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!!
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. 🙂