Mini Baklava Cups Recipes

MINI BAKLAVA

Steps:

• Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.

BAKLAVA CUPS RECIPE

Steps:

• Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
• In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
• Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
• Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.

MINI BAKLAVA CUPS

Steps:

• To make phyllo cups, lightly butter 1 sheet of phyllo pastry. Top it with another sheet and brush it lightly with melted butter. Repeat the last step two more times. Grease 1, 24-cup, or 2, 12-cup non-stick mini muffin pans with vegetable oil spray. With a 3" round cookie cutter, cut the layered pastry into 24 rounds. Nestle a round of pastry into each slot of the pan(s), gently forming it into a cup shape. Cover cups with plastic wrap until ready to fill. Preheat the oven to 375°F. Place honey and 2 Tbsp. butter in a 1-cup glass measuring cup and microwave 30 seconds to 1 minute, or until butter is melted. Mix in the lemon zest and cinnamon. Divide the nuts among the phyllo cups. Divide and pour 3/4 tsp. of honey mixture over the nuts in each cup. The nuts won't be completely covered. Bake for 8 to 10 minutes, until cups are golden. (Don't worry if filling bubbles over a bit.) Remove from the oven and let cups cool in the pan 10 minutes. Line a baking sheet parchment paper. After cups have cooled 10 minutes, use a thin spatula to carefully remove them from the pan and set on the baking sheet. (Don't let cups completely cool in muffin pan, or you won't get them out.) Let cups cool to room temperature on the baking sheet. Tent with plastic wrap and keep at room temperature until needed. When ready to serve, drizzle each baklava cup with a bit of honey and enjoy. Recipe options: If desired, you could use just walnut halves in this recipe, replacing the pistachios called for with another 1/3 cup of them.

MINI PISTACHIO BAKLAVAS

Steps:

• Lay the phyllo tart shells out on a serving platter.
• Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
• Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.

EASY BAKLAVA CUPS

Steps:

• Special equipment: 2 (12-cup) mini cupcake pans, food processor.
• Preheat oven to 350 degrees F.
• Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
• Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
• Place mini phyllo 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 into each cup and allow it to soak in, then repeat with another teaspoon.
• Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

BAKLAVA MINI BITES

Steps:

• Melt 1/2 cup butter in 1-quart saucepan.
• Stir in 1/2 cup honey, lemon juice and cinnamon.
• Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes).
• Remove from heat.
• Combine thickened honey mixture, walnuts and raisins in small bowl; mix well.
• Cool to room temperature (1 hour).
• Heat oven to 350°F.
• Cut phyllo sheets in half crosswise (14x9-inch rectangle).
• Place 1 1/2 cups filling on end of each phyllo rectangle.
• Roll up, starting at long (14-inch) edge.
• Combine all glaze ingredients; brush over top of dough.
• Cut into 1-inch slices with sharp knife.
• Repeat with remaining phyllo dough.
• Place baklava slices onto ungreased baking sheet, cut-side down.
• Bake for 8 to 10 minutes or until lightly browned.
• Let stand 1 to 2 minutes; remove from baking sheet.
• Serve warm or cool.