Baklava Phyllo Cups Food

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BAKLAVA PHYLLO CUPS



Baklava Phyllo Cups image

Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon-irresistible.

Provided by Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 8

2 to 3 sheets of store-bought phyllo pastry dough, thawed
1 tablespoon olive oil, to brush the pastry
4 ounces shelled pistachios
1 teaspoon ground cinnamon
1/4 cup plus 1 tablespoon agave
4 ounces light brown sugar
1 tablespoon fresh lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
  • Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
  • Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
  • Bake for about 8 minutes until the pastry is crisp and golden.
  • To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
  • Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
  • Grate over a little lemon zest to garnish. Let cool slightly before serving.

BAKLAVA CUPS



Baklava Cups image

Provided by Sunny Anderson

Categories     dessert

Time 6h5m

Yield 30 pieces

Number Of Ingredients 12

1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey
Special equipment: 2 (12-cup) mini cupcake pans, food processor

Steps:

  • Preheat oven to 350 degrees F.
  • Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
  • Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
  • Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

BAKLAVA CUPS



Baklava Cups image

I made the most wonderful Baklava on ethnic night in gourmet class. I hadn't made it in a while and started craving it when I saw this little shortcut in a magazine at the doctor's office. (The best part about the wait is scanning the magazine rack!) Also, if you want to get even more fancy and creative, top with a dollop of Nutella or chocolate fudge, or even an chocolate mint bar.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 13m

Yield 15 serving(s)

Number Of Ingredients 5

1 (2 1/8 ounce) box frozen miniature phyllo cups
2/3 cup chopped mixed nuts (I picked through and left out the peanuts.)
1 -2 teaspoon sugar
1/4 cup honey
1 teaspoon water

Steps:

  • Preheat the oven to 350 degrees.
  • Place the shells on a baking sheet.
  • Mix the sugar and chopped nuts and fill the shells.
  • Bake for 8 minutes or until the shells are lightly browned.
  • Mix the honey and water in a small bowl and drizzle over the nuts.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 66.3, Fat 3.4, SaturatedFat 0.5, Sodium 60.2, Carbohydrate 8.6, Fiber 0.6, Sugar 5.2, Protein 1.4

EASY BAKLAVA CUPS



Easy Baklava Cups image

Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!

Provided by Peacefulone

Categories     Dessert

Time 30m

Yield 30 pieces

Number Of Ingredients 12

1/2 cup pistachios (I used more pistachios, less other nuts)
1/2 cup walnuts (I used pecans instead of both walnuts and almonds)
1/2 cup almonds
1 lemon, zested
1/4 cup plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 (15 count) boxes miniature phyllo cups
1/2 cup water
1/4 cup honey

Steps:

  • Special equipment: 2 (12-cup) mini cupcake pans, food processor.
  • Preheat oven to 350 degrees F.
  • Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
  • Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
  • Place mini phyllo shells in wells of 2 mini cupcake pans.
  • Add 1 teaspoon of the nut mixture into each shell.
  • Bake until filling is hot, about 10 minutes.
  • Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
  • Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
  • Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).

HONEY BAKLAVA CUPS



Honey Baklava Cups image

Make and share this Honey Baklava Cups recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 75 cups

Number Of Ingredients 14

1 cup chopped walnuts
1 cup chopped pecans
1/2 cup slivered almonds
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 (2 ounce) packages frozen miniature phyllo cups
1/2 cup butter, melted
3/4 cup water
1/2 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 cinnamon stick
1/4 cup honey

Steps:

  • Preheat oven to 325°.
  • In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
  • Pulse until nuts are almost ground.
  • Place phyllo cups on a rimmed baking sheet.
  • Brush inside of shells with melted butter.
  • Spoon nut mixture evenly into phyllo cups.
  • Bake for 18-20 minutes or until nuts are golden brown.
  • Let cool for 30 minutes.
  • Meanwhile, make syrup--in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
  • Bring to a boil over med-high heat.
  • Decrease heat and simmer for 20 minutes.
  • Strain mixture, discarding solids.
  • Stir honey into sugar mixture.
  • Let cool for 10 minutes.
  • Place cooled baklava cups in paper liners.
  • Spoon Honey Citrus Syrup evenly over each baklava cup.
  • Let stand for 2 hours.

Nutrition Facts : Calories 57.8, Fat 3.9, SaturatedFat 1, Cholesterol 3.2, Sodium 28.4, Carbohydrate 5.6, Fiber 0.5, Sugar 3.1, Protein 0.8

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