Easy Baklava Cups Recipe

Name: Easy Baklava Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pistachios (I used more pistachios, less other nuts); 1/2 cup walnuts (I used pecans instead of both walnuts and almonds); 1/2 cup almonds; 1 lemon, zested; 1/4 cup plus 3 tablespoons sugar; 2 tablespoons butter, melted; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon vanilla extract; 2 (15 count) boxes miniature phyllo cups; 1/2 cup water; 1/4 cup honey

Servings: persons

1/2 cup pistachios (I used more pistachios, less other nuts)
1/2 cup walnuts (I used pecans instead of both walnuts and almonds)
1/2 cup almonds
1 lemon, zested
1/4 cup plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 (15 count) boxes miniature phyllo cups
1/2 cup water
1/4 cup honey

1
Special equipment: 2 (12-cup) mini cupcake pans, food processor.
2
Preheat oven to 350 degrees F.
3
Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
4
Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
5
Place mini phyllo shells in wells of 2 mini cupcake pans.
6
Add 1 teaspoon of the nut mixture into each shell.
7
Bake until filling is hot, about 10 minutes.
8
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
9
Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
10
Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pistachios (I used more pistachios, less other nuts), 1/2 cup walnuts (I used pecans instead of both walnuts and almonds), 1/2 cup almonds, 1 lemon, zested, and more.

Yes, Easy Baklava Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Baklava Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions