Baklava Cups Recipe
These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells come pre-baked and make the process way easy. I hope this delicious treat 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.
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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.
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.
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.
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:
Baklava Cups Recipe
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
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Do you have to thaw the cups like you do for the dough in the traditional Baklava recipe?
Hi Ashley! 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.
Making these for Thanksgiving! Does the recipe call for roasted or raw nuts? Will it work if I used already roasted nuts? Thank you!
Hi Irina! We used raw nuts but you can use roasted nuts. Many of my readers commented on making this with roasted nuts. Happy Thanksgiving!
I was wondering where I can buy the mini fillo shells. I live in New Mexico. I checked my stores and no luck.
Hi Diane, I used Athens® Mini Fillo Shells, frozen. You might double-check with your local store website or call to see if they are sold in your country or not. You might check to see if you have sheets of phyllo instead to make traditional baklava.
Amazing!! I’m not much of a cook. These turned out perfect. I’m going to make again for party.
I’m so glad you enjoyed it!
You mentioned being able to store the Baklava for up to 2 weeks. Is that just the Baklava before you put the mixture into the mini fillo shells? I am planning a get together for 3 days from now and want to prepare the Baklava ahead of time.
Hi Michelle, that’s right. Please see the Make-Ahead Instructions section of the recipe!
I just made these! I haven’t tried them yet, but while baking they small amazing! I am so happy I found your recipe with the phyllo cups! When sitting at room temperature overnight, do I cover them?
Hi Yvette! I hope you love them! I recommend reading through the recipes Make-Ahead Instructions: “Cover and store baklava at room temperature up to 2 weeks.” I hope this helps!
I made these and they are terrific. They also freeze well so you can eat them at your leisure. The only thing I did different is that I added 1 1/2 teaspoons of honey in the nut mixture. This made it easier to fill the cups. Thanks for your recipe.
Hi Joyce! Thank you for sharing. So glad you enjoy this recipe.
I would like to use the unsalted pistachios I have in my pantry. How can I adjust for the salted ones?
I haven’t tried using unsalted pistachios but I think if you do that, you can use salted butter.
Recipe looks delicious. My hubby is allergic to pistachios what else can I use
Hi Connie, that will work. Several of our readers posted other types of nuts they used in place of that. I hope that helps.
If i will make it ahead of time, how do you store it? Is it still crisp when served?
Hi Glaiza, please see this note in the recipe: “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!!”
Wow! Made these for Christmas! Super easy and extra yummy! I used hot fudge instead of melting chocolate (because my chocolate wasn’t cooperating)…but such a hit!!
Great to hear that it turned out great, Lisa!
I made the baklava cups & the syrup went right through the cup & onto the baking sheet. I followed the directions exactly as shown!
Hi Gale, I wonder if maybe you had some broken cups? Also, make sure to add the syrup after baking and not overfill the cups.
Using fully baked phyllo shells, what should I do with the nut mixture
Hi Lynda, the phyllo shells we used are also fully baked.
Made these for my Christmas baking platter. The shells aren’t available in my area so I made my own from phyllo dough. Love them! Very easy to make.
Yum! That sounds like a beautiful and delicious pkatter! I’m so glad you enjoyed them!
Hi Yvonne,
Did you pre-bake the phyllo before adding the nuts mixture and baking? I can’t find the shells either.
Thanks
Love your cookie recipes Question? Are the phyllo cups pre baked as the picture shows or are they raw and frozen? Do already baked cups endure further baking?
Thanks
Tom
Hi Tom, the cups we purchased are prebaked and frozen. We bake them once we fill them as noted in step #3.
I don’t recall how many recipes I use from you.. they’re all fantastic. This is a quick easy throw together that everyone loves. Make double the nuts.. I do drizzle chocolate on them as well.. yummo🙃
I’m so glad you’re enjoying my blog and recipes, Cali! Thank you so much for your lovely feedback!
I made these for Thanksgiving. Followed your exact recipe but ran out of nut mixture and had too much leftover syrup. They were delicious and I will make them again but will need to adjust the measurements for the ingredients.
I’m glad you enjoyed it!
I made these for my Thanksgiving dessert. The recipe is so clear and easy. I haven’t eaten one yet but did try the syrup. The smell is incredible. I can hardly wait to try them. Just waiting for the syrup to get absorbed. Thank you for such an easy and delicious recipe
You’re welcome, Maria. I hope you love it and please update us on how it goes.
Hi Natasha,
I am confused on storing baklava. In the Make-Ahead Instructions it states Cover and store baklava at room temperature up to 2 weeks. In the Recipe Notes it states
Baklava can be store in the refrigerator up to 2 weeks. SO what is the right way of storing baklava refrigerate or room temperature? Thank you, Irina
Hi Irina, it’s based on preference and if you like it cold or not. See this note in the recipe: “You can make these ahead up to 2 weeks and store refrigerated or at room temperature.” I hope that’s helpful!
It does. Thank you for a prompt response and delicious recipes you post!
Hello, I can’t wait to try this recipe, but I have a request, first! I live at high altitude (Denver area) and stovetop boiling is a bit different, here. It would be so helpful if you can share the temp to boil the syrup to along with the minutes to boil. Thanks so much!
HI, unfortunately, I didn’t measure the exact temperature so I would recommend following visual cues. You just want to bring it to a light boil and keep it there for 4 minutes. It’s pretty forgiving.
Boiling at high altitude works a bit differently! Thanks for sharing that the recipe is forgiving. From the USDA: As atmospheric pressure decreases, water boils at lower temperatures. At sea level, water boils at 212 °F. With each 500-feet increase in elevation, the boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, water boils at about 198 °F. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking.
Hello Natasha,
Firstly thankyou for sharing your wonderful recipes. They are worth the try!
I wanted to ask you for an alternative for honey. Because heating honey is not recommended.
Hence pls let me know the other way out.
You’re so welcome, Jen. I haven’t tried substituting it but one of my readers mentioned they substituted honey for maple syrup, and another person mentioned using agave nectar.
Hearing honey isn’t toxic. It can reduce the nutritional value, but let’s face it, you don’t eat baklava because it’s healthy lol. It won’t hurt you to heat it.
Can this recipe be doubled or tripled. I absolutely love them and would like to make them for a large party
Hi Sue! I bet that could work. I hope you love this recipe!
These taste way to good to be this quick and easy. Made them for a work potluck and received rave reviews on them.
That’s just awesome! Thank you for sharing your wonderful review, Darbo!
They turned out really well! So easy to make, too.
I’m so happy you enjoyed that, Lynne!
Made it 2 days ago, came out really good. Thanks for the recipe
Great to hear that! Thank you for your good review, Nirmala.
oh how i love these. i cant wait to try myself. thank you an absolute favourite!!!
I hope you love our recipe!
Wonderful recipe.I also use these cups with lemon curd and a dollop of whipped cream.
Great idea! That sounds delicious! Thank you for sharing that with us!
What happens if mini phillo cups not available? How to make this recipe?
Hi Gig, you might double-check with your local store website or call to see if they are sold in your country or not. You might check to see if you have sheets of phyllo instead to make traditional baklava.
Hi!! What can I substitute for the honey? Hubby is allergic
HI I haven’t tried substituting it but one of my readers mentioned they substituted honey for maple syrup, and another person mentioned using agave nectar.
2 cups sugar, 1 cup water boil for about 15 min. Add 1 tsp lemon juice & 1 tsp mazahar (rose water, or orange blossom water).
Use cold syrup over hot baklawa as soon as you take it out of oven.
You must be Lebanese :). That’s how I make my syrup too. Just like my Sithoo.
Made these for Thanksgiving tomorrow, 11/26/20. Had to taste test, of course. Delicious, and I’m sure they’ll be even better tomorrow. I love small bites and use phyllo cups with a spanakopita filling that are also delicious. Thank you for the recipe!
You’re welcome, Kate! I’m so glad you enjoyed it! Happy Thanksgiving!
Any advice on how to mail these as a gift without it getting damaged?
Hi J, without testing that myself I cannot say. I’ve seen stores like Costco sell these in plastic containers that were a perfect fit.
I put them right back in carton, seal it and ship it in another box along with other goodies. They ship well!
Super easy to make and are SO yummy! Highly recommend you try them out
Hi Veoletta, I’m so happy to hear that! Thank you for this wonderful review!
I just made these and they are already delicious even though I haven’t waited for the syrup to soak all in. They have all the traditional flavor of Baklava without the work! I totally recommend trying these when you’re looking for an easy treat fancy enough for any event. Thanks Natasha, love your blog!
Love it! I am so happy to know that you enjoyed this recipe. Thanks for sharing that wtih me.
Thank you so much for the recipe. I enjoyed cooking and baking a lot because of your recipes. Please continue the good work!
My pleasure! Thank you so much for your good feedback and I hope you love every recipe that you try.
Hi Natasha. I have been following your video and I love all your recipes.
Any substitute on the fillo sheets? am afraid it’s not available in my place and I really love to try this
Thank you Jeane. You might double-check with your local store website or call to see if they are sold in your country or not. You might check to see if you have sheets of phyllo instead to make traditional baklava.
Thank you Natasha. If not, I will try to be creative and use wonton wrapper. 🙂
LOVE this dessert! What can I substitute for butter to make it dairy free? Thank you
Hi Ailuy, I haven’t experimented with dairy-free options but it can be done. If you experiment, let me know how you liked the recipe.
Hello, because I am celiac, would you have something to replace the phyllo dough. Thank you
Hi Lise, phyllo is the main ingredient in this recipe. I believe there is a gluten-free option out there however I have not tested that to advise.
i found gluten free shells at whole food stores.
Thank you so much for sharing that with me Lise!
Hi Natasha,
Thank you for sharing all your recipes. My friends and family consider me a great cook, all thanks to you. I am from Australia and struggling to find phyllo shells. All I can find are sheets and not cups. Could you suggest an alternative.
Hi Charul, you might double-check with your local store website or call to see if they are sold in your country or not. You might check to see if you have sheets of phyllo instead to make a traditional baklava.
Hi Natasha, Thank you so much for posting this amazing recipe. My family and friends absolutely love it. It’s delicious, very easy to make. It’s a complete discovery for a Yammi dessert. Cannot wait to try other recipes from your page
I’m so glad your family has enjoyed this recipe, Irina! That’s so great!
Yum! I made these for company. We loved them.
I’m so happy to hear that! Thank you for sharing your great review!
So, these were amazing. Anyone who asks how long they will keep has not made them. You will eat them all, one after the other. They are so delicious.
That’s exactly what happens in our home! Gone in a flash! Thank you for that awesome review, Darlene!
I have used your recipe for the last 4 years and it has never failed me yet – by far the best recipe I have used!!
That’s just awesome!! Thank you for sharing your wonderful review, Anne!
I need help with Baklava the top sheet always comes of after it is finished.what is it I do wrong. Please help. Thank you
Hi Brigitte, are you possibly using a larger dish or one that is wider at the top (which would cause the syrup to sink and not fully cover the baklava), in which case you would want to make just a little more syrup. Also, be sure to let the baklava rest for the specified time (or preferably overnight) before serving.
Easy and delicious!
Where can I purchase “Athens mini filo shells in Ontario. ?
Hi Nettie! We found it at our local grocery store. I recommend asking the associate or calling in to see if you local store carries that.
Hi Nettie, I live in Ontario and found mini shells at Highland Farm store. I was very happy, the quality and the brand is the same Natasha uses. Good luck!
Hi, Can I use lime or fresh orange juice instead of lemon juice?
HI Vanitha, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I can’t wait to make these for Christmas this year. I have one question, it says in the blog to store for 2 weeks at room temperature but then after the recipe in refrigerator. Also do you cover it with a tea towel as well as your regular baklava recipe or just in the boxes the cups came in? Thank you!
Yes, You can make these ahead up to 2 weeks and store refrigerated or at room temperature. A container will work to store these. You are more than welcome to freeze these if you choose to.
Hi Natasha:
Can you recommend any alternatives for granulated sugar that will work for this & your baklava recipe?
Hi Mattie, you could try all honey, but you would need a little less honey than sugar since honey is sweeter by volume 🙂
You could probably use splenda
I eat a low carb diet, so will substitute sugar with Swerve brand granulated erythritol. My grocery store Carrie’s it, as does WalMart, and of course. Amazon. It substitutes equal amounts os sugar for Swrrve . You could also substitute with Lakanto brand monk fruit sweetener.
Hi Natasha, I’m planning on making these for a Christmas party, do you think they’d be okay with some chopped dried cranberries? The ones without sugar added.
That sounds like a fun addition! I would love to know how you like that with the cranberries!
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! 🙂
I haven’t tried it with salted butter, but the pistachios we used were salted!
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!
You can definitely halve it if you’d like, Karishma!
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.
My syrup did not thicken, why could this be ?
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.
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
Hi, these typically are pre-baked and not raw so yes proceed with the recipe as usual 🙂 I hope you love it!
omg i made it this morning n i had IT WITH TEA, TO DIE FOR thx for such a wonderful recipe
My pleasure! I’m glad you love it! 🙂
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?
Thank you for the great review on these 😀. I haven’t experimented with dairy free options but it can be done.
How would you recommend to do it? coconut oil, or ..? I do not use margarine. Thanks again
Hi Ailuy, my first guess would be melted coconut oil substituting equal amounts. If you test this, let me know how you liked it 🙂
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?
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?
The Athens mini phyllo cups say they can be stored frozen or at room temperature. My local store had them in a display case in front of the frozen desserts. They were quite easy to work with!
That’s great to know! Thanks Karen!
I’ve also found these shells both ways: one store keeps them in the freezer while another has them displayed at room temperature.
I really liked your recipe, thank you!
You’re welcome Eugen! I’m happy to hear that!
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!
You’re welcome Bryan! I’m happy to hear the recipe is such a success. Thanks for sharing your wonderful review!
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?
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!!
These mini baklava cups look so delicious! I love the idea, and have to try it soon 🙂
They are so good! Please let me know what you think if you decide to make it!
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.
I’m glad you enjoy the recipe Cassandra! Thanks for sharing your helpful review with other readers!
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.
Thanks Elena! I will definitely keep your suggestion in mind! 🙂
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???
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 🙂
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.
You’re welcome Erin! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!
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
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.
Hi Jo, sorry for the late reply. We try not to work on Sundays :). They are salted 🙂
Thank you so much for your reply.
You’re welcome Jo!
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?
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.
Thanks for the recipe. I am going to try this. However was wondering are the pistachio SALTED or UNSALTED. Thanks in advance.
Hi Jo, I used salted pistachios for this. I will specify in the recipe 🙂
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
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!
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
Try the freezer section in the dessert isle of your local grocery store.
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
My pleasure Louie! Thanks for sharing!
Hi Natasha! I made these today and they turned out amazing! hank you for the recipe 🙂
You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
I just happen to have 4 boxes of Philo cups in the freezer so I went looking for a recipe to use them and this looks amazing! not a fan of pistachios tho. I am sure it will b delish if i skip them?
Hi Deborah, I recommend reading through the comments. Several of our readers posted other types of nuts they used in place of that. I hope that helps.
Hello Natasha! Do you have any good recipe of some Russian chocolate fruit cake? Thanks in advance!!
Hi Lena, I don’t have anything like what you are describing. You can take a look at our cake category here.
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!!
I love that idea!! I love it when my readers give me new and fun ideas. Thank you for sharing! 😉
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!😉
You’re welcome Anya! I hope you love the recipe! 🙂
Where do you buy theses Phyllo cupcakes?
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.
Thank you
You’re welcome Valentina!
Can I skip or substitute cinnamon :)?
Alyona, yes you can just skip the cinnamon. It will still taste good.
Will definitely try to make them.
I hope you love them! Please let me know what you think!
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.
Yum, what a great idea Olga!!
Oh my gosh!!..Natasha, you are the best!!..Can’t wait to try these!!
Thank you Agnes! I hope you love them! 🙂