Perfect for entertaining or an anytime snack, these Easy Baklava cups are quick to whip up. A twist on the classic baklava, these are made up of a sweet nut filling inside light flaky layers of phyllo pastry.
How to make Mini Baklava Cups
NOTE: Visual guide only - full recipe with ingredient amounts and instructions at the end of this post
Start by making the filling
In a small bowl, stir together the chopped nuts, melted butter, brown sugar, cinnamon, cardamom (if using) and salt. Set aside.
Brush the layers of phyllo pastry
Cut into rounds or squares and place in muffin pan
Spoon a heaped tablespoon of the nut mixture into each cup and bake.
Make the syrup and pour over baked baklava cups
Pro tips for this recipe
- If your phyllo pastry rips while you’re layering, don’t worry too much about it. Once baked, it’s not noticeable.
- The damp tea towel over the unused phyllo dough as you work is worth the effort as the phyllo will dry out and become brittle when exposed to air. Work as quickly as possible during the layering process and avoid leaving the dish unattended.
- Avoid chopping the nuts too finely. They should not be so fine that it’s almost like powder. You want the texture of the nuts to be noticeable.
Frequently asked questions
I used a combination of walnuts and pistachio. You can choose from a combination of almonds, pecans, cashew nuts or even peanuts. As long as the chopped combination you use weighs 100g (¾ cup), you're good.
Sure. On medium heat, combine the following ingredients in a small pot,
½ cup (100) granulated sugar
½ cup (120ml) water
1 tablespoon (15ml) lemon juice
Stir until thickened, about 5 minutes. Then pour over your baked baklava cups.
At room temperature: In an airtight container for 3 days
In the refrigerator: In an airtight container for up to 5 days
Enjoy ♥
If you like this recipe, be sure to check out my other amazing dessert recipes
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Easy Baklava cups
Equipment
Ingredients
For the filling
- ¾ cup chopped nuts see note
- 3 Tablespoons melted butter
- 2 Tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
For the phyllo cups
- 5 sheets phyllo pastry see notes
- ¼ cup melted butter
For the syrup see note for honey syrup alternative
- ¼ cup granulated sugar
- ¼ cup honey
- ½ cup water
- 2 teaspoon freshly squeezed lemon juice
Instructions
Make the filling
- Finely chop the nuts. (I used a combination of walnuts and pistachio)
- In a small bowl, stir together the chopped nuts, melted butter, brown sugar, cinnamon, cardamom (if using) and salt. Set aside.
Layer the phyllo pastry sheets
- If you have frozen phyllo, ensure that you thaw it overnight in the fridge and then let it sit on the counter for about half an hour before using
- On your countertop, place 1 phyllo sheet, taking care to handle it delicately. Using a pastry brush, gently brush the top with butter.
- Carefully place the next sheet on top of the first sheet, smooth it out, and brush the top with butter.
- Repeat with the remaining sheets, but don't brush the top of the last sheet.
Cut the Phyllo sheets
- The layered phyllo can be either cut into rounds using a sharp cookie cutter or cut into squares with a knife.
- If you are cutting into circles, then a sharp metal cookie cutter works best. Use a 2-inch (6cm) round cookie cutter to cut 12 rounds from the layered stack of phyllo sheets.
- If you are cutting into squares: With a pizza cutter or sharp knife, cut 12 squares from the layered stack of phyllo sheets (approximately 2-inch / 6 cm each).
Place cut phyllo into mini muffin cups
- Preheat the oven to 356° F / 180° C (160° C fan)
- Grease or use cooking spray on the inside of the mini muffin pan.
- Place a phyllo round or square into each well of the mini muffin tin pressing down to form a cup shape.
- Spoon a heaped tablespoon of the nut mixture into each cup, Don't pack the filling too tightly. The gaps that you leave will allow the syrup, added after baking to seep through the baklava.
- Bake for 12 to 15 minutes
Make the syrup
- Place the sugar, honey, water and lemon juice in a small saucepan and boil for about 5 minutes on medium heat until thick.
Pour the syrup over the hot baked baklava cups
- Remove the baked baklava from the oven and from the muffin tin. Pour the warm syrup over the baklava cups immediately once they come out of the oven.
Storage
- At room temperature: In an airtight container for 3 days
- In the refrigerator: In an airtight container for up to 5 days
Alice says
Thank you, Ashika!
I made these this morning.They turned out nicely. I had 2 Baklava cups that broke through a bit, but, they are going to be eaten first...probably by me!! Haha 🙂
Such an easy recipe, and you once again, explained things so perfectly.