Baklava Cups Recipe
These Baklava Cups are a delightful twist on classic baklava with crispy fillo shells, nutty filling, and a sweet syrup drizzle. Perfect for parties and sweet cravings!
Equipment
- Mixing Bowl
- Small saucepan
- Pastry Brush
- Baking Sheet
- Microwave-safe Bowl
Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice from 1/2 small lemon
- 1/3 cup water
- 1/4 cup honey
- 30 shells Athens Mini Fillo Shells (2 boxes, 15 count each)
- 2 cups nuts 1 1/2 cups walnuts + 1/2 cup salted pistachios
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter melted
- 1/4 cup chocolate chips melted (for drizzle, optional)
Instructions
Prepare the Syrup
- In a small saucepan, combine the granulated sugar, lemon juice, water, and honey. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Once boiling, reduce the heat and let it simmer for about 10 minutes until slightly thickened. Remove from heat and let it cool while you prepare the filling.
Prepare the Nut Mixture
- In a mixing bowl, combine the chopped walnuts and pistachios with the cinnamon. Drizzle in the melted butter and mix until the nuts are well coated.
Assemble the Cups
- Preheat your oven to 350°F (175°C). Arrange the Athens Mini Fillo Shells on a baking sheet. Spoon a generous amount of the nut mixture into each shell, filling them to the top.
Bake
- Bake the filled shells in the preheated oven for 10-12 minutes or until they are golden and the filling is fragrant. Keep an eye on them to prevent burning!
Drizzle with Syrup
- Once baked, remove the Baklava Cups from the oven and immediately drizzle the cooled syrup over each cup. Allow them to soak for a few minutes to absorb the sweetness.
Garnish (Optional)
- If desired, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the cups for an extra touch of decadence.
Notes
- Watch the baking time carefully as fillo shells can burn quickly.
- Allow the syrup to cool before drizzling to avoid soggy cups.
- Fill the shells just to the top to prevent nut mixture overflow during baking.