Description

These Pecan Caramel Baklava Cups are a delightful twist on traditional baklava, featuring miniature phyllo pastry shells filled with a spiced nut mixture and drizzled with luscious caramel sauce. Perfect as an easy-to-make dessert or sweet snack, they combine the crunch of toasted pecans and walnuts with warm cinnamon, honey, and buttery richness for a truly irresistible treat.

Ingredients

Scale

Phyllo Shells

1 package (15 count) mini phyllo pastry shells

Nut Filling

1 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1/4 cup honey
2 tablespoons light brown sugar
1/4 teaspoon vanilla extract
Pinch of salt

Caramel

1/4 cup thick caramel sauce, plus more for drizzling

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and arrange the mini phyllo pastry shells evenly on a baking sheet to get them ready for filling and baking.
Make Nut Mixture: In a mixing bowl, combine the finely chopped pecans and walnuts with ground cinnamon, melted unsalted butter, honey, light brown sugar, vanilla extract, and a pinch of salt. Stir thoroughly until all ingredients are well incorporated to create a flavorful nut filling.
Fill Phyllo Shells: Spoon the nut mixture into each mini phyllo shell, filling them generously up to the top to ensure a balanced bite of nuts and pastry.
Bake: Place the baking sheet into the preheated oven and bake for 10 to 12 minutes, or until the nut mixture is toasted and the phyllo shells turn a golden brown color.
Cool Slightly: Remove the baklava cups from the oven and allow them to cool slightly so that the flavors settle and they are safe to handle.
Add Caramel: Warm the caramel sauce slightly if it is too thick, then spoon about 1 teaspoon of caramel over each baklava cup. For extra indulgence, drizzle additional caramel sauce over the tops of the cups.
Serve: Serve the pecan caramel baklava cups warm or at room temperature for a deliciously sweet and crunchy dessert experience.

Notes

These baklava cups can be made ahead and stored in an airtight container for up to 2 days without losing flavor or texture.
For an added crunch and depth of flavor, lightly toast the pecans and walnuts before mixing them into the filling.
Try adding a bit of orange zest to the nut mixture or a sprinkle of flaky sea salt on top for a unique twist that complements the caramel and nuts.