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!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 24

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

Directions

Step 1

Preheat the oven to 175°C (350°F) and lightly grease a mini-muffin tin with melted butter.

Step 2

In a medium bowl, combine the chopped walnuts, chopped pistachios, granulated sugar, ground cinnamon, and ground cloves. Mix well and set aside.

Step 3

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.

Step 4

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.

Step 5

Fill each dough cavity with about 1 heaping teaspoon of the nut mixture. Gently press the filling down to compact it.

Step 6

Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden and crisp.

Step 7

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.

Step 8

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.

Step 9

Serve at room temperature and enjoy! Store leftovers in an airtight container for up to 5 days.

Nutrition Facts

Serving size	832.5 grams (832.5g)

Amount per serving	% Daily Value*
Calories	3599

Total Fat 263.90g	338%
Saturated Fat 77.00g	385%
Polyunsaturated Fat 0.00g
Cholesterol 262mg	87%
Sodium 1165mg	51%
Total Carbohydrate 300.20g	109%
Dietary Fiber 27.40g	98%
Total Sugars 157.90g
Protein 57.20g	114%

Vitamin D 0IU	0%
Calcium 306mg	24%
Iron 12mg	66%
Potassium 1611mg	34%

*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.

Source of Calories

Fat: 62.4%

Protein: 6.0%

Carbs: 31.6%