Baklava Tarts
Elevate your dessert game with these irresistible Baklava Tarts, a modern twist on the classic Mediterranean pastry. Featuring layers of buttery, golden phyllo dough baked to crispy perfection in a muffin tin, these individual tarts are filled with a rich medley of finely chopped walnuts, pistachios, and almonds, perfectly spiced with cinnamon and cloves. Each tart is drenched in a luscious honey-lemon syrup, adding a burst of sweetness and tang to every bite. With a bake time of just 25 minutes and a stunning presentation, these single-serve baklava tarts are perfect for entertaining or indulging in a decadent treat. Whether you’re a fan of traditional baklava or just love nutty, syrup-soaked desserts, this refined recipe is sure to impress. Perfect for search terms like "easy baklava recipe," "phyllo dough desserts," and "individual Mediterranean desserts."
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Recipe Information
Ingredients
- 10 sheets Phyllo dough
- 120 grams Unsalted butter, melted
- 120 grams Walnuts, finely chopped
- 120 grams Pistachios, finely chopped
- 120 grams Almonds, finely chopped
- 50 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 250 grams Honey
- 60 milliliters Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the walnuts, pistachios, almonds, granulated sugar, cinnamon, and cloves. Set this nut mixture aside.
Lightly grease a 12-cup muffin tin with melted butter.
Cut the phyllo dough into circles large enough to line the muffin cups. You will need about 4 layers of phyllo per tart. Keep the unused phyllo covered with a damp cloth to prevent drying out.
Brush one phyllo circle with melted butter and layer it into a muffin cup. Repeat with three more circles, brushing each layer with butter before adding the next.
Fill each phyllo-lined cup with a generous tablespoon of the nut mixture, pressing it down lightly.
Top each tart with another layer of phyllo dough, using 3–4 buttered circles to fully cover the nut mixture. Tuck the edges down neatly.
Bake the tarts in the preheated oven for 20–25 minutes, or until golden and crisp.
While the tarts are baking, prepare the honey syrup by combining the honey, water, lemon juice, and vanilla extract in a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5–7 minutes until slightly thickened. Remove from heat and let cool slightly.
Once the tarts are baked, remove them from the oven and immediately drizzle the warm honey syrup over each tart. Allow the syrup to soak in as the tarts cool completely in the pan.
Carefully remove the baklava tarts from the muffin tin and serve. Enjoy!
Nutrition Facts
Calories |
4579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 443.5 g | 161% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 272.3 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2950 mg | 63% | |
*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.
