Mini Phyllo Baklava Cups Recipes

BAKLAVA CUPS RECIPE

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.

MINI PHYLLO BAKLAVA CUPS RECIPE

Steps:

• Combine water, lemon juice and honey in a saucepan. Bring to a boil, stir so the honey can dissolve. Cook for 2 minutes. Turn off the heat. Let the syrup cool to room temperature.
• Preheat oven to 325 F. Arrange the mini cups on a baking sheet.
• In a small bowl, combine nuts, lemon juice, butter and cinnamon. Stir to combine.
• Divide mixture between the phyllo cups. Bake for 8-10 minutes, keeping an eye on them, so they don't burn.
• Take out of the oven, and add about 1 tbsp of the room temperature syrup to each phyllo cup. Add more syrup if they appear too dry.
• Let the cups cool and top with coconut flakes, melted chocolate, cacao nibs or hemp seeds. Serve immediately or refrigerate for up to 1 week.

MINI BAKLAVA

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.

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 PHYLLO CUPS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
• Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
• Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
• Bake for about 8 minutes until the pastry is crisp and golden.
• To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
• Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
• Grate over a little lemon zest to garnish. Let cool slightly before serving.