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Baklava Cups

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  • Level: Easy
  • Total: 6 hr 5 min
  • Prep: 45 min
  • Inactive: 5 hr
  • Cook: 20 min
  • Yield: 30 pieces
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1/2 cup pistachios

1/2 cup walnuts

1/2 cup almonds

1 lemon, zested

1/4 cup, plus 3 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon vanilla extract

2 boxes mini filo shells, 15 shells each

1/2 cup water 1/4 cup honey

Special equipment: 2 (12-cup) mini cupcake pans, food processor


  1. Preheat oven to 350 degrees F.
  2. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
  3. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
  4. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.