Delightfully crispy and flaky mini baklava cups filled with toasted pecans and drizzled with luscious homemade caramel—an irresistible bite-sized dessert perfect for any occasion.
Ingredients
1 package phyllo dough (about 20 sheets), thawed
1 cup pecans, chopped and toasted
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the caramel sauce:
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin.
In a small bowl, mix the chopped toasted pecans, sugar, and cinnamon.
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat layering 4 sheets, brushing butter between each.
Cut the layered phyllo into squares roughly 3×3 inches.
Gently press each square into the mini muffin tin cups, forming small cups.
Sprinkle about 1 teaspoon of the pecan mixture into each phyllo cup.
Bake for 12-15 minutes, or until the phyllo is golden and crisp.
Meanwhile, prepare the caramel sauce: In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a boil, stirring constantly. Boil for 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.
Remove baklava cups from the oven and let cool slightly. Drizzle warm caramel sauce generously over each cup.
Allow to cool completely before serving so the caramel sets.
Servings and timing
This recipe makes 12 mini baklava cups.
Prep time is about 20 minutes, baking takes 12-15 minutes, making the total time approximately 35 minutes.
Variations
I sometimes swap pecans for walnuts or pistachios to change up the flavor profile. Adding a pinch of cardamom or nutmeg to the nut mixture can bring a nice warm twist. For a richer caramel, I’ve also tried adding a splash of bourbon to the sauce. If I want a dairy-free version, I substitute the butter with coconut oil and use coconut cream instead of heavy cream.
Storage/Reheating
I store leftover baklava cups in an airtight container at room temperature for up to 3 days to keep the phyllo crispy. If stored in the fridge, they can last about 5 days but might lose some crispness. To reheat, I gently warm them in a 300°F (150°C) oven for 5 minutes to refresh the crisp texture. Avoid microwaving, as it makes the phyllo soggy.
FAQs
Can I make these baklava cups ahead of time?
Yes, I usually prepare the cups and the caramel sauce separately a day ahead. I assemble and drizzle caramel just before serving to keep the phyllo crisp.
Can I use frozen pecans instead of fresh?
Absolutely, just make sure to toast them well to bring out their flavor before using.
What if I don’t have a mini muffin tin?
You can try shaping the phyllo cups in a regular muffin tin or small tart pans, but the size and baking time might vary slightly.
Is it possible to use store-bought caramel sauce?
Yes, but homemade caramel adds a fresh, rich flavor that complements the pecans and phyllo perfectly.
Can I freeze these baklava cups?
I don’t recommend freezing because the phyllo dough can become soggy upon thawing, but you can freeze the baked cups without caramel and drizzle caramel after thawing.
Conclusion
These pecan caramel baklava cups are a delicious way to enjoy the classic flavors of baklava in a fun, bite-sized form. I find them perfect for impressing guests or treating myself with something sweet and crunchy. The homemade caramel sauce ties everything together beautifully, and the whole recipe is simple enough to make any day special. Give it a try, and I’m sure these little delights will become a favorite in your dessert rotation too.
Recipe:
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Irresistible Pecan Caramel Baklava Cups
- Total Time: 35 minutes
- Yield: 12 mini baklava cups
- Diet: Vegetarian
Description
Delightfully crispy and flaky mini baklava cups filled with toasted pecans and drizzled with luscious homemade caramel—an irresistible bite-sized dessert perfect for any occasion.
Ingredients
1 package phyllo dough (about 20 sheets), thawed
1 cup pecans, chopped and toasted
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the caramel sauce:
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a small bowl, mix the chopped toasted pecans, sugar, and cinnamon.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat layering 4 sheets, brushing butter between each.
- Cut the layered phyllo into squares roughly 3×3 inches.
- Gently press each square into the mini muffin tin cups, forming small cups.
- Sprinkle about 1 teaspoon of the pecan mixture into each phyllo cup.
- Bake for 12-15 minutes, or until the phyllo is golden and crisp.
- Meanwhile, prepare the caramel sauce: In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a boil, stirring constantly. Boil for 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.
- Remove baklava cups from the oven and let cool slightly. Drizzle warm caramel sauce generously over each cup.
- Allow to cool completely before serving so the caramel sets.
Notes
Can swap pecans for walnuts or pistachios for flavor variation.
Adding a pinch of cardamom or nutmeg to the nut mixture adds a warm twist.
For richer caramel, add a splash of bourbon to the sauce.
Dairy-free version: use coconut oil instead of butter and coconut cream instead of heavy cream.
Store leftover baklava cups in an airtight container at room temperature up to 3 days or in the fridge for 5 days (may lose crispness).
Reheat gently in a 300°F (150°C) oven for 5 minutes to refresh crispness; avoid microwaving.
Can prepare cups and caramel sauce separately a day ahead; assemble just before serving.
To freeze, freeze baked cups without caramel and drizzle caramel after thawing.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mini baklava cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
