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)
1/4 cupchocolate 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 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.