Why You’ll Love Pecan Caramel Baklava Cups Recipe
These baklava cups deliver all the flavor and texture of classic baklava without the fuss of cutting perfect slices. Their compact size makes them easy to serve, and they’re packed with crunchy nuts, warm spices, and gooey sweetness. Whether you’re hosting a gathering or simply want to treat yourself, these indulgent little bites are guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 package of phyllo dough
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1 cup of chopped pecans
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1/2 cup of melted butter
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1/2 cup of sugar
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1/2 cup of honey
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1/2 teaspoon of cinnamon
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1/2 teaspoon of vanilla extract
Directions
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Preheat the oven to 350°F (180°C) and lightly grease a muffin tin.
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Cut the phyllo dough into squares that will fit neatly into each muffin cup.
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Layer the phyllo squares into each cup, brushing every layer with melted butter as you go.
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In a bowl, combine the chopped pecans, sugar, cinnamon, and vanilla extract.
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Fill each muffin cup halfway with the pecan mixture.
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Drizzle honey and caramel over the pecan mixture in each cup.
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Add a final layer of phyllo dough on top and brush with more melted butter.
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Bake for 20–25 minutes or until the phyllo is golden and crisp.
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Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Makes approximately 12–16 baklava cups
Prep time: 20 minutes
Cook time: 25 minutes
Cooling time: 15 minutes
Total time: about 1 hour
Variations
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Substitute pecans with walnuts or pistachios for a more traditional baklava flavor.
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Add a pinch of ground cloves or nutmeg for a deeper spice profile.
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Use maple syrup in place of honey for a fall-inspired version.
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Drizzle with chocolate instead of caramel for a rich twist.
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Add orange zest to the nut mixture for a citrusy note.
Storage/Reheating
Store leftover baklava cups in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, place them in a 300°F (150°C) oven for about 5–7 minutes to restore their crisp texture. Avoid microwaving, as it can make the phyllo soggy.
FAQs
How do I keep phyllo dough from drying out?
Keep unused phyllo sheets covered with a damp cloth while you work to prevent them from becoming brittle and cracking.
Can I make these baklava cups ahead of time?
Yes, they can be made a day in advance and stored in an airtight container. They even taste better after the flavors meld.
What type of caramel should I use?
You can use store-bought caramel sauce or make a simple homemade version with sugar, butter, and cream.
Can I freeze baklava cups?
Yes, freeze them in a single layer, then transfer to a freezer-safe container. Reheat in the oven to restore texture.
Is there a gluten-free version of this recipe?
Phyllo dough is typically made with wheat flour, but some specialty stores carry gluten-free options.
Can I use a mini muffin tin?
Absolutely, just adjust the baking time slightly—about 15–18 minutes should be enough for mini cups.
How do I prevent the bottoms from getting soggy?
Let them cool completely on a wire rack and don’t overdo the honey or caramel during baking.
Are these overly sweet?
They’re sweet but balanced by the nutty filling and crisp phyllo. You can reduce the honey or caramel if desired.
Can I use butter substitutes?
Yes, but choose one that melts well and has a similar fat content for the best results.
What can I serve with baklava cups?
Pair them with coffee, tea, or a scoop of vanilla ice cream for a delightful dessert experience.
Conclusion
Pecan Caramel Baklava Cups are the perfect fusion of tradition and convenience. Their rich, nutty filling and crisp, golden layers make them a show-stopping treat that’s easy to prepare and even easier to enjoy. Whether served at a party or savored as an after-dinner indulgence, these bite-sized delights are sure to be a crowd favorite.
