Baklava Cups

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Luke 21:34-35

[34] “But watch yourselves lest your hearts be weighed down with dissipation and drunkenness and cares of this life, and that day come upon you suddenly like a trap. [35] For it will come upon all who dwell on the face of the whole earth.

1/2 pkg Phyllo dough, thawed 

Yield 24 large cups

Syrup 

1 c sugar

1 T fresh lemon juice

2/3 c water

1/2 c clover honey

Heat to light boil, stirring constantly 

Turn to simmer, cook 4 minutes, do not stir

Syrup thickens as it cools

Cool

3 T Butter melted and set aside for baklava cup sheets

Nut mixture

3 c roasted and shelled pistachios (pulse a few times in processor to chop) Costco

1 t cinnamon 

6 T melted butter

Mix together and set aside

Baklava shells

I could not find these so I used the sheets and made the cups

Separate 5 sheets, using melted butter, lightly brush each sheet

Cut in 3 strips one direction then 3 the other to get six squares 

Place 4-5 squares of phyllo sheet in each large muffin pan hole, stagger to neatly fill hole

If they look dry, brush with a little melted butter

Bake preheated 350 degree oven for 10 minutes 

Remove to parchment lined sheet pan and cool

Fill with nut filling 

Using a gravy ladle, pour cooled syrup over each filled cup

Let sit overnight before serving allowing the Phyllo to soak up syrup