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

Cook Mode Prevent your screen from going dark

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