Irresistible Pecan Caramel Baklava Cups: Crispy, Nutty, & Caramel-Dripped!
Indulge in these Pecan Caramel Baklava Cups! Crispy phyllo layers, nutty pecans, and a luscious caramel drizzle make this dessert an unforgettable treat for any occasion.
Equipment
- Muffin tin
- Pastry brush
- Small saucepan
- Mixing bowls
- Sharp knife or pizza cutter
Ingredients
- For the Cups:
- 12 sheets of phyllo dough thawed
- 1/2 cup unsalted butter melted
- For the Filling:
- 1 cup pecans finely chopped
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- For the Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
Instructions
- Prepare the Phyllo Cups:
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- Layer 3 sheets of phyllo dough, brushing each sheet with melted butter. Repeat with the remaining sheets to create 4 stacks of 3 sheets each.
- Cut each stack into 6 equal squares, creating 24 squares total. Press each square into the muffin tin, folding the edges slightly to form cups.
- Make the Filling:
- In a mixing bowl, combine chopped pecans, brown sugar, and cinnamon. Spoon about 1 tablespoon of the mixture into each phyllo cup.
- Bake:
- Bake the cups in the preheated oven for 12-15 minutes, or until golden and crisp.
- Prepare the Syrup:
- In a small saucepan, combine honey, water, sugar, and vanilla extract. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- Assemble the Cups:
- Once the cups are out of the oven, immediately drizzle the warm syrup over each one, ensuring it seeps into the filling. Allow them to cool completely.
- Add the Topping:
- Drizzle caramel sauce over each baklava cup and sprinkle with additional chopped pecans.