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.
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
- 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)
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.
*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
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!!