Easy Baklava Cups

"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!"
 
Download
photo by Lynn in MA photo by Lynn in MA
photo by Lynn in MA
Ready In:
30mins
Ingredients:
12
Yields:
30 pieces
Advertisement

ingredients

Advertisement

directions

  • Special equipment: 2 (12-cup) mini cupcake pans, food processor.
  • Preheat oven to 350 degrees F.
  • Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
  • 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.
  • Place mini phyllo shells in wells of 2 mini cupcake pans.
  • Add 1 teaspoon of the nut mixture into each shell.
  • Bake until filling is hot, about 10 minutes.
  • 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.
  • Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
  • Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. I love baklava but it is such a pain to make. this shortcut way goves you the taste without the work
     
  3. I use the recipe for pistachio only baklava cups....While it has never been an issue as these just disappear, how did you store these and how much in advance of serving did you make them. I make and serve them on the same day. I find that the mini-phyllo cup get soggy
     
  4. 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.
     
Advertisement

RECIPE SUBMITTED BY

I live in Southeast Michigan with my beautiful daughter, (because my son just moved out on his own...I'm always worried he's not eating good food! LOL! my two dogs and kitty. (update, my son has moved back home, so i don't worry about him so much anymore. And we have added two bunnies to our menagerie)I have loved to cook forever and I especially like to try new things. Foods from different countries and ingredients that are hard to find only get me started salivating! Help me, I think I have a problem! I have been a member of this site for many years, but just used it as a resource because my home computer was always the kids computer, and I could only log on at work and quickly download the recipe I wanted to try. Now things have changed, I have my own little laptop in my newly remodeled kitchen. I have a SO(remodeled my kitchen for me) who also loves to cook and I feel like I have found nirvana! I can't stay away from this site and my burners are always warm! Another update! The wonderful man who was my significant other and remodeled my kitchen for me is now my husband! That is a picture from our reception at the top.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes