.

1. 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.

2. 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.

3. 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!

4. 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.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

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!

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

⬇️Print-Friendly Baklava Cups Recipe:

Baklava Cups Recipe

4.9 from 14 reviews
Prep time:
Cook time:
Total time:
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)
Author:
Skill Level: Easy
Cost To Make: $13-$15
Serving: 30 baklava cups

Ingredients

  • ½ cup granulated sugar
  • 1 Tbsp lemon juice (from ½ small lemon)
  • ⅓ cup water
  • ¼ cup honey
  • 2 packages (15 count, each) Athens® Mini Fillo Shells
  • 2 cups nuts (we used 1½ cups walnuts + ½ cup salted pistachios)
  • ½ tsp cinnamon
  • 3 Tbsp unsalted butter, melted
  • Melted chocolate chips to drizzle for garnish, optional

Instructions

  1. Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: ½ cup sugar, 1 Tbsp lemon juice, ⅓ cup water and ¼ 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.
  2. In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in ½ tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
  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 ½ 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.

Notes

*Baklava can be store in the refrigerator up to 2 weeks or frozen up to 3 months (see blog post for instructions).

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Q: Have you tried the Athens® 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!!

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • December 23, 2017

    I really liked your recipe, thank you! Reply

    • Natasha's Kitchen
      December 23, 2017

      You’re welcome Eugen! I’m happy to hear that! Reply

  • Bryan Oliver
    December 18, 2017

    Great recipe! I made these along with some Divinity and Tiger Butter. Along with some plain, I also topped some with semisweet chocolate, like your photos, and others with white chocolate. It really made a nice looking tray. So, it looked good and then tasted great. Thanks! Reply

    • Natasha's Kitchen
      December 18, 2017

      You’re welcome Bryan! I’m happy to hear the recipe is such a success. Thanks for sharing your wonderful review! Reply

  • Vera
    December 9, 2017

    Natasha, do I have to thaw the shells for them to become room temperature before filling them in with nutty mixture or it doesn’t matter? Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Hi Vera, the cups have such thin layers that there is no need to thaw – they thaw quickly on their own. I keep them frozen until ready to use. Great question!! Reply

  • November 25, 2017

    These mini baklava cups look so delicious! I love the idea, and have to try it soon 🙂 Reply

    • Natasha's Kitchen
      November 27, 2017

      They are so good! Please let me know what you think if you decide to make it! Reply

  • Cassandra Bel
    November 22, 2017

    Made these multiple times already.Very good recipe, it may not be much “healthier ” than the original baklava, but this recipe is definitely lighter! Not so butter rich, and the lemon is a nice fresh zesty taste. Oh and it’s beginner level easy! Which is a must when one has to do multiple recipes, on holidays, with 4 kids pining for attention…also I bought the cups at Fred meyer..$2.09…and at WinCo…$1.58/pack in the freezer next to the frozen pie dough and sweets. Reply

    • Natasha's Kitchen
      November 23, 2017

      I’m glad you enjoy the recipe Cassandra! Thanks for sharing your helpful review with other readers! Reply

  • November 17, 2017

    these look delicious but i don’t have all
    the ingriedients. can you make the recipe swan lake. I know there are different kinds but the one i want you to make is the one glazed with choclate and the swans are in a circle like they are swimming on the lake. Reply

    • Natasha's Kitchen
      November 17, 2017

      Thanks Elena! I will definitely keep your suggestion in mind! 🙂 Reply

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