Description
These Pecan Caramel Baklava Cups are a delightful twist on traditional baklava, featuring mini phyllo shells filled with a luscious mixture of pecans, walnuts, caramel, and warm spices. Perfect for holiday parties or elegant dessert platters, these bite-sized treats combine a crispy shell with a gooey, nutty center drizzled with rich caramel sauce.
Ingredients
Scale
Baklava Cups
- 1 package (15 count) mini phyllo shells
- 1 cup chopped pecans
- ¼ cup finely chopped walnuts
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons melted butter
- ¼ cup caramel sauce (plus more for drizzling)
- 1 tablespoon honey
- pinch of salt
Garnish
- chopped pistachios (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and arrange the mini phyllo shells on a baking sheet, ensuring they are spaced evenly and ready for filling.
- Prepare Nut Mixture: In a medium bowl, combine the chopped pecans, finely chopped walnuts, brown sugar, ground cinnamon, a pinch of salt, melted butter, caramel sauce, and honey. Mix thoroughly until all ingredients are well incorporated.
- Fill Phyllo Shells: Spoon the nut and caramel mixture evenly into each mini phyllo shell, filling them generously to ensure each bite is flavorful and rich.
- Bake: Place the filled shells in the preheated oven and bake for 10 to 12 minutes, or until the tops are golden brown and the filling is bubbly and set.
- Cool and Garnish: Remove the baklava cups from the oven and let them cool slightly. Drizzle additional caramel sauce over each cup and garnish with chopped pistachios if desired for a pop of color and extra crunch.
- Serve: Enjoy the baklava cups warm or at room temperature. They make a perfect elegant dessert for any occasion.
Notes
- These baklava cups can be prepared ahead of time and stored in an airtight container for up to 2 days.
- To restore crispiness, warm the cups briefly in the oven before serving.
- They are ideal for holiday parties or as part of a dessert platter offering a variety of bite-sized sweets.
