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Shredded Baklava Cups

I have a question.  Is it OK to inhale one (maybe two, but who's counting?) of these baklava cups while standing in the kitchen? 

I'm asking for a friend...

In case that doesn't alert you to exactly how awesome these baklava cups were....let me just state it.  These are freaking awesome!

I don't think I've specifically stated it before, even though I've have hinted at it.  Over the past year or two, I've mostly stopped making food for this blog that takes an extraordinary amount of time.  You'll find that just about everything I make nowadays should take an hour or two and then you're "released" from kitchen duties!  At least that's my intention.  The other day I burned the caramel I was making twice, then ran out of ingredients and had to go grocery shopping.  So that didn't exactly work out, but the intention was there!  Unfortunately, this is also the reason why I don't make cupcakes anymore.  I love them, but they tend to require a lot of hand-holding and patience.  I don't have time for that any longer, so they've been cut from the rotation.

Anyway, suffice it to say that I was super excited to find this easy baklava recipe and even more so excited to find out that it wouldn't take me half a day to create.  Yes!!!  I'm all about it.  I would definitely recommend trying these out.  They are fast and super tasty and potentially addictive.  Don't say I didn't warn you!

 

Shredded Baklava Cups
from Eat, Live, Run
makes 12 cups

Print Recipe

  • 1 8-ounce package (from a 16-ounce package box) frozen phyllo dough, thawed out
  • 1 cup roasted nuts (pistachios, walnuts or pecans)
  • 1 1/4 teaspoon cinnamon, divided
  • 8 tablespoons butter, melted
  • 6 tablespoons honey
  • 6 tablespoons sugar
  • 6 tablespoons water
  • pinch of sea salt
  • cooking spray

1) Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with cupcake liners.  Lightly spray the liners with cooking spray.

2) In a food processor or blender, grind the nuts so they are finely ground.

3) Keep the phyllo dough rolled up and use a knife to cut it crosswise, into 1" strips.

4) Place the cut strips in a large bowl and use your fingers to separate the phyllo strips as best as possible.  All the strips don't have to be separated but make sure most of them are.

5)  Add in the ground nuts (reserve about 2 tablespoons of the nuts for later), 1 tablespoon cinnamon, and the melted butter.  Use your fingers to gently toss the phyllo strips until they are coated with these additions.

6) Equally divide the phyllo mixture in the muffin cups.  Press the dough gently to get it to fit, if necessary.

7) Sprinkle the remaining nuts over the top of the dough.  Bake in the oven for 25 minutes, or until golden brown.

8) While the baklava is baking, make the syrup.  In a medium sized pot, simmer together the honey, sugar, water, 1/4 teaspoon cinnamon, and a pinch of salt.  Bring the mixture to a boil and then remove it from the heat, stirring well to ensure the sugar is melted.  Allow to cool slightly.

9) When the baklava is done, pour the syrup over each baklava cup.  Allow the baklava cups to cool down to room temperature before serving.  Store in the fridge (if there are any leftovers!).