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.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 15
- 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
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.
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