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!
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.