BAKLAVA CUPS RECIPE
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
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
MINI BAKLAVA
Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. -Margaret Guillory, Eunice, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.
Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SIMPLE BAKLAVA
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 24 baklava pieces
Number Of Ingredients 11
Steps:
- Special equipment: 2 mini-muffin tins
- Preheat the oven to 350 degrees F.
- Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
- On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
- Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
BAKLAVA CUPS
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.
BAKLAVA MINI BITES
Make and share this Baklava Mini Bites recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 38m
Yield 28 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1/2 cup butter in 1-quart saucepan.
- Stir in 1/2 cup honey, lemon juice and cinnamon.
- Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes).
- Remove from heat.
- Combine thickened honey mixture, walnuts and raisins in small bowl; mix well.
- Cool to room temperature (1 hour).
- Heat oven to 350°F.
- Cut phyllo sheets in half crosswise (14x9-inch rectangle).
- Place 1 1/2 cups filling on end of each phyllo rectangle.
- Roll up, starting at long (14-inch) edge.
- Combine all glaze ingredients; brush over top of dough.
- Cut into 1-inch slices with sharp knife.
- Repeat with remaining phyllo dough.
- Place baklava slices onto ungreased baking sheet, cut-side down.
- Bake for 8 to 10 minutes or until lightly browned.
- Let stand 1 to 2 minutes; remove from baking sheet.
- Serve warm or cool.
Nutrition Facts : Calories 133.9, Fat 9.4, SaturatedFat 2.9, Cholesterol 9.8, Sodium 43.7, Carbohydrate 12.7, Fiber 0.8, Sugar 8.9, Protein 1.7
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