Mini Baklava Cups

I love baklava but the idea of buttering layers of phyllo dough just seems a bit too tedious some times. I love this recipe as an easy alternative.  You will need two mini cupcake pans to make these as listed, but if you don't have them you can use a rimmed baking sheet.  Just be sure to keep the cups placed tightly together.

Printable Recipe

Ingredients
½ cup pistachios
½ cup walnuts
½ cup almonds
¼ cup, plus 3 Tbsp. sugar
2 Tbsp. butter, melted
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. vanilla extract
2 boxes mini filo shells, 15 shells each
½ cup water
¼ cup honey


Directions
Preheat oven to 350°F..Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes. Allow nuts cool slightly, then add to a food processor along with 3 Tbsp. of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell.  Bake until filling is hot, about 8-10 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.   Cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 tsp. syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 6 hours, or overnight.