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Honey Pistachio Baklava Cups topped with sweet syrup and garnished with pistachios.

Honey Pistachio Baklava Cups

Delicious mini baklava cups made with crispy phyllo dough, a nutty pistachio filling, and a sweet honey syrup.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cups
  • 1 package Phyllo dough, thawed in the fridge Look for high-quality phyllo and thaw overnight.
  • 1/2 cup Butter, melted Can substitute with half butter and half neutral oil.
For the Filling
  • 1 cup Pistachios, chopped Roasted is preferred for better flavor.
  • 2 tablespoons Sugar Adjust to taste.
  • 1/2 teaspoon Cinnamon Optional, but adds a nice touch.
For the Honey Syrup
  • 1/2 cup Honey Use a quality honey for best results.
  • 1/4 cup Water To thin out the syrup.
  • 1 tablespoon Lemon juice Adds freshness to the syrup.

Method
 

Preparation
  1. Preheat your oven to 350°F and lightly grease the mini muffin tin.
  2. Mix chopped pistachios, sugar, and cinnamon in a bowl.
  3. Cut phyllo sheets into squares that fit your muffin cups.
Assembly
  1. Layer phyllo by brushing a square with butter, pressing it into the cup, and repeating for 4 to 6 layers.
  2. Spoon the pistachio filling into each cup and press gently.
Baking
  1. Bake for 12 to 16 minutes until golden and crisp.
Honey Syrup
  1. In a small saucepan, combine honey, water, and lemon juice. Bring to a gentle simmer for a few minutes.
  2. Once the cups come out of the oven, spoon warm syrup over each one.
Cooling
  1. Let the baklava cups cool for about 5 minutes in the pan before transferring them.

Notes

These cups are best enjoyed the day they are made, but can be prepared a few hours in advance and kept at room temperature.