Description
These delightful Baklava Bites offer a perfect bite-sized twist on the classic Middle Eastern dessert. Featuring layers of delicate phyllo dough brushed with buttery goodness and filled with a spiced mixture of pistachios and walnuts, they’re baked to golden perfection and drenched in a warm, fragrant honey syrup. Ideal for entertaining or a sweet treat, these baklava bites combine crunch, sweetness, and aromatic spices in every mouthful.
Ingredients
Scale
Phyllo and Butter
- 1 package phyllo dough (about 20 sheets), thawed
- 1 cup unsalted butter, melted
Nut Filling
- 1 cup pistachios, finely chopped
- 1/2 cup walnuts, finely chopped (optional)
- 1 tsp ground cinnamon
- 1/4 cup sugar
Honey Syrup
- 1/2 cup honey
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Prepare muffin tin: Brush a mini muffin tin thoroughly with melted butter to prevent sticking and add richness to the phyllo layers.
- Layer phyllo sheets: Lay one sheet of phyllo dough on a clean work surface and lightly brush with melted butter. Repeat layering and buttering with 6 to 7 sheets, ensuring each is well coated, to build the base for your baklava bites.
- Form phyllo cups: Cut the layered phyllo into squares large enough to fit into the mini muffin cups. Gently press each phyllo square into the prepared muffin cups, shaping them into small cups that will hold the nut filling.
- Make nut filling: In a bowl, combine finely chopped pistachios, walnuts (if using), ground cinnamon, and sugar. Mix thoroughly for an even distribution of spices and sweetness.
- Fill phyllo cups: Spoon about 1 to 2 teaspoons of the nut filling into each phyllo cup, pressing lightly to compact the mixture.
- Bake baklava bites: Preheat your oven to 350°F (175°C). Bake the filled phyllo cups for approximately 18 to 20 minutes or until they are golden brown and crisp.
- Prepare honey syrup: While baking, combine honey, water, and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and let cook for 5 to 7 minutes until the syrup thickens slightly.
- Add vanilla: Remove the syrup from heat and stir in the vanilla extract to add depth and fragrance to the syrup.
- Syrup the baklava bites: Once the baklava bites come out of the oven, immediately spoon the warm honey syrup over each one, ensuring thorough coating to maximize flavor and moisture.
- Cool and serve: Allow the baklava bites to cool in the muffin tin for about 10 minutes, letting the syrup set. Then carefully remove and transfer to a serving plate. Serve at room temperature and enjoy your delicious mini baklava treats.
Notes
- Phyllo dough thaws quickly at room temperature but handle sheets gently as they can dry out and tear easily.
- If walnuts are not preferred, increase pistachios to 1.5 cups or substitute with almonds or pecans.
- The honey syrup can be made a day ahead and gently reheated before use.
- Store baklava bites in an airtight container at room temperature for up to 3 days to maintain crispness.
- Use unsalted butter to control the salt level in the dessert.
