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Honey Baklava Cups

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 60 minutes

Cook time: 20 minutes

Servings: 75


Honey Baklava Cups

  • 1 cup chopped walnuts
  • 1 cup chopped pecans
  • ½ cup slivered almonds
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 5 (1.9-ounce) packages frozen mini phyllo cups
  • ½ cup unsalted butter, melted
  • Honey Citrus Syrup (recipe follows)

Honey Citrus Syrup

  • ¾ cup water
  • ½ cup sugar
  • ½ orange, thinly sliced
  • ½ lemon, thinly sliced
  • 1 cinnamon stick
  • ¼ cup honey


Honey Baklava Cups

Preheat oven to 325˚F.

In the work bowl of a food processor, pulse together walnuts, pecans, almonds, sugar, cinnamon, and cloves until nuts are almost ground.

On a large rimmed baking sheet, place phyllo cups. Gently brush inside of shells with melted butter. Spoon nut mixture into phyllo cups.

Bake until nuts are golden brown, 18 to 20 minutes. Let cool on a wire rack for 30 minutes.

Gently spoon Honey Citrus Syrup into baklava cups. Let stand for 2 hours.

Gently remove from pan, and place baklava cups in paper liners. Store in an airtight container for up to 5 days.

Honey Citrus Syrup

In a small saucepan, bring ¾ cup water, sugar, orange and lemon slices, and cinnamon stick to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Strain mixture, discarding solids. Stir in honey. Let cool for 10 minutes.

Makes about 1 cup.

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