Mini Baklava Tarts
Between the melomakarona Greek cookies the other day, and these Mini Baklava Tarts, the country of Greece might as well be my official sponsor for holiday desserts.
And if the country of Greece is reading this, and wants to send me back to Mykonos and Santorini, I’d gladly accept. As it turns out, I’ll be spending the holidays here in Michigan (although if I’m lucky, I’ll find some time to make Greek lasagna).
I don’t do a ton of holiday baking (I save my heart cookies for Valentine’s Day), but I do like keeping some simple desserts up my sleeve to pull out for a party.
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These little bites are just three simple steps. And seriously, when I say simple, I truly mean sooooo simple.
Step 1 is literally taking phylllo cups out of your freezer. Then, simply mix some chopped walnuts and pistachios (or whatever blend of nuts you like) with honey, a bit of butter, orange juice and spices, then spoon that mixture into aforementioned phyllo cups.
All the flavor of baklava, with none of the tears like that other time I tried to make baklava.
Psst – buy an extra box of phyllo cups to make my phyllo cup appetizers!
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Mini Baklava Tarts
Ingredients
- 1 box mini fillo (phyllo) shells 15 count
- ⅓ cup shelled pistachios
- ⅓ cup shelled walnuts
- 2 tablespoons honey
- 1 tablespoon fresh orange juice
- 1 tablespoon melted butter
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
Instructions
- Remove phyllo shells from freezer and bring to room temperature.
- Meanwhile, finely chop pistachios and walnuts.
- In small bowl, stir together honey, orange juice, butter, cinnamon and cloves. Stir in nuts. Spoon 2 teaspoons filling into each phyllo cup. Serve immediately or cover and refrigerate up to 2 hours.
Will they last 2 days in the refrigerator or overnight. I’m making for a baby shower
They are best eaten right after they are made. However, if you wrap them very tightly and refrigerate, they might be OK overnight.
Every other baklava tartlet recipe I have looked at has these being baked for a few minutes after filling them. Has anyone tried baking these? I would think they would have no crunch if you just eat them in a thawed shell. Thanks!
Hi Marcelle – you can certainly bake these if you want. It would make the shells crispier, although they are ready-to-eat right out of the package.
Super easy baklava. Tasty but I think I’d put just a tad less cloves for my taste. 5+ stars for ease and 4.5 for flavor.
Lori, as a baklava fan, I totally adore these mini baklava tarts. Not only they’re so simple to make, but also fancy-looking desserts. So glad that can devour on these anytime!
Thanks Linda! I think anything looks fancy in these little phyllo cups, with no work on my part. Love it!
I am a HUGE baklava fan as well! Lori did such a great job with these . . . They tasted just like the real thing without the sticky mess. I, literally, ate 10 of them the moment I walked in the house and saw them on the counter.