Description
These Baklava Bites are a delightful twist on the classic Middle Eastern dessert, featuring layers of flaky phyllo dough filled with a mixture of finely chopped pistachios and walnuts, spiced with cinnamon, baked to golden perfection, and generously drizzled with a warm honey syrup infused with vanilla and lemon. Perfect as bite-sized treats for parties or a sweet snack.
Ingredients
Scale
Phyllo Dough Layers
- 1 package phyllo dough (about 20 sheets), thawed
- 1 cup unsalted butter, melted
Nut Filling
- 1 cup pistachios, finely chopped
- 1/2 cup walnuts, finely chopped (optional)
- 1 tsp ground cinnamon
- 1/4 cup sugar
Honey Syrup
- 1/2 cup honey
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Prepare the Filling: In a bowl, mix the finely chopped pistachios, walnuts, ground cinnamon, and sugar until well combined to create the nut filling.
- Prepare the Phyllo Dough: Lightly brush a mini muffin tin with some melted butter to prevent sticking. Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat this process until you have layered about 6-7 sheets of phyllo dough.
- Assemble the Baklava Bites: Cut the layered phyllo dough into squares large enough to fit into the muffin cups. Gently press each square into a muffin cup to form a little phyllo cup. Spoon about 1-2 teaspoons of the nut filling mixture into each phyllo cup.
- Bake the Baklava Bites: Preheat the oven to 350°F (175°C). Bake the phyllo cups filled with nuts for approximately 15-20 minutes, or until the phyllo is golden brown and crisp.
- Make the Honey Syrup: While the baklava bites are baking, combine honey, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
- Finish the Baklava Bites: Once the baklava bites are baked and slightly cooled, spoon the warm honey syrup generously over each bite, ensuring they are well coated.
- Serve: Allow the syrup to soak for a few minutes before serving the baklava bites at room temperature. Enjoy these sweet, crunchy delights as a perfect finger-sized dessert.
Notes
- Phyllo dough thaws quickly at room temperature; keep it covered with a damp towel while working to prevent drying out.
- You can substitute walnuts with other nuts like almonds or pecans or omit them if preferred.
- Brush the phyllo sheets gently with butter to avoid tearing.
- Store baklava bites in an airtight container at room temperature for up to 3 days.
- If the honey syrup thickens too much after cooling, gently warm before drizzling.
