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Pecan Pistachio Baklava Cups

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These Pecan Pistachio Baklava Cups are flaky, nutty, and sweet little bites of heaven. Made with buttery phyllo shells, a mix of pecans and pistachios, and a drizzle of spiced honey syrup, they offer all the delicious flavor of traditional baklava without the fuss. Perfect for holidays, parties, or a quick dessert tray treat!

Ingredients

Scale

For the Nut Filling:

  • 1/2 cup finely chopped pecans

  • 1/2 cup finely chopped pistachios (shelled, unsalted)

  • 2 tbsp granulated sugar

  • 1/2 tsp ground cinnamon

  • 1/8 tsp ground cloves (optional)

  • 2 tbsp melted butter

For the Syrup:

  • 1/4 cup honey

  • 2 tbsp water

  • 1 tbsp granulated sugar

  • 1/2 tsp lemon juice

  • 1/4 tsp ground cinnamon

  • Dash of vanilla extract

Other:

  • 1 package mini phyllo shells (about 15 count, thawed if frozen)

  • Extra chopped nuts for garnish (optional)

Instructions

  1. Preheat Oven:

    • Preheat oven to 350°F (175°C).

    • Place phyllo shells on a baking sheet.

  2. Make the Nut Filling:

    • In a bowl, mix chopped pecans, pistachios, sugar, cinnamon, cloves, and melted butter until well combined.

    • Spoon about 1–2 teaspoons of the nut mixture into each phyllo shell.

  3. Bake the Cups:

    • Bake for 10–12 minutes, or until the shells are golden and the nuts are lightly toasted.

    • Remove from oven and let cool slightly.

  4. Make the Syrup:

    • While the cups bake, combine honey, water, sugar, lemon juice, cinnamon, and vanilla in a small saucepan.

    • Bring to a simmer over medium heat and cook for 3–4 minutes until slightly thickened.

    • Remove from heat and let cool for a minute or two.

  5. Drizzle and Serve:

    • Drizzle warm syrup over each baklava cup while still warm.

    • Let soak for at least 10 minutes before serving.

    • Garnish with extra chopped pistachios or a dusting of cinnamon if desired.

Notes

  • For deeper flavor, make the syrup ahead of time and let it cool before drizzling.

  • These are best served the day they’re made but can be stored at room temperature in an airtight container for up to 2 days.

  • Try adding a touch of orange zest to the syrup for a citrusy twist.

Find it online: https://ukfinda.com/pecan-pistachio-baklava-cups/