Pecan Pistachio Baklava Cups

Pecan Pistachio Baklava Cups are a modern twist on traditional baklava, served in convenient, bite-sized phyllo shells. These crisp, golden cups are filled with a sweet and nutty mixture of chopped pecans and pistachios, spiced with cinnamon, and topped with a honey syrup that soaks into every crunchy layer. Elegant, easy, and bursting with rich flavor, these mini baklava bites are perfect for entertaining or enjoying with tea or coffee.

Why You’ll Love This Recipe

• All the flavor of baklava in a fraction of the time
• No need to layer phyllo sheets—uses pre-made phyllo cups
• Individual servings—perfect for parties or platters
• Sweet, nutty, spiced filling with a hint of citrus
• Quick to prepare and impressive to serve
• Less mess and easier to store than traditional baklava
• Customizable with different nut combinations
• Can be made ahead of time
• Naturally dairy-free (if using dairy-free phyllo shells)
• Ideal for holidays, special occasions, or everyday indulgence

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini phyllo shells (store-bought)
• Chopped pecans
• Chopped pistachios
• Ground cinnamon
• Brown sugar or granulated sugar
• Melted butter or olive oil
• Honey
• Water
• Lemon juice or orange zest
• Vanilla extract

directions

1. Preheat the oven to 350°F (175°C) and place phyllo cups on a baking sheet.
2. In a bowl, mix chopped pecans, pistachios, cinnamon, and brown sugar.
3. Stir in melted butter or olive oil until the mixture is well coated.
4. Spoon the nut mixture into each phyllo cup, filling to the top.
5. Bake for 10–12 minutes until the nuts are toasted and the shells are golden.
6. While the cups are baking, prepare the honey syrup by combining honey, water, lemon juice (or orange zest), and vanilla extract in a small saucepan.
7. Bring to a gentle simmer over medium heat and cook for 5–6 minutes until slightly thickened.
8. Remove the cups from the oven and immediately spoon or drizzle the warm honey syrup over each cup.
9. Allow the syrup to soak in for at least 10 minutes before serving.
10. Serve warm or at room temperature, optionally garnished with a sprinkle of extra chopped nuts or a dusting of cinnamon.

Servings and timing

• Yield: 15 mini baklava cups (1 standard pack of phyllo shells)
• Prep Time: 10 minutes
• Bake Time: 10–12 minutes
• Total Time: About 25 minutes

Variations

• Walnut Classic: Replace pecans with walnuts for a more traditional baklava flavor.
• Chocolate Drizzle: Add a drizzle of dark chocolate over the cooled cups for a modern twist.
• Rosewater Infusion: Add a splash of rosewater to the honey syrup for a floral aroma.
• Orange-Spice: Use orange zest and cardamom in the nut filling for a Middle Eastern flair.
• Nut-Free Option: Use seeds (like sunflower or pumpkin) for an allergy-friendly version.
• Mini Muffin Version: Use phyllo dough layers in a mini muffin tin if you don’t have shells.

storage/reheating

Store baklava cups in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They can be frozen for up to 2 months—thaw at room temperature before serving. To re-crisp the shells slightly, place in a 300°F oven for 5 minutes. Best served at room temperature or lightly warmed.

FAQs

Can I make these in advance?

Yes! Make them a day ahead and store in an airtight container. The flavors develop even more over time.

Can I use regular phyllo dough?

Yes, but it takes more effort. Layer, butter, and cut sheets into mini muffin tins to form cups before baking.

What type of pistachios should I use?

Use unsalted, shelled pistachios for the best texture and flavor control.

Is there a substitute for honey in the syrup?

You can use maple syrup or agave, but it will change the flavor profile.

How do I keep phyllo cups from getting soggy?

Don’t overfill with syrup and serve soon after assembly for best texture.

Can I use only one type of nut?

Absolutely. You can use just pecans, pistachios, or another favorite nut.

Are these very sweet?

They’re sweet but balanced—especially with the addition of lemon juice or citrus zest in the syrup.

Do I need to toast the nuts beforehand?

Not necessary—they’ll toast slightly in the oven while baking.

Can I make these vegan?

Yes, use olive oil or vegan butter and make sure your phyllo shells are dairy-free.

What can I serve these with?

They’re great with tea, coffee, or as part of a dessert board or holiday cookie tray.

Conclusion

Pecan Pistachio Baklava Cups are the ultimate shortcut to an elegant, flavorful dessert. With their crisp shells, rich nut filling, and sweet syrupy finish, they offer everything you love about traditional baklava—without the hassle. Easy to make, easy to serve, and impossible to resist, these mini treats are sure to become a go-to recipe for entertaining or treating yourself.

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