Sweet & Crunchy Pecan Caramel Baklava Cups Recipe
If you love rich and sweet desserts, you will enjoy this Sweet & Crunchy Pecan Caramel Baklava Cups Recipe.
Ingredients
- 8 sheets phyllo dough thawed
- 1/2 cup melted butter
- 1 cup finely chopped pecans
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup caramel sauce
- 1/4 cup honey
- 2 tablespoons water
- 1 teaspoon lemon juice
- Extra chopped pecans for garnish
Instructions
Preheat the Oven
- Preheat oven to 350°F or 175°C. Lightly grease muffin tin to prevent sticking.
Prepare the Phyllo Sheets
- Place phyllo sheets on clean surface. Cover with damp towel to prevent drying.
Brush with Butter
- Lay one phyllo sheet flat. Brush lightly with melted butter using pastry brush.
Layer the Sheets
- Place another sheet on top. Brush again with butter. Repeat until four sheets are layered.
Cut into Squares
- Cut layered phyllo into equal squares. Each square should fit into muffin cups easily.
Shape into Cups
- Press each square gently into muffin tin. Form cup shape by folding edges inside.
Prepare the Filling
- In a bowl, mix chopped pecans, brown sugar and cinnamon until well combined.
Fill the Cups
- Spoon pecan mixture into each phyllo cup evenly. Press lightly to fill nicely.
Bake Until Golden
- Bake for 18 to 20 minutes until edges turn golden brown and crisp.
Prepare the Honey Syrup
- In a small saucepan, heat honey, water, and lemon juice. Simmer gently for two minutes.
Add Caramel and Syrup
- Remove baked cups from oven. Drizzle warm honey syrup and caramel sauce over each cup.
Garnish and Cool
- Sprinkle extra chopped pecans on top. Let cups cool before removing from tin.
Notes
- Work quickly with phyllo to avoid drying.
- Use walnuts instead of pecans for classic flavor.
- Add a pinch of nutmeg for extra warmth.
- Use homemade caramel for richer taste.
- Do not overfill cups to avoid overflow.
- Let syrup absorb slightly before serving.