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.
Servings: 15
Ingredients
- 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
For the syrup:
- 1/4 cup water
- 2 tsp lemon juice
- 1/4 cup honey or agave nectar
Instructions
For the syrup:
- 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.
For the baklava cups:
- 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.
Nutrition
Calories: 89kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 86mg | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg