Greek Honey Walnut Baklava Cups
Small walnut and honey pastries in ready-made mini phyllo shells, with excess syrup offered alongside. Allow about 45 minutes including the final rest, longer if needed for the hot syrup to cool safely.
- baklava
- dessert
- global desserts
- Greek
- honey
- pastry
- Vegetarian
- walnuts
Shopping options
Check ingredients to include themPackage used · most used first
frozen mini phyllo shells · 15 Count
Athens Phyllo Mini Crusts
50%
Details
walnuts, finely chopped · 1 Cup
Kroger® Walnut Pieces
50%
Details
honey · 16 Teaspoon
Smart Way™ Honey
17%
Details
fresh lemon juice · 1 Teaspoon
Fresh Large Lemon - Each
11%
Details
unsalted butter, melted · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
ground cinnamon · 1 Teaspoon
McCormick Ground Cinnamon
3%
Details
vanilla extract · 0.5 Teaspoon
Private Selection® Pure Vanilla Extract
2%
Details
light brown sugar · 2 Tablespoon
Kroger® Light Brown Sugar
0%
Details
kosher salt · 0.13 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
water · 2 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 15 servings
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Cook this recipe
- frozen mini phyllo shells-15 shell
- walnuts-1 cup
- honey-1/3 cup
- unsalted butter-3 tablespoons
- light brown sugar-2 tablespoons
- water-2 tablespoons
- fresh lemon juice-1 teaspoon
- ground cinnamon-1 teaspoon
- vanilla extract-1/2 teaspoon
- kosher salt-1/8 teaspoon
Preheat the oven to 350°F. Arrange the frozen mini phyllo shells on a rimmed baking sheet, finely chop the walnuts, and melt the butter.
Bake the empty shells for 5 minutes, until they feel dry and lightly crisp. Let them stand on the baking sheet while you make the filling.
Use oven mitts when handling the hot baking sheet.
Mix the walnuts, two-thirds of the melted butter, brown sugar, cinnamon and salt until evenly moistened and sandy.
Divide all the walnut filling evenly among the shells, gently settling it with a small mound on top. Drizzle evenly with the remaining butter.
Bake for 7 to 9 minutes, until the walnut tops smell toasty and the phyllo edges are deep golden and crisp.
Use oven mitts when handling the hot baking sheet.
Simmer the honey, water and lemon juice over medium-low heat until gently bubbling, about 3–4 minutes. Remove from the heat.
Hot honey syrup is sticky and can burn skin quickly, so stir and spoon it carefully.
Stir the vanilla into the syrup off the heat and keep it warm and pourable.
Keep the hot saucepan handle stable and angled away from the edge of the stove.
Spoon warm syrup onto the hot pastries gradually, letting it absorb without flooding the shells. Start with about 1 teaspoon per pastry; offer any syrup that will not absorb alongside after cooling.
Spoon hot syrup slowly to avoid sticky splashes that can burn skin.
Rest for at least 10 minutes and longer if the filling or syrup is still too hot to eat. Serve with reserved syrup in small amounts as desired.
Let the baklava cups cool briefly before eating to avoid burns from the syrup.
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