Mini Baklava Cups. Meanwhile, in a small saucepan over medium. Mini Baklava Cups make the perfect addition to any get-together and are incredible quick and easy to whip up. Finely chopped almonds, pistachios and pecans are combined with a buttery, honey-cinnamon blend then packed into mini phyllo cups and baked until golden.
You can have Mini Baklava Cups using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Mini Baklava Cups
- You need 1/2 cup of Walnut coarsely chopped into small pieces.
- Prepare 1/3 cup pieces of Unsalted pistachios coarsely chopped into small.
- Prepare 1/2 cup of Melted butter.
- Prepare 1 pinch of Cinnamon powder.
- It’s 1/4 tsp of Ground cardamom.
- You need 5 of Phyllo pastry sheets.
- Prepare 1/2 cup of Brown sugar.
- You need 2 tbsp of Freshly squeezed lemon juice.
- It’s 2 tbsp of Water.
- Prepare 1/2 cup of Honey.
In a small saucepan over medium heat, melt butter. Reduce heat; add pecans and walnuts, tossing to coat. Arrange the mini cups on a baking sheet. In a small bowl, combine nuts, lemon juice, butter and cinnamon.
Mini Baklava Cups step by step
Preheat the oven to 350°F. Spray a mini muffin tin with cooking spray. In a small bowl, mix together the chopped nuts, 4 tbsp of melted butter, brown sugar, cinnamon, and cardamom. Keep this mixture aside..
Generously brush 2 phyllo sheets with butter, place another set of 2 phyllo sheets and brush again with butter. Repeat with 2 more layers. Using a cookie cutter, cut 12 rounds from the layered stack of phyllo sheets. Carefully place each phyllo round into each mould of the muffin tin and press it down to form a cup shape..
Add a tablespoon of the nut mixture into each cup. Place the muffin tray in the oven and bake until golden and crisp, for about 10-12 minutes. Remove from oven and allow them to cool for 5 minutes. Carefully remove the cups from the muffin tin and transfer them on a parchment paper-lined baking sheet..
In a saucepan, add the brown sugar, honey, water, and lemon juice and boil until syrupy. Pour this syrup into each cup, letting it absorb, then add more until all the syrup is used up. Leave it aside to cool. Serve immediately and indulge every bite!.
The basic idea is to laminate together the layers of the phyllo dough with butter, cut them into small rectangles, and then push them into mini muffin cups. Making these phyllo cups is truly the most labor intensive part of this easy baklava recipe. Place the phyllo cups in a mini muffin tin (you can also just put them on a cookie sheet if you don't have a mini muffin tin). Evenly divide the walnut filling between the phyllo cups. Melt the butter in a medium skillet over medium heat.
