What are the advantages of mini baklava cups over traditional baklava?

Easier to make: Mini cups eliminate the need for layering phyllo dough sheets, making them less time-consuming and more approachable for beginner bakers. Easier to eat: Mini portions are perfect for portion control and finger food buffets. Less messy: No need to worry about sticky fingers or struggling to cut even slices.

Can I use store-bought phyllo dough for this recipe?

Absolutely! Using pre-made phyllo dough sheets is the key to making this recipe quick and easy. Look for them in the frozen food section of your grocery store.

Do I need to thaw the phyllo dough before using it?

Yes, thaw the phyllo dough according to package instructions before using it. This will prevent it from cracking or tearing.

Baklava Bites

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Here’s an easy baklava recipe to get that signature flavor without too much effort: baklava bites! They’re easy to whip up using purchased phyllo dough.

Author: a Couple Cooks
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cups 1x
Category: Dessert
Method: Baked
Cuisine: Turkish

Ingredients

Scale

For the phyllo cups

5 sheets phyllo dough*
1 tablespoon butter

For the baklava bites

1/2 cup walnuts
1/2 cup pistachios
1 tablespoon butter
3 tablespoons honey, plus more for serving
1/4 teaspoon ground cinnamon
Pinch of kosher salt
12 phyllo cups (above, or purchased)

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Instructions

Make the phyllo cups: Preheat the oven to 375°F. Melt the tablespoon butter. On a clean workspace, place 1 phyllo sheet, taking care to handle it delicately. Using a pastry brush, gently brush the top with butter. Carefully place the next sheet on top of the first sheet (as exact as possible), smooth it out, and brush the top with butter. Repeat for all 5 sheets, brushing the top sheet with butter as well.
With a pizza cutter, cut the large piece of layered phyllo dough into 12 rectangles by cutting the long side into 4 even strips and the short side into 3 even strips (trim off rough edges if necessary).
Take each rectangle and mold it into the cup of a mini muffin tin. Bake for 10 minutes, until golden. Remove from the oven and let cool slightly.
Make the baklava bites: Chop the walnuts and the pistachios. Melt the butter. In a medium bowl, stir together the chopped nuts, melted butter, honey, cinnamon and a pinch of kosher salt until evenly combined. Place the nut filling evenly into each cup.
Bake the cups for 10 minutes, or until the nuts are fragrant and lightly toasted. Remove and drizzle with extra honey before serving. Serve immediately.

Notes

*If your phyllo dough is frozen, make sure to defrost it the night before (place it in the refrigerator, according to the package instructions). You can then remove the phyllo sheets that you need and re-freeze. To help with the phyllo dough consistency, you can also place the dough under wax paper and then a damp towel to keep it moist while working. We found either way works, but chose to simply work quickly without this added step.

Adapted from Gimme Some Oven

Find it online: https://www.acouplecooks.com/baklava-cups-homemade-mini-filo-cups/