Description
Delightful mini baklava cups filled with sweet and crunchy pecan and walnut mixture, drizzled with caramel sauce.
Ingredients
Scale
- 12 mini phyllo shells
- 1 cup finely chopped pecans
- 0.25 cup finely chopped walnuts
- 0.25 cup unsalted butter, melted
- 0.25 cup packed brown sugar
- 2 tablespoons honey
- 0.33 cup thick caramel sauce plus extra for drizzling
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 1 pinch ground nutmeg or ground cloves
- 0.25 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Place the mini phyllo shells in a mini muffin tin or on a baking sheet lined with parchment paper.
- Optionally, lightly toast the chopped pecans and walnuts. Heat a dry skillet over medium heat. Add the nuts and cook for 3–4 minutes, stirring often until fragrant. Let them cool slightly afterward.
- In a medium bowl, mix together the chopped pecans, walnuts, brown sugar, ground cinnamon, nutmeg or cloves, and kosher salt. Stir until all the nuts are evenly coated.
- Pour the melted butter, honey, vanilla extract, and about 3 tablespoons of the caramel sauce into the nut mixture. Stir well until the mixture looks glossy and sticky.
- Spoon the nut mixture into each phyllo shell, packing it in firmly and mounding it slightly above the rim.
- Bake the filled shells in the preheated oven for 10–12 minutes until the edges are deep golden and the mixture starts bubbling.
- Once done, take the pan out of the oven and allow the baklava cups to cool for 5–10 minutes.
- While it cools, warm the remaining caramel sauce until pourable and drizzle it generously over the warm cups.
- Serve the baklava cups warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. They can also be frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg