No time for the traditional baklava recipe or maybe you want a small batch? This Easy Baklava Recipe is perfect for that!
Easy Baklava Recipe- 15 Minute Bites
Right off the bat I will let you know I use "phyllo" (filo dough) in this post. It is just how I was brought up. That is what my Greek family refers to it as.
Quick and Easy are probably two words you would never expect to see in the same sentence as Baklava, but believe me.... this is easy. I am Greek and grew up enjoying the sweet, gooey treat. It was always on a special occasion, which of course was not often enough for me. I absolutely love baklava. So I had to try and create my own quick version that would satisfy my craving without being a big huge process.
If you are not familiar with Baklava, it is a nutty, sweet pastry that traditionally contains honey, walnuts and phyllo dough. The process involves layering the nutty mixture between sheets of butter brushed phyllo sheets, which can take time. As much as I love traditional "real" baklava, I do not always have time to make it. Which, is why it was always a special occasion treat. Not anymore!
Here is what to do:
Grab a box of Athens brand Mini Phyllo Shells . Yes, shells!! Already to go, no need to layer sheets of phyllo. Plus, these cute little guys make serving a cinch. They are the perfect bite size for parties.
NOTE* At this particular time I did not have the cups , but I had sheets of phyllo dough. ALSO- you will most likely have nut mixture left over.
Making our Easy Baklava Recipe
Easy Baklava Recipe- 15 Minute Bites
A spin on the traditional Greek favorite, these baklava bites are made easy in phyllo shells with the sweet mixture we know and love.
Ingredients
- 2 tablespoons butter, melted
- 2 cups finely chopped walnuts or almonds
- ¼ cup sugar
- 1 ½ teaspoon ground cinnamon
- ¾ cup honey
- 3 Boxes of Mini Phyllo Shells, cut the recipe in half if using one box, there will be some left over
Instructions
- Preheat the over to 350
- Place your phyllo cups on a cookie sheet or in a muffin tin. Brush with half the butter.
- In a small bowl, mix nuts, cinnamon, sugar and remaining butter together.
- Fill phyllo cups.
- Drizzle with a small amount of honey, set remaining honey aside.
- Bake for 10 minutes or until edges are golden.
- Pour a generous amount of honey into each cup slowly. Let the honey seep down into the nuts.
- Serve warm or cooled.
Nutrition Information:
Yield:
20Amount Per Serving: Calories: 250
old photo
Love the recipe-15 minute baklava bites!!!! What is 1/2 stick of butter to you? 1/4 cup or 1/2 cup?
1/4 cup 🙂
In the recipe, you list sugar twice, both with different amounts. Please clarify this as I would like to make this recipe. Thanks.
Sorry Suzy, just a typo. Been working with the flu for 2 weeks.
It is 1/4 Cup of sugar that gets mixed with the nuts.
Thank you
Thanks! Also, the recipe calls for 2 boxes of mini phyllo shells. The ones that I found came in a box of 15. I made all 30 and I could probably make another 30 with the nut mixture I have left over. Thinking of making a pie with the rest. =)
We did have some left over too, I think I will make a note of that.
Enjoy!
This looks soooo good! I love baklava but never knew how to make it.
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again next week when we open our doors at 12 AM EST on Friday.
You say to add half the butter, but don't say what to do with the other half of the butter. Was half supposed to be used to brush the shells before filling (one picture looked like there was butter in the shells). Thanks for answering.
Brush cups with butter, use the remaining butter in the sugar mixture.
Thank you!
I couldn't find Phyllo cups. How do you recommend making these using sheets of frozen filo pastry?
Hi Jenny!
You can use a circle cookie cutter or cup to cut rounds filo that are at least 3-4 " in diameter and press into a muffin tin. Smaller if using a mini muffin tin. Proceed the same way 🙂
I'm only seeing the pre-baked cups in the freezer section.
Is that what you are using?
Mine were frozen, but I believe they have changed to pre-baked, which you can use. Just keep an eye on the edges.