Easy Baklava Cups
Prep time
Cook time
Total time
Serves: 15 mini cups
  • ½ cup granulated sugar
  • ¼ cup honey
  • ½ cup water
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • 1 cup chopped mixed nuts (I used pistachios, pecans, almonds and walnuts)
  • 1 box mini phyllo shells (15 shells)
  • 1 teaspoon orange blossom water OR 2 teaspoons orange zest
  • Pomegranate arils, for garnish
  1. In a medium saucepan over medium-high heat, stir the sugar, honey, water, lemon juice and cinnamon, until the sugar has dissolved. Reduce the heat to medium-low and simmer for 7-8 minutes. Set aside and allow to cool.
  2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  3. Place the nuts in a large bowl and mix with half of the cooled syrup until completely coated.
  4. Place the phyllo shells on the prepared baking sheet. Fill each shell with 1 teaspoon of the nut filling.
  5. Bake for ten minutes, or until the shells become golden brown in color.
  6. With the remaining syrup, add the orange blossom water or zest. Mix until combined.
  7. Remove the shells from the oven and immediately pour the rest of the syrup over each shell. Allow to cool, sprinkle with pomegranate arils and serve.
These can be made up to 1 day in advance. Store them in an airtight container in the fridge.
Recipe by My Fair Hostess at https://rachelkor.com/easy-baklava-cups/