Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Easy Baklava Cups Recipe
    Lost? Site Map

    Easy Baklava Cups

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Peacefulone's Note:

    Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Special equipment: 2 (12-cup) mini cupcake pans, food processor.
    2. 2
      Preheat oven to 350 degrees F.
    3. 3
      Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
    4. 4
      Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
    5. 5
      Place mini phyllo shells in wells of 2 mini cupcake pans.
    6. 6
      Add 1 teaspoon of the nut mixture into each shell.
    7. 7
      Bake until filling is hot, about 10 minutes.
    8. 8
      Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
    9. 9
      Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
    10. 10
      Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

    Browse Our Top Greek Recipes

    Ratings & Reviews:

    • on June 21, 2010


      Delicious! I've made these a couple of times now and taken them to 2 pot lucks. People rave about them. I keep forgetting to take a picture of them before they're all gone! This recipe is definitely a keeper. Thanks for sharing. I did not use the mini muffin tins. I just placed the phyllo cups on a cookie sheet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2011


      I love baklava but it is such a pain to make. this shortcut way goves you the taste without the work

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2011


      Delicious! DH says so. But do get the miniature phyllo cups in advance of preparing for this dish. I ended up using 18 Tenderflake Patty Shells as the syrup and filling was ready to go! They are much bigger! I cooked them most of the way first before adding the filling. Because of that I garnished with some hand whipped 35% cream & a bit of sugar and dolloped it on top of each without adding their tops back on, then sifted the tiniest bit of cinnamon over top for looks. I also used more pistachios, but not much more. I did use the walnuts and less blanched slivered almonds. I cut down the freshly grated lemon zest somewhat out of fear of it being too lemony, may have used a bit more sugar in the nuts, slightly less cinnamon, only a couple dashes sea salt, the amount called for seems wrong, halal vanilla paste both in the syrup (which I doubled) after removing from the heat and a little tiny bit in the nut mixture. I used mostly sugar for the syrup and about 1 3/4 tbs organic, local, raw, honey (that was in a double batch but I made it probably thicker than intended). I would like to make these again using miniature phyllo cups with no need for the cream on top.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Baklava Cups

    Serving Size: 1 (535 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 60.6
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 0.8 g
    Cholesterol 2.0 mg
    Sodium 53.6 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.7 g
    Sugars 4.3 g
    Protein 1.2 g

    The following items or measurements are not included:

    miniature phyllo cups

    Ideas from


    Over 475,000 Recipes Network of Sites