Pecan Baklava Cups with Honey
Crisp mini phyllo shells filled with buttery cinnamon pecans and finished with a honey syrup.
Equipment
- Rimmed Baking Sheet
- Small saucepan
- Skillet
Ingredients
Main Ingredients
- 30 mini phyllo shells two packages of 15, thawed
- 1 cup pecans finely chopped
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ½ cup water
- ¼ cup honey plus extra for drizzling
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 pinch kosher salt
Instructions
Cooking
- Make the syrup. Simmer the sugar and water in a saucepan for 10 minutes, then stir in the honey and set aside.
- Toast the filling. Cook the butter, pecans, cinnamon, vanilla, and salt in a skillet over medium heat for 5 minutes until fragrant.
- Fill. Arrange the shells on a baking sheet and spoon about 2 teaspoons of filling into each.
- Bake. Bake at 350 degrees F for 10 to 15 minutes until the edges are golden.
- Finish. Spoon syrup over each cup, drizzle with honey, and cool 10 minutes before serving.
Notes
Substitutions: Walnuts, almonds, or pistachios can replace the pecans, and almond extract can replace the vanilla.
Tips: Spoon the syrup on after baking so the shells stay crisp. Pecans are tree nuts and the shells contain wheat, so flag the allergens. Honey is not safe for children under 1 year.
Storage: Store in an airtight container at room temperature for up to 3 days.