Best Easy Baklava Cups Recipes

BAKLAVA CUPS

Steps:

• Preheat oven to 350 degrees F.
• Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the 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 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 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.

BAKLAVA CUPS

Steps:

• Preheat the oven to 350 degrees.
• Place the shells on a baking sheet.
• Mix the sugar and chopped nuts and fill the shells.
• Bake for 8 minutes or until the shells are lightly browned.
• Mix the honey and water in a small bowl and drizzle over the nuts.
• Serve warm or at room temperature.

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 PHYLLO CUPS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
• Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
• Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
• Bake for about 8 minutes until the pastry is crisp and golden.
• To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
• Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
• Grate over a little lemon zest to garnish. Let cool slightly before serving.

BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.