Easy Mini Baklava Cups

These Mini Baklava Cups are a cute, bite sized dessert with all the flavors of baklava - but without all the work! Only a few ingredients and 20 minutes will give you these perfect mini desserts!

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Course: Appetizers, Desserts, Snacks

Cuisine: greek

Keyword: Dairy Free, Easy Recipes, Game Day, Holiday Recipes, Quick Recipes, Vegan Recipes, Vegetarian recipes

Prep Time: 1 hour 2 minutes

Cook Time: 1 hour 2 minutes

Total Time: 2 hours 3 minutes

Servings: Cups

Calories: 132kcal

Author: Meghan McMorrow | Fox and Briar

Ingredients

15 frozen phyllo mini cups
1 cup walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon granulated sugar
2 tablespoons melted butter unsalted

For the Syrup:

1/2 cup granulated sugar
1/2 cup water
1 tablespoon lemon juice

Instructions

Preheat oven to 350°F
Make the syrup. Combine 1/2 cup sugar and 1/2 cup water in a medium sauce pan. Bring to a simmer, stir until sugar is dissolved . Reduce heat to low and simmer 10-15 minutes, until syrup is a light golden color. Remove from heat and stir in the lemon juice. Set aside.
Meanwhile, prepare the baklava cups. Add the walnuts to a food processor and pulse until coarsely ground. Add the cinnamon, nutmeg and 1 tablespoon of sugar, pulse a few times to combine. Pour in the butter, pulse 2-3 more times to mix. The walnuts should be about the same texture as breadcrumbs - not too finely ground.
Place the phyllo cups in a mini muffin tin (you can also just put them on a cookie sheet if you don't have a mini muffin tin). Evenly divide the walnut filling between the phyllo cups.
Bake for 12-15 minutes, until golden. Remove from oven, and while they are still hot, spoon 1-2 teaspoons of the lemon syrup over each cup.

Notes

Best served right away, but leftovers can be stored in an airtight container.

Nutrition

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

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