Happy weekend friends! As promised, I’m sharing something sweet and simple for today’s Simple Saturday post. I’m hoping you’re a fan of baklava. If you’ve never heard of it, or you’ve never tried it, you’re in for a delicious treat! Baklava is a sweet pastry made with phyllo dough, nuts, butter and sugar. After it’s baked, a syrup made with honey is poured over the layers to let it soak in. It’s a decadent little dessert that’s incredibly rich and addicting. I love it, but honestly I don’t make it that often because frankly, I just don’t have the patience for the phyllo sheets.
Due to my short patience level and lack of expertise, previously when I’ve attempted to make it beads of sweat begin to form on my brow, choice words begin to flow from my mouth and steam starts to come out of my ears as the phyllo sheets begin to tear one after the other. Kind of reminds me of the time I went to the Home Depot with my boys and their cousins when they were little and my brother-in-law Ken to build bird houses at the kids clinic. Whole ‘nother story, but hilarious I assure you! Let’s just say constructing bird houses to Ken is on the same frustration level as making homemade baklava for me! Sorry Ken!
I know it just takes practice, but when you can make these “short-cut” Baklava Cups instead, there’s no twisting my arm! These would be a perfect addition to your Easter dessert table. The recipe makes 15 phyllo cups, but you can easily double it if you’re serving a crowd. If you do enjoy these and have the patience and want to make the real deal, check out a fabulous recipe for Chocolate Baklava at Naomi’s blog, Baker’s Royale. It looks to die for!
Enjoy friends and hope you have a wonderful weekend! See you back at the BHK on Monday!
- 1/2 cup pistachios
- 1/2 cup walnuts
- 1 tsp. lemon zest
- 2 Tbsp. granulated sugar separated
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 Tbsp. butter melted
- 1/4 tsp. vanilla extract
- 1/2 cup water
- 1/4 cup honey
- 1 Tbsp. granulated sugar
- 1 15 count package mini phyllo cups
Preheat oven to 350 degrees.
Place pistachios and walnut on a large baking sheet and toast in the oven for 6-8 minutes or until fragrant. Let cool and then finely chop.
Place mini phyllo cups on a baking sheet and set aside.
Place the chopped nuts in a medium bowl and add lemon zest, 1 Tbsp. granulated sugar, cinnamon, salt, butter and vanilla extract. Stir together with a fork until well blended.
Fill each phyllo cup with 2 teaspoons of the nut mixture until all of the mixture is gone.
Bake for 10 minutes.
While cups are baking heat the water, honey and remaining 1 Tbsp. granulated sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes, until the mixture slightly thickens.
Remove the cups from the oven and pour one teaspoon of the honey mixture into each of the cups. Serve immediately.