Best Honey Baklava Cups Recipes

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BAKLAVA CUPS RECIPE



Baklava Cups Recipe image

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe (see notes)

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 9

1/2 cup granulated sugar
1 Tbsp lemon juice (from 1/2 small lemon)
1/3 cup water
1/4 cup honey
30 shells (2 boxes, 15 count each) Athens® Mini Fillo Shells
2 cups nuts (we used 1 1/2 cups walnuts + 1/2 cup salted pistachios)
1/2 tsp cinnamon
3 Tbsp unsalted butter (melted)
1/4 cup chocolate chips ( melted to drizzle for garnish (optional))

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.

Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 4 mg, Sugar 6 g, ServingSize 1 serving

HONEY BAKLAVA CUPS



Honey Baklava Cups image

Make and share this Honey Baklava Cups recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 75 cups

Number Of Ingredients 14

1 cup chopped walnuts
1 cup chopped pecans
1/2 cup slivered almonds
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 (2 ounce) packages frozen miniature phyllo cups
1/2 cup butter, melted
3/4 cup water
1/2 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 cinnamon stick
1/4 cup honey

Steps:

  • Preheat oven to 325°.
  • In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
  • Pulse until nuts are almost ground.
  • Place phyllo cups on a rimmed baking sheet.
  • Brush inside of shells with melted butter.
  • Spoon nut mixture evenly into phyllo cups.
  • Bake for 18-20 minutes or until nuts are golden brown.
  • Let cool for 30 minutes.
  • Meanwhile, make syrup--in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
  • Bring to a boil over med-high heat.
  • Decrease heat and simmer for 20 minutes.
  • Strain mixture, discarding solids.
  • Stir honey into sugar mixture.
  • Let cool for 10 minutes.
  • Place cooled baklava cups in paper liners.
  • Spoon Honey Citrus Syrup evenly over each baklava cup.
  • Let stand for 2 hours.

Nutrition Facts : Calories 57.8, Fat 3.9, SaturatedFat 1, Cholesterol 3.2, Sodium 28.4, Carbohydrate 5.6, Fiber 0.5, Sugar 3.1, Protein 0.8

BAKLAVA RECIPE



Baklava Recipe image

This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.

Provided by Natasha of NatashasKitchen.com

Categories     Medium/Advanced

Time 2h15m

Number Of Ingredients 9

16 oz phyllo dough (thawed by package instructions)
1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
1 lb walnuts, finely chopped ((about 4 cups))
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish (optional)

Steps:

  • Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
  • Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
  • Butter the bottom and sides of a 13x9 non-stick baking pan.
  • In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
  • Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
  • Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
  • Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
  • Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
  • Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Nutrition Facts : Calories 255 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

EASY BAKLAVA CUPS



Easy Baklava Cups image

Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!

Provided by Peacefulone

Categories     Dessert

Time 30m

Yield 30 pieces

Number Of Ingredients 12

1/2 cup pistachios (I used more pistachios, less other nuts)
1/2 cup walnuts (I used pecans instead of both walnuts and almonds)
1/2 cup almonds
1 lemon, zested
1/4 cup plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 (15 count) boxes miniature phyllo cups
1/2 cup water
1/4 cup honey

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 CUPS



Baklava Cups image

Provided by Sunny Anderson

Categories     dessert

Time 6h5m

Yield 30 pieces

Number Of Ingredients 12

1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey
Special equipment: 2 (12-cup) mini cupcake pans, food processor

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.

WALNUT-AND-HONEY BAKLAVA



Walnut-and-Honey Baklava image

The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes one 12-inch baklava

Number Of Ingredients 6

4 cups walnut halves
1 1/2 teaspoons ground cinnamon
1 3/4 cups sugar
1/2 cup honey, preferably Greek
28 sheets phyllo (from a 1 1/2-pound package), thawed if frozen
2 1/2 sticks (1 1/4 cups) unsalted butter, melted, plus more for brushing

Steps:

  • Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.
  • In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely.
  • Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.
  • Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.
  • Bake until deep golden brown, 35 to 40 minutes. Remove from oven; pour syrup over baklava. Let cool completely before serving.

BAKLAVA



Baklava image

Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava-a traditional walnut strudel. The recipe uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort. -Judy Losecco, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 11

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange zest

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.

Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

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