Mini Baklava Cups – the buttery, honey-cinnamon nut taste of authentic full size baklava in way less time using pre-packaged phyllo cups for an easy, delicious dessert!
Pick up the phyllo shells (available in most grocery stores), fill with finely chopped nuts drizzled with a buttery, honey-cinnamon spice and bake until golden.
They’re a 2-bite dessert festive enough for your holiday table, elevated enough for cookie exchange bragging rights and quick enough to make anytime!
WHAT I LOVE ABOUT THIS RECIPE:
These easy Baklava Cups pack and travel well so they’re ideal for a holiday gathering or party.
It’s homemade baklava – the real deal – in bite size form.
Single serve size makes them great for sharing and they’re a great make-ahead recipe.
The parchment paper-lined baking sheet makes cleanup a snap.
It’s a delicious, festive treat this holiday season and all year long.
WHAT’S IN MINI BAKLAVA CUPS?
- mini phyllo cups (found in the freezer section of the grocery store)
- pistachios
- pecans
- almonds
- lemon zest
- sugar
- cinnamon
- melted butter
- salt
- vanilla
- honey + hot tap water
NOTE: this recipes contains only lemon zest not lemon juice.
HOW TO MAKE MINI BAKLAVA CUPS:
Preheat the oven to 350°. Place phyllo cups on a parchment paper lined rimmed baking sheet then set aside.
Finely chop the chopped nuts by hand or pulse in the food processor (you want a ‘rustic chop’ – not completely ground) then transfer the nuts to a medium size bowl.
Add lemon zest, sugar, cinnamon, melted butter, a small pinch of salt and the vanilla then stir to combine and set aside.
In a small bowl combine syrup ingredients (1/4 cup honey and hot tap water) stirring well.
Reserve 2 tablespoons of the honey-water then pour the remaining over the nuts and stir well.
Spoon 1 tablespoon nut mixture into the phyllo cups (divide nut mixture evenly between cups).
Bake 8-10 minutes or until the nuts are toasted and a light golden brown.
Remove the Baklava Cups from the oven to a wire rack then drizzle the reserved additional honey over the top.
Cool to room temperature then enjoy right away.
HOW LONG DOES BAKLAVA LAST?
Store Baklava bites in an airtight container either at room temp or in the fridge up to 5 days. Storing at room temp preserves the crispiness of the shells.
You can also freeze baklava in a freezer-safe bag or container up to 3 months.
LOOKING FOR ANOTHER MINI DESSERT?
Enjoy!
Let’s cook together!
If you tried this Mini Baklava recipe or any other on the blog or any other recipe on the blog, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Mini Baklava Cups
Ingredients
- 1 15 count package of phyllo cups found in freezer section/grocery store
- 1/2 cup pistachios
- 1/4 cup pecans
- 1/4 cup almonds
- 1 whole lemon zest ONLY
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter melted
- 1 pinch salt
- 1/2 teaspoon vanilla
- 1/4 cup honey
- 1 tablespoon hot tap water
Instructions
- Preheat the oven to 350°. Place the phyllo cups on a parchment paper lined baking sheet then set aside.
- Finely chop the nuts by hand or pulse in the food processor (you want a ‘rustic chop’ – not completely ground) then transfer the nuts to a medium size bowl.
- Stir in the lemon zest, sugar, cinnamon, melted butter, a small pinch of salt and the vanilla then set aside.
- In a small bowl, blend the honey and hot tap water. Reserve 2 tablespoons of the honey-water then pour the remaining over the nuts and stir to combine well.
- Fill the phyllo cups with about 1 tablespoon of the nut mixture each dividing it equally then bake for 8-10 minutes or until the nuts are lightly toasted.
- Remove the Baklava Cups from the oven then drizzle the reserved honey over the top of the cups. Cool completely then store in an airtight container.
Mary says
Hi Bernie! Just like you I want to cook with easy to find ingredients and be able to pronounce the name. I can pronounce all the ingredients in this recipe…….Winner!!! Looking forward to seeing the movie….loved the first movie. This recipe sounds delicious and easy to make. Pinned. Thanks for sharing. Happy Easter!!!
Bernie says
Hi Mary – great minds think alike! Happy Easter to you as well and thank you for pinning and of course, following along. ~ Bernie
Annette Wilson says
Bernie, I’m going to try these. Sweets are my weakness.
Bernie says
I have a sweet tooth too but mini desserts relieve some of the guilt 🙂 Let me know how you like them. Happy Easter!
Karly says
These are such a cute idea! I would probably not be able to stop eating them!!
Bernie says
Hi Karly ~ thanks so much! They definitely disappear fast 🙂 Thanks for taking the time to comment ~ enjoy the day!
Dee says
Can you make these ahead and freeze?
Bernie says
Hi Dee – yes you can definitely make them ahead of time with 2 options: Make and freeze BEFORE baking — or — make, bake and freeze BUT don’t drizzle honey over the top before freezing or they may get soggy. — Bernie
deborah dille says
my dad just got back from Greece and he wanted more baklava so I made him this delicious recipe he couldn’t get enough yum!
Darcy says
Recipe looks great ! I LOVE LOVE LOVE Baklava but dont want to go through the trouble of all the layers with the sheets.
Do you use raw nuts ? Salted ? Roasted ?
Can’t wait to try this.
Bernie says
Hi Darcy – thanks so much! I love it as well – and this recipe makes it quick and easy to enjoy it. You can use raw OR roasted nuts but NOT salted.Thanks for reaching out — Happy Holidays — Bernie