Baklava Minis
Indulge in the irresistible layers of flaky perfection with these delightful Baklava Minis, a bite-sized twist on the classic Mediterranean dessert. Made with buttery phyllo dough, a rich filling of finely chopped walnuts and pistachios, and a warming blend of cinnamon and cloves, these mini treats pack all the decadent flavors of traditional baklava into perfectly portioned bites. Drizzled with a luscious honey-lemon syrup, they strike the perfect balance of sweet and nutty. Easy to make and ideal for parties, holidays, or gifting, these Baklava Minis are a show-stopping dessert that’s sure to impress. Ready in under an hour, they offer a quick yet elegant way to enjoy the luxurious charm of baklava—no pastry skills required!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 10 sheets phyllo dough sheets
- 120 ml unsalted butter, melted
- 200 g walnuts, finely chopped
- 50 g pistachios, finely chopped
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 120 ml honey
- 80 ml water
- 1 tsp lemon juice
- 0.5 tsp vanilla extract
Instructions
Preheat the oven to 175°C (350°F) and lightly grease a mini-muffin tin with melted butter.
In a medium bowl, combine the chopped walnuts, chopped pistachios, granulated sugar, ground cinnamon, and ground cloves. Mix well and set aside.
Lay out the phyllo dough sheets on a clean surface and cover with a damp kitchen towel to prevent drying. Cut the sheets into 3-inch squares to fit into the mini-muffin tin cavities.
Brush one square of phyllo dough with melted butter and place it into a cavity of the prepared mini-muffin tin. Layer another square on top, slightly rotating to create a star shape, brushing with butter as you go. Repeat for all 24 cavities, using 5 layers of phyllo per cavity.
Fill each dough cavity with about 1 heaping teaspoon of the nut mixture. Gently press the filling down to compact it.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden and crisp.
While the baklava bakes, prepare the syrup. In a small saucepan, combine the honey, water, lemon juice, and vanilla extract. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Once the baklava minis are out of the oven, immediately spoon about 1 teaspoon of the syrup over each one. Let them cool in the muffin tin for 10 minutes before transferring to a wire rack to finish cooling.
Serve at room temperature and enjoy! Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.6 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
