Phyllo Cups Recipes

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BAKLAVA PHYLLO CUPS



Baklava Phyllo Cups image

Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon-irresistible.

Provided by Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 8

2 to 3 sheets of store-bought phyllo pastry dough, thawed
1 tablespoon olive oil, to brush the pastry
4 ounces shelled pistachios
1 teaspoon ground cinnamon
1/4 cup plus 1 tablespoon agave
4 ounces light brown sugar
1 tablespoon fresh lemon juice
1 lemon, zested

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.

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