30mGreek Honey Walnut Baklava Cups
A grocery-practical Greek baklava-inspired dessert with crisp mini phyllo shells, honey, walnuts, butter, and cinnamon. These bite-size pastry cups deliver layered baklava flavor without hand-layering phyllo.
- Energy
- 110 calories per serving
- Protein
- 1.8 g per serving
- Carbs
- 9.5 g per serving
- Fat
- 7.8 g per serving
- Sodium
- 27 mg per serving
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Cook this recipe
- frozen mini phyllo shells-15 shell
- walnuts-1 cup
- honey-0.33 cups
- unsalted butter-3 tbsp
- light brown sugar-2 tbsp
- water-2 tbsp
- fresh lemon juice-1 tsp
- ground cinnamon-1 tsp
- vanilla extract-0.5 tsp
- kosher salt-0.13 tsp
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.
In a small bowl, stir together the walnuts, 2 tablespoons melted butter, brown sugar, cinnamon, and salt until the mixture looks evenly moistened and sandy.
Spoon the walnut filling into the shells, using about 1 rounded teaspoon per cup. Drizzle the remaining 1 tablespoon melted butter over the filled cups.
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.
While the cups bake, combine the honey, water, and lemon juice in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes, until the syrup is loose, glossy, and bubbling gently.
Hot honey syrup is sticky and can burn skin quickly, so stir and spoon it carefully.
Remove the syrup from the heat and stir in the vanilla extract. Keep the syrup warm and pourable until the cups come out of the oven.
Keep the hot saucepan handle stable and angled away from the edge of the stove.
Spoon about 1 teaspoon warm honey syrup over each hot baklava cup, letting it sink into the walnut filling without flooding the shells.
Spoon hot syrup slowly to avoid sticky splashes that can burn skin.
Let the cups rest for 10 minutes before serving, until the syrup has settled and the shells stay crisp at the edges.
Let the baklava cups cool briefly before eating to avoid burns from the syrup.
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