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Recipe combo

Greek 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.

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Ingredients and instructions

Servings
15
Total time
30 min
Prep
15 min
Cook
15 min

Ingredients

  • 15 Count frozen mini phyllo shells - 15 (shells)
  • 1 Cup walnuts, finely chopped - 1 (cup), finely chopped
  • 3 Tablespoon unsalted butter, melted - 3 (tablespoons), melted
  • 0.33 Cup honey - 1/3 (cup)
  • 2 Tablespoon light brown sugar - 2 (tablespoons)
  • 2 Tablespoon water - 2 (tablespoons)
  • 1 Teaspoon fresh lemon juice - 1 (teaspoon)
  • 0.5 Teaspoon vanilla extract - 1/2 (teaspoon)
  • 1 Teaspoon ground cinnamon - 1 (teaspoon)
  • 0.13 Teaspoon kosher salt - 1/8 (teaspoon)

Instructions

  1. Prep shells, nuts, and butter

    1. 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*.

  2. Crisp the empty shells

    2. 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.

  3. Mix the walnut filling

    3. 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*.

  4. Fill the cups

    4. 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.

  5. Bake the filled cups

    5. Bake for *7 to 9 minutes*, until the walnut tops smell *toasty* and the phyllo edges are *deep golden and crisp*.

  6. Simmer the honey syrup

    6. 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*.

  7. Finish the syrup

    7. 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.

  8. Syrup the hot cups

    8. Spoon about *1 teaspoon warm honey syrup* over each hot baklava cup, letting it sink into the *walnut filling* without flooding the shells.

  9. Rest and serve

    9. Let the cups rest for *10 minutes* before serving, until the syrup has settled and the shells stay *crisp at the edges*.