Baklava Cups Recipe – Greek Special

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min

Baklava Cups Recipe Ingredients :

  • 1/2 cup granulated sugar
  • 1 Tbsp lemon juice, from 1/2 small lemon
  • 1/3 cup water
  • 1/4 cup honey
  • 30 shells (2 boxes, 15 count each) Athens Mini Fillo Shells
  • 2 cups nuts, we used 1 1/2 cups walnuts + 1/2 cup salted pistachios
  • 1/2 tsp cinnamon
  • 3 Tbsp unsalted butter, melted
  • 1/4 cup chocolate chips, melted to drizzle for garnish (optional)

How To Make Baklava Cups Recipe :


Preheat Oven to 350°F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.


In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.


Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350°F.


Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.

Recipe Notes :

Baklava can be store in the refrigerator up to 2 weeks or frozen up to 3 months