Baklava Phyllo Cups
A perfect sweet and salty tailgating appetizer as well as the showstopper on any Christmas cookie platter! These golden gems are so versatile, customizable and ADDICTING!
I have made these for birthdays, cookouts, Christmas cookie platters, tailgating, family gatherings and showers! I get asked for this recipe all of the time…..so, it is nice to finally provide a platform for others to reach all of my recipes at their disposal…..and not have to continue writing them down for everyone. I absolutely LOVE traditional baklava, however, those that have made baklava, know how time consuming it can be. My baklava cups are faster to make, easier to handle and STILL taste just as good! They key is the texture of the nuts you choose…..I find that the finer the texture of the nuts, the more appealing it is to your palate. PERFECTION!
To begin, preheat your oven to 350 degrees Fahrenheit. In a food processor (I used a Ninja), pulse the pecans (I chose pecans for this go-around) until you achieve a a fine/sand consistency.
Add ground pecans, sugar, and cinnamon into a medium sized mixing bowl; mix. Line a mini muffin tin with the phyllo shells. Melt the butter in a small bowl (using a microwave). Add a tablespoon of the melted butter to the pecan mixture; mix. Brush some of the remaining butter in the bottoms of the phyllo shells (leftover butter will be used for subsequent batches). Spoon the pecan mixture into the phyllo cups (fill to the top and then compact each with the back of the spoon). Top each cup with 1/2 teaspoon honey. Bake for 10 minutes.
After baking, remove from oven and immediately drizzle each cup with at least 1/4 Tablespoon more of honey. Transfer to a cooling rack and cool completely. Store in an airtight container.
XOXO,
Kendallraye
Baklava Phyllo Cups
Equipment
- Food Processor
- Medium Mixing Bowl
- Mini Muffin Tin
- Small Bowl
- Pastry Brush
Ingredients
- 5 Tablespoons Butter Salted; Melted
- 3 cups finely chopped pecans, walnuts, almonds or pistachios (I used pecans this time)
- 1/4 cup Sugar
- 2 teaspoons Ground Cinnamon
- 1 ¼ cups Honey
- 5 boxes Mini Phyllo Shells (Found at Walmart)
Instructions
- Preheat your oven to 350°F.
- In a food processor (I used a Ninja), pulse the pecans until you achieve a a fine/sand consistency.
- Add ground pecans, sugar, and cinnamon into a medium sized mixing bowl; mix.
- Line a mini muffin tin with the phyllo shells.
- Melt the butter in a small bowl (using a microwave). Add a tablespoon of the melted butter to the pecan mixture; mix. Brush some of the remaining butter in the bottoms of the phyllo shells (leftover butter will be used for subsequent batches).
- Spoon the pecan mixture into the phyllo cups (fill to the top and then compact each with the back of the spoon).
- Top each cup with 1/2 teaspoon honey.
- Bake for 10 minutes.
- After baking, remove from oven and immediately drizzle each cup with at least 1/4 Tablespoon more of honey.
- Transfer to a cooling rack and cool completely. Store in an airtight container.
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