Baklava Cupcakes

Baklava Cupcake Recipe

Yields approximately 18-20, depending on size of tart pans

Baklava Cupcake Ingredients

1 16oz package phyllo dough; thawed according to package instructions

2 sticks melted salted butter

4 cups finely chopped walnuts, pistachios, or cashews
1 tsp ground Ceylon cinnamon
1 Ugandan vanilla bean (split and scraped)
1 cup granulated brown sugar
2 Tbsp lemon juice
¾ cup water

½ cup honey

How to Make Baklava Cupcakes

Preheat oven to 350°

Place the filo dough onto a flat surface and cover with a moist (not wet) clean kitchen towel. Place the nuts, cinnamon, and vanilla bean into a food processor and pulse until a medium-coarse consistency. Set aside. Melt the butter in the microwave for about 60 seconds.

Combine the brown sugar, lemon juice, water, and honey into a small saucepan and place over medium heat. Whisk until the brown sugar has dissolved, and then remove from heat. Cool to room temperature.

Separate three sheets of filo dough and brush with the melted butter. Place two tablespoons of the nut mixture lengthwise down the center of the dough. Roll the dough from one end widthwise until it forms a log. Pull one end in and form a spiral with the dough / nut mixture. Place into a mini tart pan. Continue the process until you have used all the filo dough sheets. Brush each cupcake with melted butter and pour the syrup over each individual dessert, dividing it amongst them all. Place on a sheet tray and bake for 20-25 minutes at 350° until the pastry is golden brown.

Let cool and remove from tart pans. Enjoy!