Best 5 Baklava Cups Recipes

BAKLAVA CUPS

Steps:

• Preheat oven to 350 degrees F.
• Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
• Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
• Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

EASY BAKLAVA CUPS

Steps:

• Special equipment: 2 (12-cup) mini cupcake pans, food processor.
• Preheat oven to 350 degrees F.
• Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
• Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
• Place mini phyllo shells in wells of 2 mini cupcake pans.
• Add 1 teaspoon of the nut mixture into each shell.
• Bake until filling is hot, about 10 minutes.
• Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
• Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
• Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

BAKLAVA CUPS

Steps:

• Preheat the oven to 350 degrees.
• Place the shells on a baking sheet.
• Mix the sugar and chopped nuts and fill the shells.
• Bake for 8 minutes or until the shells are lightly browned.
• Mix the honey and water in a small bowl and drizzle over the nuts.
• Serve warm or at room temperature.

HONEY BAKLAVA CUPS

Steps:

• Preheat oven to 325°.
• In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
• Pulse until nuts are almost ground.
• Place phyllo cups on a rimmed baking sheet.
• Brush inside of shells with melted butter.
• Spoon nut mixture evenly into phyllo cups.
• Bake for 18-20 minutes or until nuts are golden brown.
• Let cool for 30 minutes.
• Meanwhile, make syrup--in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
• Bring to a boil over med-high heat.
• Decrease heat and simmer for 20 minutes.
• Strain mixture, discarding solids.
• Stir honey into sugar mixture.
• Let cool for 10 minutes.
• Place cooled baklava cups in paper liners.
• Spoon Honey Citrus Syrup evenly over each baklava cup.
• Let stand for 2 hours.

BAKLAVA CUPS

Steps:

• Preparation Arrange pistachios, walnuts and almonds in a single layer on a baking sheet and toast in the oven until golden and fragrant, which takes about eight minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt and vanilla and pulse to combine. Place mini fillo shells in wells of two mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, which takes about 10 minutes. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, which takes between eight and 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least five hours, or overnight.