Easy Baklava Mini Cups

EASY BAKLAVA MINI CUPS

Baklava is one of those desserts that I could easily eat an entire tray of and regret nothing. It’s just so addicting, I can’t get over it.

Can’t forget that amazing sea salt on top.

For this recipe, I used a variety of nuts from Heinens, their cinnamon and wildflower honey!

Unfortunately, I’ve never made baklava because it’s very intimidating, and I know what the full recipe entails. Luckily for you, I have made this extremely easy. And I mean even the phyllo cups are pre-made and baked. I also get those from Heinens, and they’re Athens brand.

This is a one mixing bowl, one baking tray, one dirty spoon kind of recipe, and it only takes 5-7 minutes to produce golden magic in the oven.

Per pack of cups, there are 15. So, get a couple!

EASY BAKLAVA MINI CUPS RECIPE

Ingredients

• 1/2 cup honey roasted cashews

• 1/2 cup roasted almonds

• 1/2 cup roasted pecans

• 1/2 cup honey roasted pistachios, shells removed

• 1/2 cup roasted walnuts

• 3/4ths cup walnut butter (any nut butter)

• 1/2 cup honey, may need more to get right consistency

• 1 teaspoon cinnamon

• 1 teaspoon sea salt

• 2 packages phyllo cups (15ct)

• extra honey and sea salt for topping

Instructions

Preheat oven to 350°F.

For all nuts, pulse in a food processor for about 30 seconds.

In a mixing bowl, mix everything but the phyllo cups, and add in more butter or honey if too dry. You want it to be wet and sticky to touch and easily scooped.

Line baking tray with parchment, and add cups on tray. These are already cooked, so we’re only using the oven to warm the mixture in cups.

I used a teaspoon measure to scoop the nut mixture into each cup.

Once all cups are on the tray, I tend to fit about 20-30 depending on size of tray.

Bake in oven for 5-7 minutes.

Drizzle cups with honey and a little more sea salt.

Enjoy!