Baklava Cups Recipe – Greek Special
The Baklava Cups recipe offers a delightful twist on the classic Greek dessert, transforming traditional baklava into bite-sized treats. These mini phyllo shells are filled with a spiced nut mixture and drizzled with a sweet honey-lemon syrup, capturing the essence of Greek pastry in a convenient form. Ideal for festive gatherings, tea parties, or as a sweet treat to impress guests, these Baklava Cups bring a touch of Greek elegance to any occasion.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Baklava Cups Recipe Ingredients :
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice (from half a small lemon)
- 1/3 cup water
- 1/4 cup honey
- 30 Athens Mini Fillo Shells (2 boxes, 15 count each)
- 2 cups nuts (we used 1 1/2 cups walnuts + 1/2 cup salted pistachios)
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 1/4 cup chocolate chips, melted (optional, for drizzling)
How To Make Baklava Cups Recipe :
Preheat the oven to 350°F. In a small saucepan, combine the syrup ingredients: 1/2 cup sugar, 1 tablespoon lemon juice, 1/3 cup water, and 1/4 cup honey. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat and let it lightly boil for 4 minutes without stirring. Remove the syrup from the heat and let it cool to room temperature while preparing the baklava cups.
Using a food processor, pulse the nuts until coarsely chopped (about 2 cups). Transfer them to a medium mixing bowl and stir in 1/2 teaspoon cinnamon. Add 3 tablespoons of melted butter and mix well.
Arrange 30 mini phyllo cups on a rimmed baking sheet and distribute the nut mixture evenly among them (about 2 teaspoons per cup), pressing down gently with your fingers. Bake at 350°F for 10 minutes.
As soon as they come out of the oven, spoon the cooled syrup over the nuts, adding about 1 teaspoon to each cup to allow the syrup to soak in. Repeat with another 1/2 teaspoon of syrup until all the syrup is used. Let the baklava cups rest at room temperature for 6 hours or overnight to allow the flavors to meld and the cups to soften. Serve as is or drizzle with melted chocolate as desired.
Recipe Notes :
Phyllo Shells: Use mini phyllo shells for individual servings; they can be found in the frozen section of most grocery stores.
Nut Filling: A combination of walnuts and pistachios provides a balanced flavor; feel free to substitute with other nuts like almonds or pecans.
Syrup: The honey-lemon syrup adds sweetness and a hint of tartness; ensure it cools to room temperature before drizzling over the baked cups.
Baking: Bake the filled phyllo shells at 350°F for 10 minutes, or until the nuts are fragrant and lightly toasted.
Resting: Allow the Baklava Cups to rest at room temperature for at least 6 hours or overnight to let the flavors meld and the syrup soak in.
Storage: Store any leftovers in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
