Mini Baklava Cups

These bite-sized mini baklava cups are the perfect party dessert hors d’oeuvres! They’ve got the crisp, flaky, syrupy-sweet deliciousness of traditional baklava, but they’re much simpler to prepare. Instead of layering sheet after sheet of phyllo dough yourself, learn how to make mini baklava in phyllo cups from the freezer section—including a simple homemade honey syrup.

Developed by Alyssia Sheikh of Mind Over Munch.

Prep Time 35 mins

Cook Time 45 mins

Yields ~45 baklava bites

Baklava Bites

⅓ cup walnuts

⅓ cup pistachios, shelled

⅓ cup hazelnuts, or almonds

⅓ cup Sunsweet® Pitted Dates, rough chopped

1 Tbsp sugar

½ tsp cinnamon

pinch of ground cloves

¼ tsp salt

1 Tbsp butter, melted

3 packs mini phyllo pastry shells, (45 shells total, 15 per pack)

Honey Syrup½ cup cold water

¼ cup sugar

¼ cup honey

1 Tbsp lemon juice

Honey Syrup

Add cold water and sugar to a saucepan over high heat, stirring until sugar dissolves. Then add honey and lemon juice, stirring to integrate.

Bring to a boil, then lower heat and simmer 10-20 minutes, until mixture thickens to a slightly syrupy consistency.

Remove from heat and set aside until mini baklava are ready.

Mini Baklava

Preheat oven to 350°F (180°C).

Toast nuts on a baking sheet for 8-10 minutes, until golden and fragrant. Allow to cool slightly.

Add toasted nuts to a food processor with dates, sugar, cinnamon, cloves, salt, and melted butter. Pulse to combine, until nut mixture is finely chopped.

Fill mini phyllo shells with ~1 tsp nut mixture or more. (Feel free to make them heaping!)

Bake for 10 minutes, until filling is hot and phyllo shells are crisp and browned.

Remove from oven and spoon ~½ tsp honey syrup onto each mini baklava.

Refrigerate 5 hours or overnight. (Or rest at room temperature.)

Yields ~45 mini baklava.

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