Baklava Cups Recipe

These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells by Athens® brand come pre-baked and make the process way easy. We partnered with Athens® to create this delicious treat and I hope it becomes a new holiday tradition for you. Bring these to your Thanksgiving, Christmas or New Year's party and they will fly off the plate! They are easy to serve and your fingers stay clean.

Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible.

Ingredients

• ½ cup granulated sugar
• 1 Tbsp lemon juice (from ½ small lemon)
• ⅓ cup water
• ¼ cup honey
• 2 packages (15 count, each) Athens® Mini Fillo Shells
• 2 cups nuts (we used 1½ cups walnuts + ½ cup salted pistachios)
• ½ tsp cinnamon
• 3 Tbsp unsalted butter, melted
• Melted chocolate chips to drizzle for garnish, optional

Instructions

1. Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: ½ cup sugar, 1 Tbsp lemon juice, ⅓ cup water and ¼ 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.
2. In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in ½ tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
3. 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.
4. 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 ½ 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.

Source:natashaskitchen.com

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