Description
Delightfully sweet and crunchy pecan caramel baklava cups featuring flaky phyllo layers, spiced nut filling, and a luscious caramel drizzle. Perfectly portioned for individual servings, these baklava cups are an easy-to-make dessert that combines classic Middle Eastern flavors with a convenient muffin tin presentation.
Ingredients
Scale
Phyllo Dough Layers
- 20 sheets phyllo dough, thawed
- 1 cup unsalted butter, melted
Nut Filling
- 1 1/2 cups chopped pecans
- 1 teaspoon ground cinnamon
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup caramel sauce
- 2 tablespoons chopped pistachios (optional, for garnish)
- 12 whole pecans (optional, for garnish)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Cut phyllo sheets: Cut phyllo sheets into 3×3 inch squares. Cover them with a damp towel to prevent drying out while assembling.
- Layer phyllo sheets: Place 5 phyllo squares in each muffin cup, layering them by offsetting to form a star shape. Brush each layer generously with melted butter to achieve a crisp, golden texture.
- Prepare nut filling: In a mixing bowl, combine the chopped pecans, brown sugar, ground cinnamon, and vanilla extract. Mix well until evenly incorporated.
- Fill the phyllo cups: Spoon about 1 1/2 tablespoons of the nut mixture into each layered phyllo cup, gently pressing down to compact the filling.
- Bake: Bake the cups in the preheated oven for 18–22 minutes or until they turn golden brown and crisp on the edges.
- Cool and drizzle caramel: Allow the baklava cups to cool in the muffin tin for about 10 minutes. Then, drizzle each cup with caramel sauce for extra sweetness and shine.
- Garnish: Optionally, sprinkle chopped pistachios over the caramel and place a whole pecan on top of each cup for a beautiful finishing touch.
- Serve: Serve the baklava cups warm or at room temperature, ideal for shareable treats or elegant dessert servings.
- Storage: Store any leftovers in an airtight container for up to 3 days, or freeze them for up to one month to preserve freshness.
Notes
- Phyllo dough dries out very quickly; keep it covered with a damp towel while working.
- Use unsalted butter to control the salt level in the dessert.
- For an extra crunch, toast the chopped nuts lightly before mixing.
- The caramel sauce can be store-bought or homemade according to preference.
- Garnish with pistachios and whole pecans for added texture and presentation.
- Baklava cups are best enjoyed within a few days for optimal crispness.
