National Pastry Day | Baklava Cups

A couple of years ago, I made the most bomb diggity of bomb diggity baklavas. Apparently, I time traveled to the 90s when ‘bomb diggity’ was cool, it was so good. I still remember the taste to this day, but the exact measurements I used are now lost on me. In all actuality, there probably weren’t any true measurements done. I like to employ the little bit of this, little bit of that method of cooking when able, and this entire venture into baklava was purely experimental.

For National Pastry Day, I was hoping to recreate that baklava, but my local grocery store did not have any phyllo sheets at all…for months…and I kept forgetting to adventure elsewhere. However, I had some phyllo cups left over from my Mini Lemon Meringue Tarts ^[1] so Baklava Cups it is!

And these are actually much easier because you don’t have to worry about the layers of phyllo dough. For these cups, I just combined chopped pecans with cinnamon, baked in phyllo cups for a couple of minutes, and then topped with a warm honey sugar mixture. Totally bite-sized, totally awesome.

Print Recipe ^[2]

Baklava Cups

Yield: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 6 individual phyllo tart shells
• 6 Tbsp chopped pecans
• 1 tsp cinnamon
• 2 Tbsp honey
• 2 Tbsp white sugar
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350*F.
2. In a small bowl, toss together pecans and cinnamon. Fill phyllo tart shells to the top. Bake for 5 minutes.
3. In a small sauce pan, combine honey, white sugar, and vanilla; stir together to combine. Bring to a boil, then reduce to simmer for 20 minutes. Drizzle over the phyllo cups and enjoy!