Homemade Baklava Cups
A delightful twist on traditional baklava, these cups are filled with layers of flaky phyllo pastry, sweet honey, and a blend of nuts.
Equipment
- Muffin Tin
- Mixing Bowl
- Saucepan
Ingredients
Phyllo Dough
- 10 sheets Phyllo Dough Thawed before use.
- 1 cup Unsalted Butter Melted, for brushing.
Nut Filling
- 1 cup Chopped Walnuts Finely chopped.
- 1 cup Chopped Pistachios
- 1/2 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 1 cup Honey For syrup.
- 1/2 cup Water For syrup.
- 1 teaspoon Vanilla Extract
- 1 pinch Salt To balance sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or melted butter.
- Unroll the phyllo dough and cover with a damp cloth. Layer 5 sheets, brushing each with melted butter.
- Cut the layered phyllo into squares and press into the muffin tin.
- In a bowl, mix walnuts, pistachios, sugar, cinnamon, and salt.
- Scoop the nut mixture into each phyllo cup.
- Layer more phyllo sheets on top, brushing with butter, and fold the edges over.
- Bake for 20-25 minutes until golden brown.
- Prepare the syrup by boiling honey, water, and vanilla until sugar dissolves.
- Pour warm syrup over the baked cups and let cool in the tin.
- Remove from the tin and serve garnished with nuts or honey.
Notes
Store leftovers in an airtight container at room temperature for up to three days.