I have stumbled upon something you must try — these quick and easy Baklava Cups!!
When I saw my friend Kristin’s recipe this week for spanakopita bites, they reminded me that I still had a few leftover boxes of phyllo cups sitting in my freezer. (Always good to have on hand!) And for some reason, her appetizer sparked the idea to turn one of my other favorite phyllo recipes into some little “cups” — baklava! I know that the process of making homemade baklava is fairly complex, but the actual ingredients themselves are super simple — just some nuts, honey, maybe a little butter, and phyllo dough.
So the bite-sized-dessert-lover in me instantly thought it would be fun to try and make baklava with my phyllo cups! I popped over to the Middle-Eastern market across the street and bypassed the real baklava (yes, I live with the temptation every day of fresh baklava being sold a block away!), and instead beelined for the huge bins of nuts. While you can literally make baklava with whatever nut or combination of nuts you want, I decided to go colorful with a mix of pistachios, almonds and walnuts. Then I came home and chopped them up, combined them with some butter, cinnamon and honey, popped them into mini phyllo cups, warmed them in the oven, and then drizzled each with an extra dose of honey. And…then indulged. :)
These baklava cups were amazing!!! They seriously tasted just like the real deal, and were so quick and easy to make. All of those delicious toasted nuts paired perfectly with the crispy phyllo and warm honey, and (bonus!) they don’t even make your fingers sticky when you eat them. I can already tell that this is going to become one of my new go-to desserts to serve to friends.
Phyllo cups for the win!
Baklava Cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15 cups 1x
Description
These baklava cups make for a simple and delicious dessert!
Ingredients
- 1 (15-count) package mini phyllo cups
- 1 cup chopped nuts (pistachios, walnuts, almonds, pecans, or I used a mixture)
- 1 Tbsp. butter, melted
- 1/4 cup honey, plus more for serving
- 1/4 tsp. ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Place phyllo cups on a baking sheet.
- In a medium bowl, stir together chopped nuts, melted butter, honey, cinnamon and salt until evenly combined. Spoon about 2 teaspoons of the nut mixture into each phyllo cup until they are filled.
- Bake for 10 minutes, or until the nuts are fragrant and lightly toasted but not burned. Remove and drizzle with extra honey before serving. Serve immediately.
I had a surprise party for my husband last summer. I did a complete Greek theme for something different. Made these Baklava cups and they were awesome. I snuck one early, otherwise I would never have gotten one. They went so fast. I love the idea about the dark chocolate in the bottom. Having another big party this summer. Thinking of making them again.
That’s so cool, what a fun surprise! We’re so glad these were a hit — thanks for giving the recipe a try! :)
I just made these! I’m greek and never make baklava because it seems so daunting and difficult. These satisfied my greek craving and were so beautiful. I put a single dark chocolate chip in each cup before adding the nuts, because you can never have enough antioxidants! Thanks for the genius idea.
Thanks Anna! Love your chocolate chip addition, yum!
I just have to tell you, I made these baklava cups for a cookie exchange party today, and I am so thrilled! Every year my friend throws a cookie exchange, and every year I try a different cookie, usually with disastrous outcomes (it takes way longer than I expect, there are too many tedious steps, etc.) Earlier this year I found this recipe via Pinterest and made them–and they are so delicious! Immediately I said to myself, these are going to be my cookie exchange offerings this Christmas! So, I had to multiply the recipe by 5 in order to have enough to bring, and I discovered that by making that much I should have really only used about 4 1/2 cups of nuts, since I had about 1/2 c. leftover (which we are going to have sprinkled over some ice cream, so win-win!) But I would still keep the same amount of butter and honey. The honey drizzle at the end is KEY to keeping the consistency more like regular baklava. Packing up these cuties now, and just wanted to say thank you for this fantastic recipe!
I made these for thanksgiving, they were awesome! Can’t wait to make them again!!
can these cups be frozen
This is going to be dangerous!
Hi! These look amazing! I’m going to make them soon! I was wondering can I make them beforehand or do I need to serve immediately when they are warm? Thanks!
Did you ever get a reply about storing these? I want to make them a day ahead of time instead of the day of.
Thanks
Yes, you can make them a day ahead of time if desired. I would just drizzle with extra honey on the day of instead of beforehand.
These baklava cups look even better than actual baklava, if I dare say so!
This look great! I wanted to let you know that I will be featuring this in my “What I Bookmarked This Week” post tomorrow – stop by and see!
Oh yes – bite-size baklava sounds sinfully delicious!