These Baklava Cups taste just like the real deal, only 100 times easier!
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
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Preheat oven to 350 degrees.
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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.
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Place mini phyllo cups on a baking sheet and set aside.
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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.
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Fill each phyllo cup with 2 teaspoons of the nut mixture until all of the mixture is gone.
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Bake for 10 minutes.
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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.
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Remove the cups from the oven and pour one teaspoon of the honey mixture into each of the cups. Serve immediately.
Love baklava and what a great way to enjoy the flavours without all the work! Have a great weekend, Mary Ann :)
I totally agree Jennifer! You have a great weekend too! Snow heading my way tomorrow! Perfect for the first day of spring! :(
This look positively delicious! They would be so pretty with a dessert buffet. And PS, these photos are really beautiful! xo
Thanks so much Rebecca! They are soo easy too! Enjoy your weekend!
I love your creativity! Life lesson learned: if something doesn’t work the first time, try it another way.
Have a good weekend!
Thank you Vivian! Hope you enjoy yours too!
There’s no reason to make traditional baklava when you have perfected this method. They are so cute and these little cups help me enforce portion control…maybe I can limit myself to just one! These look totally delectable!
I don’t think you’ll be able to stop at one! I couldn’t!
I’m also always like “oh great! small portions mean portion control!” and then end up having 5, hahaha. But baklava is absolutely one of the best desserts, and these seem like no exception :)
They’re really delicious Allie! And so easy! Enjoy and thanks so much for commenting!
Just gorgeous Mary Ann! Those photos are stunning (as usual!) and I love the use of the mini phyllo cups. That filling is to die for. A perfect Easter dessert!
You’re so sweet Cathy! Thanks so much! So much easier than the real deal!
I love Baklava!!! Never made it in my life. I just heard that it is very difficult to make. This recipe is simple and is the cutest Baklava ever! Will definitely try it out!
Thanks so much! Please try it! You’re going to love it! It’s delish and so easy! Thanks for commenting!
I love this easy version of the classic dessert. This is my moms favorite and I always buy some for her when she visits because I’m not daring enough to actually make it. I think I could totally pull these off though! Thanks for the great recipe!
Oh, you definitely could! They’re so easy! She’ll love them!
These little cups are too cute! They would be so lovely to serve on a plate for a dinner party as finger treats. I also love the mini size, although I’m guilty of eating even more because of it! ;)
Me too Pamela! Thanks so much for commenting!
Baklava is absolutely one of my favorite desserts, but I’m with you- the phyllo is just tedious enough that I don’t make it often. These little cups look like a perfect solution for me! Yum :)
Yes! Give them a go Sarah! So easy and so delicious!
These are sooo cute, Mary Ann. I’m always looking for interesting desserts that don’t have eggs (since I never seem to have eggs in the house) so will definitely be trying these – pinning, too!
They are sooo easy Geraldine! I think you’ll love them!
How fun to use those mini phyllo cups! I’m with you when it comes to using the sheets…ugh. But these- simply scrumptious!
Yes, I know! The sheets always frustrate me! These are so much easier!
Yumm and very cute
Thanks Gerlinde!
Hahaha, looks like you and I have the same reaction to working with stacks of phyllo dough under pressure. I only made baklava once and not only was the preparation extremely stressful but I remember getting seriously scared when pouring the honey syrup onto the hot baked pastry, it started to bubble violently and I thought the whole thing was going to jump off the stovetop. That was too much excitement for me. Your beautiful cups are the perfect solution, thank you for that!
Anytime Nicole! Definitely sooo much easier! Enjoy!
Just made these today. They are amazing!!!
I teach in a high school with a lot of Greek teachers and have tried authentic baklava several times, these are the real deal if not better. I couldn’t find the pre-made cups so I made them myself. It was time consuming but not difficult.
Thanks you!
Yay Jenny! I’m sooo glad you liked them! Bravo for doing homemade cups! Thanks so much for following and commenting!
Could I make these the night before serving? I’m making desserts for my sister’s pre wedding dinner. Also, if you use salted pistachios would you still use the 1 tsp of salt? I can’t wait to try these!
You can bake the phyllo cups the night before and keep them in an airtight container, but if you like them crisper like I do, I would bake them the day of. You can make the nut mixture and the honey mixture the day before and then just put them all together the day of. They really are quite easy if you make those mixtures ahead of time. I have often done that. I would not add the extra salt if you are using salted pistachios. Hope you enjoy!
This recipe looks so positively delicious! They would be so pretty with a dessert buffet seriously indeed!! Pictures are freaking awesome!! I loved it completely. Thanks for sharing this recipe with all of us. Regards
Thank you so much Nehal! You’re so welcome!