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.

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

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!!

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.

Four photos of saucepans on the stovetop making syrup for 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.

Six photos of a mixture being put through a food processor and put into a bowl

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!

Four photos of baklava cups being put together

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.

Two photos one of baklava cups on a tray and one of syrup being poured onto it

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:

Natasha's Kitchen Cookbook

Baklava Cups Recipe

4.99 from 93 votes
Author: Natasha of 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! | 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)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 30 baklava cups
  • 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

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

Nutrition Per Serving

99kcal Calories9g Carbs1g Protein6g Fat1g Saturated Fat3mg Cholesterol4mg Sodium58mg Potassium6g Sugar40IU Vitamin A0.2mg Vitamin C9mg Calcium0.4mg Iron
Nutrition Facts
Baklava Cups Recipe
Amount per Serving
Calories
99
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
3
mg
1
%
Sodium
 
4
mg
0
%
Potassium
 
58
mg
2
%
Carbohydrates
 
9
g
3
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
40
IU
1
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
9
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Greek
Keyword: Baklava Cups
Skill Level: Easy
Cost to Make: $$
Calories: 99

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 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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Kristy
    April 13, 2024

    I have never had baklava or used the mino fillo shells, but these turned out great! Easy to make and taste delicious! I made half a batch because I wasn’t sure how they would turn out, but will definitely make again!

    Reply

  • Suzie
    April 7, 2024

    Great! I have used the Philo shells to bake brie with apricot jam. They also taste great.

    Reply

  • Lynne
    October 7, 2023

    Could I substitute rosewater or orangeflower blossom water for the lemon juice in the syrup?

    Reply

    • NatashasKitchen.com
      October 7, 2023

      I have not tested that, but I don’t see why not. Let us know if you experiment.

      Reply

  • Ashley Blount
    December 22, 2022

    Do you have to thaw the cups like you do for the dough in the traditional Baklava recipe?

    Reply

    • NatashasKitchen.com
      December 22, 2022

      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.

      Reply

  • irina
    November 22, 2022

    Making these for Thanksgiving! Does the recipe call for roasted or raw nuts? Will it work if I used already roasted nuts? Thank you!

    Reply

    • NatashasKitchen.com
      November 22, 2022

      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!

      Reply

  • DIANE
    October 10, 2022

    I was wondering where I can buy the mini fillo shells. I live in New Mexico. I checked my stores and no luck.

    Reply

    • Natasha's Kitchen
      October 10, 2022

      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.

      Reply

  • Nancy
    September 17, 2022

    Amazing!! I’m not much of a cook. These turned out perfect. I’m going to make again for party.

    Reply

    • Natashas Kitchen
      September 17, 2022

      I’m so glad you enjoyed it!

      Reply

  • Michelle
    July 1, 2022

    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.

    Reply

    • Natashas Kitchen
      July 1, 2022

      Hi Michelle, that’s right. Please see the Make-Ahead Instructions section of the recipe!

      Reply

  • Yvette
    June 24, 2022

    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?

    Reply

    • Natashas Kitchen
      June 24, 2022

      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!

      Reply

  • Joyce
    May 21, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Hi Joyce! Thank you for sharing. So glad you enjoy this recipe.

      Reply

  • Angela
    February 12, 2022

    I would like to use the unsalted pistachios I have in my pantry. How can I adjust for the salted ones?

    Reply

    • Natasha's Kitchen
      February 14, 2022

      I haven’t tried using unsalted pistachios but I think if you do that, you can use salted butter.

      Reply

  • Connie
    December 31, 2021

    Recipe looks delicious. My hubby is allergic to pistachios what else can I use

    Reply

    • Natashas Kitchen
      December 31, 2021

      Hi Connie, that will work. Several of our readers posted other types of nuts they used in place of that. I hope that helps.

      Reply

  • Glaiza Orpilla
    December 29, 2021

    If i will make it ahead of time, how do you store it? Is it still crisp when served?

    Reply

    • Natashas Kitchen
      December 29, 2021

      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!!”

      Reply

  • Lisa
    December 25, 2021

    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!!

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Great to hear that it turned out great, Lisa!

      Reply

  • Gale DiVeglio
    December 21, 2021

    I made the baklava cups & the syrup went right through the cup & onto the baking sheet. I followed the directions exactly as shown!

    Reply

    • Natasha
      December 22, 2021

      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.

      Reply

  • Lynda Morris
    December 21, 2021

    Using fully baked phyllo shells, what should I do with the nut mixture

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Lynda, the phyllo shells we used are also fully baked.

      Reply

  • Yvonne
    December 17, 2021

    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.

    Reply

    • Natashas Kitchen
      December 17, 2021

      Yum! That sounds like a beautiful and delicious pkatter! I’m so glad you enjoyed them!

      Reply

    • Ash
      August 20, 2022

      Hi Yvonne,
      Did you pre-bake the phyllo before adding the nuts mixture and baking? I can’t find the shells either.
      Thanks

      Reply

  • Tom
    December 13, 2021

    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

    Reply

    • Natashas Kitchen
      December 13, 2021

      Hi Tom, the cups we purchased are prebaked and frozen. We bake them once we fill them as noted in step #3.

      Reply

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