Baklava Cups with Nuts and Honey Syrup Recipe
These Baklava Cups offer a delightful twist on traditional baklava by using mini filo shells filled with a spiced nut mixture and drenched in a sweet honey-lemon syrup. Perfectly portioned and easy to prepare, they combine the crunchy, buttery layers of classic baklava with the convenience of bite-sized servings, great for parties or dessert trays.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes (including soaking time)
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
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)
Optional Garnish:
- 1/4 cup chocolate chips (melted to drizzle)
Instructions
- Prepare the syrup: Preheat your oven to 350˚F. In a small saucepan, combine 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water, and 1/4 cup honey. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Then reduce the heat and maintain a light boil for 4 minutes without stirring. Remove from heat and let the syrup cool to room temperature while you prepare the baklava cups.
- Chop the nuts and prepare filling: In a food processor, pulse the 2 cups of nuts until coarsely chopped. Transfer them to a medium mixing bowl, add 1/2 tsp cinnamon, then pour in the 3 Tbsp melted butter and stir everything together thoroughly.
- Assemble 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 cup, and gently press down the nuts with your fingers to compact them slightly.
- Bake the cups: Place the baking sheet in the preheated oven and bake the filled filo cups for 10 minutes at 350˚F until the nuts are fragrant and the shells are crisp.
- Add syrup and soak: Remove the cups from the oven and immediately spoon the cooled syrup over the nuts. Drizzle about 1 teaspoon of syrup per cup to let it soak in, then continue adding another 1/2 teaspoon per cup until all syrup is used. Allow the cups to rest at room temperature for at least 6 hours or overnight so the flavors meld and the filo shells soften slightly.
- Serve and garnish: Serve the baklava cups as they are or drizzle melted chocolate over them for an extra touch of indulgence.
Notes
- For best flavor, allow the syrup to soak in overnight.
- You can substitute the nut mixture with almonds or pecans according to preference.
- If you prefer less sweetness, reduce the honey slightly in the syrup.
- The chocolate drizzle is optional but adds a nice contrast to the sweetness.
- Store leftover baklava cups in an airtight container at room temperature for up to 3 days.
