Baklava Cups
A bite size way of having delicious baklava!
Ingredients
Rose syrup
- 1/2 cup water
- 1 cup sugar
- 2 tbsp honey
- 1 tsp orange zest
- 2 cardamom pods
- 1/4 tsp rose water
Filling
- 1 cup chopped dry nuts I used mix of almonds, pistachio and walnuts
- 1 tbsp unsalted butter melted
- 1 tbsp honey
- 1/4 tsp cinnamon powder
- pinch of kosher salt
Phyllo Cups
- 5 sheets of phyllo dough thawed as per package instruction
- 1 tbsp unsalted butter melted
Instructions
Rose Syrup
- Combine all ingredients except rose water in a medium saucepan and let it simmer on low heat until the sugar is completely dissolved.
- Remove the sauce pan from heat, stir in the rose water and discard cardamom pods.
- Refrigerate the syrup while you prepare the filling and cups.
Phyllo Cups
- Preheat the oven at 375 F.
- On a clean work surface, carefully place 1 phyllo sheet and gently brush the butter using a pastry brush.
- Carefully place the next sheet on the top (try to place it exactly on top of the first sheet), smooth it out with soft hands and brush the top with butter.
- Repeat the above step for rest of the phyllo sheets.
- Using a pizza cutter, cut the layered phyllo dough into 12 rectangles. Cut the long side into 4 and short side into 3 even strips.
- Place each rectangle in a muffin/cupcake pan and mold it into a cup.
- Bake for 10 minutes, until the cups are lightly brown. Let them cool slightly before adding the filling
- Don't turn off the oven.
Filling
- In a medium bowl stir mix the chopped nuts, melted butter, honey, cinnamon and pinch of kosher salt until evenly combined.
- Fill cooled phyllo cups with equal amount of filling. I was able to fill in around 2 tbsp of nut mixture.
- Bake the filled cups for 10 minutes.
- Remove from the oven and immediately pour the chilled rose syrup in each cup until it gets soaked in completely.
- Let the cups cool completely before serving.