Mini Baklava Recipe
Mini Baklava Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Baklava has amazing memories for me; my best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. —Margaret Guillory, Eunice, Louisiana
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped pecans
  • 1 cup finely chopped walnuts
  • 2 packages (1.90 ounces each) frozen miniature phyllo tart shells
  • Honey

Directions

Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes.
Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired. Yield: about 2-1/2 dozen.
Originally published as Mini Baklava in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 filled phyllo cup: 105 calories, 9g fat (2g saturated fat), 8mg cholesterol, 33mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

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  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped pecans
  • 1 cup finely chopped walnuts
  • 2 packages (1.90 ounces each) frozen miniature phyllo tart shells
  • Honey
  1. Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes.
  2. Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired. Yield: about 2-1/2 dozen.
Originally published as Mini Baklava in Taste of Home Christmas Annual Annual 2018

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