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!!

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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

4.95 from 18 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $13-$15
Calories: 99 kcal
Servings: 30 baklava cups

Ingredients

  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice from 1/2 small lemon
  • 1/3 cup water
  • 1/4 cup honey
  • 30 shells (2 boxes, 15 count each) Athens® Mini Fillo Shells
  • 2 cups nuts we used 1 1/2 cups walnuts + 1/2 cup salted pistachios
  • 1/2 tsp cinnamon
  • 3 Tbsp unsalted butter melted
  • 1/4 cup chocolate chips melted to drizzle for garnish (optional)

Instructions

  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.
  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.
  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.

Recipe Notes

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

Nutrition Facts
Baklava Cups Recipe
Amount Per Serving
Calories 99 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 4mg 0%
Potassium 58mg 2%
Total Carbohydrates 9g 3%
Sugars 6g
Protein 1g 2%
Vitamin A 0.8%
Vitamin C 0.3%
Calcium 0.9%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Karishma
    June 11, 2018

    Oh I’m sorry! Please ignore my original comment – I’ve just seen the slider to change measurements 🙂
    Another quick question though: can I use salted butter instead? Would it make sense to then use unsalted pistachios if I use salted butter? Thank you! 🙂 Reply

    • Natashas Kitchen
      June 11, 2018

      I haven’t tried it with salted butter, but the pistachios we used were salted! Reply

  • Karishma
    June 11, 2018

    Natasha, this recipe looks great, can’t wait to try it! Can I just simply halve all the quantities if I’m making just one box of the shells, so a 15 count only? Thanks! Reply

    • Natashas Kitchen
      June 11, 2018

      You can definitely halve it if you’d like, Karishma! Reply

      • Karishma
        June 29, 2018

        I finally made these last night – love them! But we found the tang of the lemon to be coming through quite strong. It may have to do with me halving quantities exactly though. Reply

  • Juliana
    June 1, 2018

    My syrup did not thicken, why could this be ? Reply

    • Natasha
      June 1, 2018

      Hi Juliana, the word “syrup” is deceiving here because it is supposed to be fairly thin when adding it to the cups so the cups and nuts can absorb it. It is best to apply the syrup right away while the cups are hot out of the oven. Reply

  • atefeh
    March 21, 2018

    hello i ordered pre-baked mini cups can I just follow the recipe with stuffing? or it has to go in the oven for shorter amount of time? thx Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      Hi, these typically are pre-baked and not raw so yes proceed with the recipe as usual 🙂 I hope you love it! Reply

      • REFEH
        April 1, 2018

        omg i made it this morning n i had IT WITH TEA, TO DIE FOR thx for such a wonderful recipe Reply

        • Natasha's Kitchen
          April 1, 2018

          My pleasure! I’m glad you love it! 🙂 Reply

  • AILUY
    February 12, 2018

    These are out of this world delicious! Also very easy to make, which is a huge plus. Is there a way to make them dairy free? Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Thank you for the great review on these 😀. I haven’t experimented with dairy free options but it can be done. Reply

      • AILUY
        February 12, 2018

        How would you recommend to do it? coconut oil, or ..? I do not use margarine. Thanks again Reply

        • Natasha
          natashaskitchen
          February 12, 2018

          Hi Ailuy, my first guess would be melted coconut oil substituting equal amounts. If you test this, let me know how you liked it 🙂 Reply

  • Beth
    January 20, 2018

    I found the cups in my local grocery store but they were not in the freezer, do I need to freeze them before filling? Should I adjust the cooking time if they’re not frozen? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Beth, they do not need to be frozen before baking and there is no need to adjust baking time. I have only seen them in the freezer and as far as I know they should be kept frozen to store. Was it a different brand? Reply

  • 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

  • Sarah Jane
    November 17, 2017

    Have you used phyllo dough sheets in cupcake tin or paper liners to make own par baked shells? What size circle do you think? Brush with butter?? How much longer to bake??? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Sarah Jane, I have seen it done successfully by others online, but haven’t tried making them myself since this is so easy :). Search “phyllo dough cups recipe” in Google and you will get some ideas 🙂 Reply

  • Erin
    November 15, 2017

    I just made these, they haven’t even rested yet but are so good! I decided to double the recipe but ran out of walnuts/pistachios so I added some candied pecans that I made to equal 4 cups and wow! Will never make baklava the traditional way again. Reply

    • Natasha's Kitchen
      November 15, 2017

      You’re welcome Erin! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review! Reply

  • anna
    November 13, 2017

    Hi Louie,

    Thank you very much for lettinwhile.know. I am in Markham and will be happy to drive to Vaughn for these cups. I appreciate you sharing.

    Thank you again Natasha for sharing the recipe.

    Anna Reply

  • Jo Gray
    November 13, 2017

    Love your site. I sent a question the other day but I do not see it nor have I heard from you.

    Are the pistachio salted or unsalted?

    Need to pick up some and I can get either way. Thank you. Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Jo, sorry for the late reply. We try not to work on Sundays :). They are salted 🙂 Reply

      • Jo Gray
        November 14, 2017

        Thank you so much for your reply. Reply

        • Natasha's Kitchen
          November 14, 2017

          You’re welcome Jo! Reply

  • Ana Marin
    November 12, 2017

    Hello from Costa Rica in Central América. Your recipe sound and look.delicious. I don’t know if in my country they sell the phillo,but I ‘m wondering if I can use.or do another pastry recipe? Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Ana, you might double check the Athens website to see if they are sold in your country and if not, you might check to see if you have sheets of phyllo instead to make a traditional baklava. Reply

  • Jo Gray
    November 12, 2017

    Thanks for the recipe. I am going to try this. However was wondering are the pistachio SALTED or UNSALTED. Thanks in advance. Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Jo, I used salted pistachios for this. I will specify in the recipe 🙂 Reply

  • Anna
    November 11, 2017

    Hello Natasha,

    These look amazing and am looking forward to making them for our Christmas buffet.

    I’m in Canada and would like to know if they are available here?. I have not seen these phyllo cups. If i cant find them, can I make them?

    Love Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Hi Anna, I’m not sure where they sell it outside the country. I would suggest looking on their website (I have a link towards the top) to see if they have a location directory or location product search or call/email their customer service. Sorry, I wish I had a clear answer for you! Reply

      • Anna
        November 12, 2017

        HI Natasha,

        Thank you for the link. I have contacted them and am looking to a positive reply 🙂

        Love your blog and especially your recipes. I LOVE trying new recipes.looking forward to many more years of your shares.

        Anna Reply

      • Maggiemae
        November 12, 2017

        Try the freezer section in the dessert isle of your local grocery store. Reply

      • Louie
        November 13, 2017

        Thank you so much for this recipe Natasha! It tastes so good!
        Anna, I live in Toronto. I found Athens Mini Fillo Shells ($3.49/package) in Yummy Market located in Vaughan Ontario.

        Louie Reply

        • Natasha's Kitchen
          November 13, 2017

          My pleasure Louie! Thanks for sharing! Reply

  • Bhagyashree
    November 11, 2017

    Hi Natasha! I made these today and they turned out amazing! hank you for the recipe 🙂 Reply

    • Natasha's Kitchen
      November 11, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • Lena
    November 10, 2017

    Hello Natasha! Do you have any good recipe of some Russian chocolate fruit cake? Thanks in advance!! Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Lena, I don’t have anything like what you are describing. You can take a look at our cake category hereReply

  • PK
    November 9, 2017

    I really dislike posters who change a recipe until it is unrecognizable from the original. Forgive me, but I realized that this recipe is the platform for mini pecan pies for Thanksgiving. Change the nuts to pecans, the syrup to pure maple and Karo, and I think I’m there. Again, sorry, but for the changes, but Eureka!! Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      I love that idea!! I love it when my readers give me new and fun ideas. Thank you for sharing! 😉 Reply

    • Anya
      November 10, 2017

      As you stated pecan pies for Thanksgiving have completely different ingredients, so it’s not a change, it’s another recipe.
      Thank you Natasha for this new recipe! I can’t wait to try it! I always use your website to make delicious meals and for baking too. Keep up a good work!😉 Reply

      • Natasha's Kitchen
        November 10, 2017

        You’re welcome Anya! I hope you love the recipe! 🙂 Reply

  • Valentina Weiss
    November 9, 2017

    Where do you buy theses Phyllo cupcakes? Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Valentina! I purchased these at a Fred Meyer store, but I believe they should be in most large grocery stores in the freezer section next to the puff pastry. Reply

      • Valentina Weiss
        November 10, 2017

        Thank you Reply

        • Natasha's Kitchen
          November 10, 2017

          You’re welcome Valentina! Reply

  • Alyona
    November 8, 2017

    Can I skip or substitute cinnamon :)? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Alyona, yes you can just skip the cinnamon. It will still taste good. Reply

  • Marina
    November 8, 2017

    Will definitely try to make them. Reply

    • Natasha's Kitchen
      November 8, 2017

      I hope you love them! Please let me know what you think! Reply

  • Olga
    November 7, 2017

    I do chicken artichoke spinach salad in those, but i bake them before adding the salad. Very nice for baby/bridal showers, or any occasion, really. Reply

    • Natasha's Kitchen
      November 7, 2017

      Yum, what a great idea Olga!! Reply

  • Agnes Hughson
    November 7, 2017

    Oh my gosh!!..Natasha, you are the best!!..Can’t wait to try these!! Reply

    • Natasha's Kitchen
      November 7, 2017

      Thank you Agnes! I hope you love them! 🙂 Reply

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