EASY BAKLAVA RECIPE: BAKLAVA BITES
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.
Provided by a Couple Cooks
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- 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.
- 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.
BAKLAVA CUPS RECIPE
Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe (see notes)
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 9
Steps:
- Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
- In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
- Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
- Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 4 mg, Sugar 6 g, ServingSize 1 serving
MINI PISTACHIO BAKLAVAS
Provided by Trisha Yearwood
Categories dessert
Time 25m
Yield 15 mini baklava tarts
Number Of Ingredients 7
Steps:
- Lay the phyllo tart shells out on a serving platter.
- Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
- Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.
MINI BAKLAVA
Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. -Margaret Guillory, Eunice, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.
Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
MINI PHYLLO BAKLAVA CUPS RECIPE
Mini Phyllo Baklava Cups Recipe - flakey, sweet and delicious, these mini bites are great for a party or celebration. A mini version of a popular Middle Eastern dessert.
Provided by Lyubomira
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Combine water, lemon juice and honey in a saucepan. Bring to a boil, stir so the honey can dissolve. Cook for 2 minutes. Turn off the heat. Let the syrup cool to room temperature.
- Preheat oven to 325 F. Arrange the mini cups on a baking sheet.
- In a small bowl, combine nuts, lemon juice, butter and cinnamon. Stir to combine.
- Divide mixture between the phyllo cups. Bake for 8-10 minutes, keeping an eye on them, so they don't burn.
- Take out of the oven, and add about 1 tbsp of the room temperature syrup to each phyllo cup. Add more syrup if they appear too dry.
- Let the cups cool and top with coconut flakes, melted chocolate, cacao nibs or hemp seeds. Serve immediately or refrigerate for up to 1 week.
Nutrition Facts : Calories 89 kcal, Carbohydrate 9 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 21 mg, Sugar 5 g, ServingSize 1 serving
MINI BAKLAVA CUPS
Mini Baklava Cups - tastes just like authentic baklava but quick and easy! Premade mini phyllo cups filled with buttery honey-cinnamon spiced nuts.
Provided by A Gouda Life
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Place the phyllo cups on a parchment paper lined baking sheet then set aside.
- Finely chop the nuts by hand or pulse in the food processor (you want a 'rustic chop' - not completely ground) then transfer the nuts to a medium size bowl.
- Stir in the lemon zest, sugar, cinnamon, melted butter, a small pinch of salt and the vanilla then set aside.
- In a small bowl, blend the honey and hot tap water. Reserve 2 tablespoons of the honey-water then pour the remaining over the nuts and stir to combine well.
- Fill the phyllo cups with about 1 tablespoon of the nut mixture each dividing it equally then bake for 8-10 minutes or until the nuts are lightly toasted.
- Remove the Baklava Cups from the oven then drizzle the reserved honey over the top of the cups. Cool completely then store in an airtight container.
EASY BAKLAVA CUPS
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
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!).
BAKLAVA CUPS
These baklava cups make for a simple and delicious dessert!
Provided by Ali
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place phyllo cups on a baking sheet.
- In a medium bowl, stir together chopped nuts, melted butter, honey, cinnamon and salt until evenly combined. Spoon about 2 teaspoons of the nut mixture into each phyllo cup until they are filled.
- Bake for 10 minutes, or until the nuts are fragrant and lightly toasted but not burned. Remove and drizzle with extra honey before serving. Serve immediately.
MINI BAKLAVA CUPS
Time 50m
Yield 24 cups
Number Of Ingredients 9
Steps:
- To make phyllo cups, lightly butter 1 sheet of phyllo pastry. Top it with another sheet and brush it lightly with melted butter. Repeat the last step two more times. Grease 1, 24-cup, or 2, 12-cup non-stick mini muffin pans with vegetable oil spray. With a 3" round cookie cutter, cut the layered pastry into 24 rounds. Nestle a round of pastry into each slot of the pan(s), gently forming it into a cup shape. Cover cups with plastic wrap until ready to fill. Preheat the oven to 375°F. Place honey and 2 Tbsp. butter in a 1-cup glass measuring cup and microwave 30 seconds to 1 minute, or until butter is melted. Mix in the lemon zest and cinnamon. Divide the nuts among the phyllo cups. Divide and pour 3/4 tsp. of honey mixture over the nuts in each cup. The nuts won't be completely covered. Bake for 8 to 10 minutes, until cups are golden. (Don't worry if filling bubbles over a bit.) Remove from the oven and let cups cool in the pan 10 minutes. Line a baking sheet parchment paper. After cups have cooled 10 minutes, use a thin spatula to carefully remove them from the pan and set on the baking sheet. (Don't let cups completely cool in muffin pan, or you won't get them out.) Let cups cool to room temperature on the baking sheet. Tent with plastic wrap and keep at room temperature until needed. When ready to serve, drizzle each baklava cup with a bit of honey and enjoy. Recipe options: If desired, you could use just walnut halves in this recipe, replacing the pistachios called for with another 1/3 cup of them.
BAKLAVA CUPS
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.
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HOMEMADE MINI PHYLLO CUPS - BLESS THIS MESS
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- Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray. Get the phyllo dough ready by opening the thawed package and putting all of the sheets of dough on large clean cookie sheet.
- Cover the sheets of dough with a piece of wax paper and then put a damp kitchen towel on top of the waxed paper. Phyllo dough is super thin and dries out really quickly. The wax paper covers it and then the wet towel weighs down on it (without getting the dough wet) so that air can’t get in. You gotta do this step.
- Melt your butter, grab your pastry brush and a pizza cutter or knife. When you are ready put one piece of phyllo dough on a large cutting board, cover the rest, and then carefully but quickly brush it with butter.
- Place another sheet on top and repeat until you have 5 sheets of dough total. Brush the top sheet with butter too.
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- Make the syrup. Combine 1/2 cup sugar and 1/2 cup water in a medium sauce pan. Bring to a simmer, stir until sugar is dissolved . Reduce heat to low and simmer 10-15 minutes, until syrup is a light golden color. Remove from heat and stir in the lemon juice. Set aside.
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MINI BAKLAVA CHEESECAKE BITES - THE TABLE OF SPICE
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Cuisine American, MiddleeasternEstimated Reading Time 2 minsCategory DessertTotal Time 15 mins
- In a food processor, add in the walnuts, almonds, pistachio, powdered sugar, cinnamon nutmeg and cardamom. Pulse these ingreidetns together until you have a finely chopped texture, DO NOT turn it into a powder form will result into a gross texture overall. You rather have chucks and chopped up nuts then a powder form.
- Transfer this mixture into a bowl and add cream cheese and vanilla extract. Mix everything together until well combined.
- Transfer the mixture into a pipping bag or a zip-lock bag *see notes and fill your mini shells away. Top it off with chopped pistachio or honey, enjoy!
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