Mini Baklava Cups
Mini Baklava Cups ~ quick, simple, no fail, one-bite dessert ~ phyllo dough cups filled with chopped nuts flavored with honey, butter and cinnamon.
Happy National Baklava Day! I don’t know who makes up national food days, but I for one am grateful they do. I originally created Mini Baklava Cups for Easter but when I started thinking about Thanksgiving desserts beyond pumpkin pie, Mini Baklava Cups kept popping up in my mind.
Since my blog has seen an explosion of new traffic over the last few months ~ yay! ~ I decided it would be a good time to repost this recipe.
Mini phyllo cups are filled with a finely chopped nut mixture flavored with honey, butter and cinnamon. . .a miniature, easier, no fail version of classic baklava, portion-controlled and every bite delicious.
Monday morning and part of the afternoon my website was down. I’m talking completely kaput. I called my web host and though the customer service department couldn’t have been any nicer, they didn’t know what the problem was so they couldn’t estimate when it would come back up. Gulp. Not the words I was hoping to hear.
It’s like when your electricity goes out at home. You call the power company and then you wait. . .and wait. Thankfully they had A Gouda Life back up by late afternoon. What a relief. Thank you Bluehost!
But back to Mini Baklava Cups. I’ve made Sunny Anderson’s Baklava Cups many times, but I prefer this streamlined version which also has less sugar.
If you’re taking a dessert to Thanksgiving dinner or any get-together, they’re ideal because they’re simple to make at home and transport so you’re not tying up the oven at your host’s house. They’re actually better made ahead too because it gives the flavors a chance to meld together.
I found the best prices for nuts at my ALDI and they can’t be beat for cheese and wine either. In typical fashion, I went in for nuts and came out with, among other things, a box Truffle Macaroni and Cheese that turned out to be almost gourmet-level ~ super rich and creamy.
Mini Baklava Cups Instructions:
Give all the nuts a fine chop with a large sharp knife or load them into a food processor and pulse several times until you get what I’ll call rustic chopped ~ still some bite to them. Them add them to the bowl.
Stir in the lemon zest, sugar, melted butter, cinnamon, salt and vanilla. In a small bowl blend the honey and hot tap water. Set about 2 tablespoons of this mixture aside for later, the rest goes into the bowl with the nuts and combine.
Line the baking sheet with parchment paper for easier cleanup. Place the mini phyllo cups on a baking sheet a couple of inches apart.
Fill the cups with about 1 heaping teaspoon per cup, then bake for 8-10 minutes until the nuts are lightly toasted. Once they’re done baking, drizzle the remaining honey mixture over the top.
An easy, make-ahead bite size dessert. The hardest part is eating just one. Enjoy!
- 1 - 15 count package of mini phyllo cups
- 1/2 cup pistachios
- 1/4 cup pecans
- 1/4 cup almonds
- 1 - tablespoon of butter melted
- Zest from one lemon
- 1/4 cup of honey
- 1 - tablespoon of hot tap water
- 1/2 teaspoon of vanilla
- Small pinch of salt
- 1/2 teaspoon of cinnamon
- 2 - tablespoons of sugar
Finely chop the nuts and add to a medium size bowl.
Add the lemon zest, sugar, butter, cinnamon, salt and vanilla, stirring to blend.
Blend the honey and hot water.
Reserve about 2 tablespoons of the honey/water, then add the remainder to the nut mixture.
Place the mini phyllo cups on a baking sheet.
Fill the mini phyllo cups - about 1 heaping teaspoon per cup.
Bake 8-10 minutes until nuts are lightly toasted.
Remove from the oven and drizzle the remaining honey-water mixture over the top of each cup