Enjoy a bite-sized twist on a classic favorite with these Pecan Caramel Baklava Cups! Each little cup is packed with rich caramel, crunchy pecans, and flaky phyllo dough for a sweet, indulgent treat.
Ingredients:
– 1 package phyllo dough (16 oz), thawed
– 1 cup unsalted butter, melted
– 1 cup chopped pecans
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
Directions:
1. **Preheat Oven:
– Preheat your oven to 350°F (175°C). Grease a mini muffin tin or use mini cupcake liners.
2. **Prepare the Phyllo Dough:
– Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
– Place one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Layer with another sheet of phyllo and brush with more butter. Repeat until you have 4 layers.
– Cut the layered phyllo into squares (about 3×3 inches) and press each square into the mini muffin tin, forming little cups.
3. **Make the Filling:
– In a medium bowl, mix the chopped pecans, granulated sugar, brown sugar, cinnamon, and salt.
4. **Assemble the Baklava Cups:
– Spoon a small amount of the pecan mixture into each phyllo cup.
– Bake for 12-15 minutes, or until the phyllo is golden brown and crispy.
5. **Prepare the Caramel Sauce:
– While the cups are baking, heat the honey in a small saucepan over medium heat until it starts to bubble. Reduce heat and let simmer for 2-3 minutes, until slightly thickened. Remove from heat and stir in the vanilla extract.
6. **Finish the Baklava Cups:
– Once the cups are baked and cooled slightly, drizzle the caramel sauce over the top.
7. **Cool and Serve:
– Allow the caramel to set before serving. Enjoy these sweet and crunchy treats!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Kcal:** 250 kcal
Servings:** 24 cups