Mini Pistachio Baklavas

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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 15 min
  • Yield: 15 mini baklava tarts
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One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions

3 tablespoons unsalted butter 

1 cup raw unsalted pistachios 

3 tablespoons honey 

2 tablespoons sugar 

1/2 teaspoon ground cinnamon 

1/8 teaspoon kosher salt 


  1. Lay the phyllo tart shells out on a serving platter.
  2. Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
  3. Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.