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Baklava Cups with Nuts and Honey Recipe

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4.1 from 8 reviews

Delight in these easy-to-make Baklava Cups that capture the rich, sweet essence of traditional baklava in a convenient mini cup form. Filled with a spiced nut mixture and soaked in a fragrant honey-lemon syrup, these bite-sized treats are perfect for parties or elegant dessert servings. Optionally garnished with a drizzle of melted chocolate, they balance crunch and syrup-soaked sweetness beautifully.

Ingredients

Syrup

  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice (from 1/2 small lemon)
  • 1/3 cup water
  • 1/4 cup honey

Baklava Cups

  • 30 Athens® Mini Fillo Shells (2 boxes, 15 count each)
  • 2 cups nuts (1 1/2 cups walnuts + 1/2 cup salted pistachios)
  • 1/2 tsp cinnamon
  • 3 Tbsp unsalted butter, melted

Garnish (Optional)

  • 1/4 cup chocolate chips, melted (for drizzling)

Instructions

  1. Prepare the Syrup: In a small saucepan, combine 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water, and 1/4 cup honey. Bring mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce to a light boil and cook without stirring for 4 minutes. Remove the syrup from heat and allow it to cool at room temperature while preparing the baklava cups.
  2. Prepare the Nut Filling: Using a food processor, pulse together the walnuts and salted pistachios until coarsely chopped. Transfer the nuts to a medium mixing bowl, stir in 1/2 tsp cinnamon, then add the 3 Tbsp melted unsalted butter. Mix well to combine all ingredients evenly.
  3. Assemble the Baklava Cups: Arrange the 30 mini filo shells on a rimmed baking sheet. Divide the nut mixture evenly among the cups, using about 2 teaspoons per shell. Gently pat down the nut filling with your fingers to compact it slightly.
  4. Bake: Place the baking sheet in a preheated 350°F oven and bake the nut-filled cups for 10 minutes until the nuts are fragrant and the shells are lightly toasted.
  5. Add the Syrup: Remove the cups from the oven. While still warm, spoon the cooled syrup over the nuts, adding approximately 1 teaspoon to each cup. Let the syrup soak in, then add another 1/2 teaspoon per cup until all syrup is used. This step ensures the cups absorb the syrup fully for maximum flavor and texture.
  6. Rest and Serve: Allow the syrup-soaked baklava cups to rest at room temperature for at least 6 hours or preferably overnight. This resting time lets the flavors meld and the filo shells soften perfectly. Serve the cups as is or drizzle them with melted chocolate for an optional decorative and flavorful touch.

Notes

  • Using salted pistachios adds a subtle savory contrast to the sweet syrup; adjust saltiness if you prefer unsalted nuts.
  • Allowing the cups to rest overnight enhances texture and flavor development.
  • The melted chocolate drizzle is optional but adds a beautiful finish and complementary richness.
  • If you don’t have a food processor, finely chop the nuts by hand.
  • Store leftover baklava cups in an airtight container at room temperature for up to 2 days to maintain crunch.

Find it online: https://bitezly.com/baklava-cups-with-nuts-and-honey-recipe/