Ah, baklava—just the thought makes my taste buds tingle with anticipation! This no-bake version is like a whirlwind of sweet, nutty delight packed into a tiny cup, perfect for those afternoons when the sun’s warmth feels like a hug and you want something indulgent yet effortless. Remember that time when everyone thought “Barbenheimer” was the event of the year? Well, these baklava cups are the culinary equivalent—fun, unexpected, and a total hit at your next gathering.
Steps
- Begin by preheating your oven to 350°F (175°C). In a small saucepan, mix together the syrup components: sugar, lemon juice, water, and honey. Heat the mixture on medium-high until it boils and the sugar dissolves, then lower the heat and let it boil gently for four minutes without stirring. Remove from heat and allow the syrup to cool at room temperature while you prepare the rest.
- Use a food processor to coarsely chop the nuts, then transfer them to a mixing bowl. Stir in the cinnamon followed by the melted butter, ensuring everything is well combined.
- Place 30 mini phyllo cups on a rimmed baking sheet, and fill each cup with approximately two teaspoons of the nut mixture. Press the tops down gently with your fingertips and bake for 10 minutes at 350°F (175°C).
- Once baked, immediately drizzle the cooled syrup over the nuts in each cup, starting with one teaspoon per cup. Repeat with an additional half teaspoon until all syrup is absorbed. Allow the cups to sit at room temperature for at least six hours or overnight to fully develop the flavors and soften the cups.
- Optionally, drizzle with melted chocolate before serving. If desired, refrigerate the chocolate-drizzled cups to help the chocolate set for easier handling.
Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice (from half a small lemon)
- 1/3 cup water
- 1/4 cup honey
- 2 packages (each containing 15) Athens® Mini Fillo Shells, frozen
- 2 cups mixed nuts (1 1/2 cups walnuts and 1/2 cup salted pistachios suggested)
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- Melted chocolate chips for drizzling, optional
Nutritional Values
Calories: 2970 kcal | Carbs: 441g | Protein: 45g | Fat: 156g | Saturated Fat: 36g | Cholesterol: 93mg | Sodium: 120mg | Potassium: 1740mg | Sugar: 180g | Vitamin A: 1200IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 6mg
FAQ
- Can I use different types of nuts for the baklava cups?
- Absolutely! While the recipe uses a mix of walnuts and pistachios, you can substitute or add other nuts like pecans, almonds, cashews, or peanuts according to your preference.
- How far in advance can I prepare the baklava cups?
- These baklava cups can be made up to two weeks in advance. Simply store them at room temperature or refrigerate them until ready to serve.
- Can I freeze the baklava cups for later use?
- Yes, you can freeze the baklava cups for up to three months. Use the original packaging for storage, sealing the ends with tape and wrapping the box with plastic wrap. Thaw at room temperature before serving.
- Is it necessary to drizzle chocolate over the baklava cups?
- Drizzling chocolate is optional. It adds an extra layer of flavor and can make serving easier if you refrigerate them after applying the chocolate.
- What is the best way to serve these baklava cups at a party?
- These mini baklava cups are perfect for parties as they are easy to handle and serve. They don’t require utensils, and the pre-baked fillo shells help keep fingers clean.
Tips
- Customize Nut Mixture: While the recipe uses a blend of walnuts and pistachios, feel free to experiment with your favorite nuts such as almonds, pecans, or cashews for a unique flavor profile.
- Perfecting the Syrup: Allow the syrup to cool to room temperature before spooning it over the baked cups. This helps the syrup soak in better and ensures the cups remain moist and flavorful.
- Make-Ahead Convenience: You can prepare these baklava cups up to two weeks in advance. Store them at room temperature or refrigerate, making them a perfect stress-free dessert for holiday gatherings.
- Freezing Tip: For longer storage, freeze the baklava cups by placing them back into their original packaging, sealing the ends with tape, and wrapping the entire box in plastic wrap. They can be frozen for up to three months and thawed at room temperature before serving.
Equipment
- Food Processor – For pulsing the nuts.
- Mini Cookie Scoop – To make the portioning process easier.
- Rimmed Baking Sheet – For arranging the mini phyllo cups.
- Small Saucepan – For preparing the syrup.
