Mini Phyllo Baklava Cups Recipe
Mini Phyllo Baklava Cups Recipe – flakey, sweet and delicious, these mini bites are great for a party or celebration. A mini version of a popular Middle Eastern dessert. Made with store bought mini phyllo pastry shells.
I’ve shared with you a recipe for Coconut Pecan Baklava in the past, but this cute and simple to make mini version “baklava cups” is just as good! And a lot easier to make!
I make baklava once or twice a year, and it is almost always around the holidays (Mostly for Christmas).
The truth is that since we almost always have a few other desserts, my baklava does not get the deserved attention.
This year I decided to try something easier – make these Mini Phyllo Baklava Cups. They turned out really good, cute and addictive! Everyone around me loves mini deserts, so these were a hit!
For this recipe you can use store bought mini phyllo cups. These are great for various savory appetizers or mini desserts like these Mini Phyllo Baklava Cups. I used Athens brans, but there are a few other different kinds on the market.
There is minimal work required and the result is beautiful and satisfying! Surprisingly, these kept well in the fridge for up to a week.
I first carefully warmed the unfilled cups in the oven, then filled them with a mixture of chopped toasted nuts (I used a mix of pistachios and walnuts), honey (agave nectar could be used), lemon juice, butter (or coconut oil for the vegan option), while the shells are still warm.
Then I topped each mini baklava bite with a tbsp or two of homemade simple syrup (could be made with either agave nectar or honey). It is best that you add the hot syrup to the warm shells, so it can soften them a little. Then refrigerate for 1 hour.
- drizzle with melted chocolate
- top with shredded coconut
- cocoa nibs
- dust with cocoa powder
- hemp seeds
Mini Phyllo Baklava Cups Recipe - flakey, sweet and delicious, these mini bites are great for a party or celebration. A mini version of a popular Middle Eastern dessert.
- 15 mini phyllo cups
- 1 cup pistachios raw, chopped
- 2 tsp lemon juice or agave nectar
- 1/2 tsp cinnamon optional
- 2 tbsp butter or coconut oil
- 1/4 cup water
- 2 tsp lemon juice
- 1/4 cup honey or agave nectar
Combine water, lemon juice and honey in a saucepan. Bring to a boil, stir so the honey can dissolve. Cook for 2 minutes. Turn off the heat. Let the syrup cool to room temperature.
Preheat oven to 325 F. Arrange the mini cups on a baking sheet.
In a small bowl, combine nuts, lemon juice, butter and cinnamon. Stir to combine.
Divide mixture between the phyllo cups. Bake for 8-10 minutes, keeping an eye on them, so they don't burn.
Take out of the oven, and add about 1 tbsp of the room temperature syrup to each phyllo cup. Add more syrup if they appear too dry.
Let the cups cool and top with coconut flakes, melted chocolate, cacao nibs or hemp seeds. Serve immediately or refrigerate for up to 1 week.