Pecan Pistachio Baklava Cups are a delightful twist on the classic baklava! These individual portions are perfect for serving at gatherings or as a sweet treat after dinner. Combining crunchy phyllo pastry with a luscious mixture of rich pecans and vibrant pistachios, all drizzled with honey syrup, they are sure to impress anyone who tries them.
Table of Contents
- Pecan Pistachio Baklava Cups Recipe
- Ingredients for Pecan Pistachio Baklava Cups
- How to Make Pecan Pistachio Baklava Cups
- Tips for Making Pecan Pistachio Baklava Cups
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Pecan Pistachio Baklava Cups
- Reheating Pecan Pistachio Baklava Cups
- Serving Suggestions
- Try these Pecan Pistachio Baklava Cups related recipes next!
- Mini Nutella Cheesecakes
- Honey Almond Phyllo Pastry Bites
- Baklava Rolls with Mixed Nuts
- Cinnamon Sugar Palmiers
Pecan Pistachio Baklava Cups Recipe
- Perfectly Portable: These baklava cups make for easy serving, allowing you to indulge in a rich dessert that’s pre-portioned just for you.
- Decadent Nutty Filling: With a blend of pecans and pistachios, each cup bursts with a delightful nutty flavor, enhanced by warm spices and honey.
Ingredients for Pecan Pistachio Baklava Cups
- Phyllo Dough: The delicate pastry layers create the perfect texture for the cups. Ensure to keep it covered to prevent drying out as you work.
- Pecans: Chopped finely, these nuts deliver a rich flavor and crunch. Lightly toasting them enhances their nuttiness.
- Pistachios: Adds a pop of color and flavor. Use roasted and shelled pistachios for the best results.
- Butter: Melted butter is brushed between phyllo layers for a flaky and golden finish.
- Cinnamon: A warm spice that complements the nuts beautifully.
- Honey: Drizzled over the baklava cups to add sweetness and a lovely glaze.
- Granulated Sugar: Enhances sweetness in the nut filling.
- Vanilla Extract: A splash adds aroma and depth of flavor.
How to Make Pecan Pistachio Baklava Cups
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or butter.
- Prepare the nut filling by mixing together finely chopped pecans, pistachios, sugar, cinnamon, and vanilla extract in a bowl.
- Lay out the phyllo dough and layer about 4–6 sheets, brushing melted butter between each layer. Cut the sheets into squares or circles to fit into the muffin tin.
- Place the phyllo dough into the muffin tin slots, gently pressing down to form cups. Fill each phyllo cup with the nut mixture, packing it tightly.
- Bake for 15–18 minutes or until the phyllo is golden and crispy.
- While baking, prepare the honey syrup by heating equal parts honey and water in a saucepan over medium heat until combined. After the baklava cups are finished baking, drizzle the syrup over them and let it soak.
- Allow the cups to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.
Tips for Making Pecan Pistachio Baklava Cups
- Keep the Phyllo Covered: Always keep your phyllo dough covered with a damp cloth to prevent it from drying out while you work.
- Alternative Sweeteners: Experiment with maple syrup or agave nectar instead of honey for a different twist.
- Add More Nuts: Feel free to mix in additional nuts like walnuts or almonds to customize your filling!
Make-Ahead Instructions
- You can prepare the nut filling a day in advance and store it in the refrigerator.
- Assemble the baklava cups and refrigerate them (unbaked) for a few hours until ready to bake.
Storing Leftovers
Store any leftover baklava cups in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can keep them in the refrigerator, but note that the phyllo may lose some crunch.
Freezing Pecan Pistachio Baklava Cups
- Assemble cups without baking them, then freeze in an airtight container for up to 2 months.
- Thaw in the refrigerator overnight before baking.
Reheating Pecan Pistachio Baklava Cups
- Reheat in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through.
- Microwave in short intervals until warm, being cautious not to overheat as this could make the phyllo soggy.
Serving Suggestions
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
- Pair with a strong cup of Turkish coffee or mint tea for a delightful experience.
Try these recipes next!
Mini Nutella Cheesecakes
Honey Almond Phyllo Pastry Bites
Baklava Rolls with Mixed Nuts
Cinnamon Sugar Palmiers
Pecan Pistachio Baklava Cups
- Total Time: 38 minutes
- Yield: 12 servings
Description
These Pecan Pistachio Baklava Cups are a delightful twist on classic baklava, featuring layers of flaky phyllo pastry filled with a delicious mix of pecans and pistachios.
Ingredients
- Phyllo Dough: The delicate pastry layers create the perfect texture for the cups. Ensure to keep it covered to prevent drying out as you work.
- Pecans: Chopped finely, these nuts deliver a rich flavor and crunch. Lightly toasting them enhances their nuttiness.
- Pistachios: Adds a pop of color and flavor. Use roasted and shelled pistachios for the best results.
- Butter: Melted butter is brushed between phyllo layers for a flaky and golden finish.
- Cinnamon: A warm spice that complements the nuts beautifully.
- Honey: Drizzled over the baklava cups to add sweetness and a lovely glaze.
- Granulated Sugar: Enhances sweetness in the nut filling.
- Vanilla Extract: A splash adds aroma and depth of flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or butter.
- Prepare the nut filling by mixing together finely chopped pecans, pistachios, sugar, cinnamon, and vanilla extract in a bowl.
- Lay out the phyllo dough and layer about 4–6 sheets, brushing melted butter between each layer. Cut the sheets into squares or circles to fit into the muffin tin.
- Place the phyllo dough into the muffin tin slots, gently pressing down to form cups. Fill each phyllo cup with the nut mixture, packing it tightly.
- Bake for 15–18 minutes or until the phyllo is golden and crispy.
- While baking, prepare the honey syrup by heating equal parts honey and water in a saucepan over medium heat until combined. After the baklava cups are finished baking, drizzle the syrup over them and let it soak.
- Allow the cups to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.
Notes
- Keep the Phyllo Covered: Always keep your phyllo dough covered with a damp cloth to prevent it from drying out while you work.
- Alternative Sweeteners: Experiment with maple syrup or agave nectar instead of honey for a different twist.
- Add More Nuts: Feel free to mix in additional nuts like walnuts or almonds to customize your filling!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 baklava cup
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: baklava, dessert, pistachio
