Description
These Sweet & Crunchy Pecan Caramel Baklava Cups are a delightful twist on traditional baklava, featuring flaky phyllo dough layered with a cinnamon-spiced pecan filling, baked to golden perfection, then drizzled with rich caramel sauce and garnished with pistachios and whole pecans. Perfect as an elegant dessert or a special treat, these cups combine crisp textures with sweet, nutty flavors in every bite.
Ingredients
Scale
Phyllo Cup
- 20 sheets phyllo dough, thawed
- 1 cup unsalted butter, melted
Nut Filling
- 1 1/2 cups chopped pecans
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup caramel sauce
- 2 tablespoons chopped pistachios (optional, for garnish)
- 12 whole pecans (optional, for garnish)
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Prepare Phyllo Sheets: Cut the thawed phyllo dough sheets into 3×3 inch squares. Keep the squares covered with a damp towel to prevent them from drying out as you work.
- Assemble Phyllo Cups: Layer 5 phyllo squares into each muffin cup, offsetting them to form a star shape. Brush each layer generously with melted butter to ensure flakiness and a golden finish.
- Make Nut Filling: In a mixing bowl, combine chopped pecans, brown sugar, ground cinnamon, and vanilla extract. Mix thoroughly to blend all flavors.
- Fill the Phyllo Cups: Spoon approximately 1 1/2 tablespoons of the nut filling into each phyllo cup, pressing down gently to pack the filling evenly.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the phyllo cups are golden brown and crisp.
- Cool and Add Toppings: Remove from oven and allow the cups to cool for about 10 minutes. Then drizzle the caramel sauce over each cup.
- Garnish: Optionally, sprinkle chopped pistachios over the caramel and place a whole pecan on top of each cup for an elegant finish.
- Serve: Enjoy the baklava cups warm or at room temperature for the best flavor and texture.
- Storage: Store leftover baklava cups in an airtight container at room temperature for up to 3 days, or freeze for up to one month.
Notes
- Keep unused phyllo dough covered with a damp cloth to prevent drying out.
- Use unsalted butter for better control over salt in the recipe.
- You can substitute pecans with walnuts if preferred.
- Make sure not to overfill the phyllo cups to prevent spilling during baking.
- Caramel sauce can be homemade or store-bought for convenience.
- These cups are best enjoyed within a few days for optimal crispness.
