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Baklava Cups
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5 from 1 vote

Baklava Cups

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 15 mini cups
Author: Mary Ann Dwyer


  • 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.