Baklava Cups

Posted by Vanessa in Cooking, May 1, 2011

I found another great ingredient at the grocery store that I’ll showcase in two absolutely delicious recipes this week.  The ingredient – prebaked mini filo tart shells.  (Look for them in your grocer’s freezer section near the puff pastry sheets and frozen bags of fruit.  They come in a box of 15 shells each.)  I love how little and cute they are and the texture is so crisp and flaky, perfect for miniature desserts or even savory bites too.

These baklava cups are probably my favorite thing I’ve done with them so far.  It has to be the easiest way ever to make this Greek treat.  They’re nutty (obviously) with hints of honey sweetness and the finishing syrup makes for a satisfying bite paired with the flaky pastry. Even The Phoenix, who’s not a huge baklava fan, thought these were great and was quite disappointed when they were gone.

The size of the tart makes them a hit for a bite-size dessert at graduation parties,  baby showers…you name it, it works for it.  And, they need to be made ahead of time which always works when preparing for a party.  You gotta give these a try, and with such a short prep time, there’s really no reason not to.

Oh, and a quick savory suggestion for the filo shells…chicken salad.  I’d use this recipe (or any favorite you have), but just cut everything up in a super small dice and stuff in the shells.  But don’t forget to crisp up your shells in the oven for a couple minutes first before filling them.  Yum!

Baklava Cups

recipe from Sunny Anderson
  • Prep Time: 10 minutes.
  • Cook Time: 10 minutes.
  • Ready in 20 Minutes.
  • Makes: 30 Pieces
  • 1/2 cup pistachios
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1 lemon, zested
  • 1/4 cup, plus 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 boxes pre-baked mini filo shells, 15 shells each (find them in the freezer section near the puff pastry)
  • 1/2 cup water
  • 1/4 cup honey
  • Preheat oven to 350 degrees.
  • Add the nuts to a food processor along with the lemon zest, 3 tablespoons sugar, butter, cinnamon, salt and vanilla and pulse to combine.
  • Place mini filo 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 over each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

One Response to “Baklava Cups”

  1. Sue says:

    Looks delicious. I will definitely try this one.

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