Mini Baklava Cups
Easy Mini Baklava Cups ~ easy, delicious no fail, 1-2 bite dessert ~ finely chopped almonds, pistachios and pecans blended with honey, butter and cinnamon, baked in mini store-made phyllo dough cups.
This post has been recently updated. The recipe remains the same.
I originally created Mini Baklava Cups for Easter but they’re actually a treat all year.
In my family we typically have several desserts at any gathering. Why be restricted to just one ~ and besides who wants to make that decision?
So there are usually several and that’s one reason one bite desserts like this Mini Baklava Cups recipe are the perfect addition to your Thanksgiving dessert table.
What other kinds of nuts can I use?
I packed store-made phyllo cups with a finely chopped pistachios, almonds and pecans blended with honey, butter and cinnamon. Some options would be walnuts or hazelnuts.
This is a streamlined, less sugar version of Sunny Anderson’s. They’re simpler to make and have just the right amount of sweetness.
They’re also simple to make at home and are easy to transport. That way you need the already strapped oven at someone else’s house. Mini Baklava Cups are even better made ahead too because it gives the flavors a chance to meld.
Mini Baklava Cups Instructions:
Finely chop the nuts until you have a ‘rustic chop’ then add them to the bowl.
Can I use a food processor to chop the nuts?
Definitely. Pulse the nuts several times without completely grinding so they still have some ‘bite’ to them.
Stir in the lemon zest, sugar, butter, cinnamon, salt and vanilla. In a small bowl blend the honey and hot tap water. Set aside 2 tablespoons of the honey-water mixture and reserve. Pour the remaining honey over the nuts and combine.
Preheat the oven to 350° then line a baking sheet with parchment paper. Fill the phyllo cups with about 1 tablespoon per cup dividing equally. Bake for 8-10 minutes or until the nuts are lightly toasted then remove from the oven and drizzle the reserved honey over the top. Last, cool and store in an airtight container.
The hardest part of this simple, make-ahead dessert is not eating every one! Check out the video below ⇓ to watch how they’re made.
If you tried this Baklava Cup recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 1 15 count pkg mini phyllo cups
- 1/2 cup pistachios
- 1/4 cup pecans
- 1/4 cup almonds
- 1 tablespoon butter melted
- Zest from one lemon
- 1/4 cup honey
- 1 tablespoon hot tap water
- 1/2 teaspoon vanilla
- pinch of salt
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- Finely chop the nuts and add to a medium size bowl then add the lemon zest, sugar, butter, cinnamon, salt and vanilla, stirring to blend.
- Blend the honey and hot water reserving about 2 tablespoons of the honey/water, then add the remainder to the nut mixture.
- Fill the cups with about 1 tablespoon per cup dividing equally.
- Bake at 350 degrees 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.