Recipe courtesy of Mary McCartney

Baklava Phyllo Cups

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Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon—irresistible.
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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 24 servings
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Ingredients

Phyllo Cups:

Nutty Filling:

Syrup:

Garnish:

Directions

Special equipment:
a 24-cup mini muffin tin
  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
  3. Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
  4. Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
  5. Bake for about 8 minutes until the pastry is crisp and golden.
  6. To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
  7. Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
  8. Grate over a little lemon zest to garnish. Let cool slightly before serving.

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