This Crunchy Pecan Caramel Baklava Cups comes together in about 30 minutes and is a total crowd-pleaser that you can make with minimal fuss! Perfect for your busy weeknights, these little delights are built in muffin tins, making cleanup a breeze! Switch up the nuts or sweeteners to suit your taste, or use it as a ‘clean out the fridge’ treat to get rid of any leftover odds and ends you know, those random bits in your pantry that just hang around.
Ingredient Breakdown
- Phyllo Dough
- Unsalted Butter
- Chopped Pecans
- Brown Sugar
- Heavy Cream
- Vanilla Extract
- Salt
Let’s Get Cooking!
Preheat the Oven
First things first, preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin. This recipe is as much about ease as it is about incredible flavor, so you’ll love how quickly it comes together!
Cut & Layer Your Phyllo
Next, cut the phyllo dough into squares that will fit nicely into your muffin cups. You’re going to want to layer 5–6 sheets per cup, brushing melted butter between each layer. This is where the magic happens! You’ll have beautifully flaky layers that make each bite a delight.
Bake Until Golden
Now, bake the phyllo cups for 10–12 minutes until they’re golden and crisp. Keep an eye on them, you want them perfectly toasty, not burnt. Once out of the oven, let them cool a bit trust me, they’ll be too hot to handle otherwise!
Make the Caramel Sauce
While your phyllo cups are baking, it’s time to make that drool-worthy caramel sauce! In a small saucepan, combine brown sugar and heavy cream over medium heat. Stir over the heat until it starts to bubble and thickens (about 5–7 minutes). Oh man, it’s going to smell incredible in your kitchen!
Finish Up the Sauce
Once thickened, remove from heat and stir in that amazing vanilla extract and a pinch of salt. This caramel sauce is the kind of stuff dreams are made of rich, sweet, and just… yummy.
Assemble Your Cups
Fill each phyllo cup about 3/4 full with that luscious caramel sauce (don’t skip this part!), then top each cup with chopped pecans. You can even return them to the oven for 5 more minutes to toast up the topping just right.
Let Cool & Serve
Let them cool slightly before you dig in. I know, it’s tempting to dive right in, but a few minutes will make it so much easier on your taste buds!
Why I Love This Recipe
Oh my goodness, I can’t tell you how much I adore these baklava cups! They’re my go-to recipe when I’m in the mood for something sweet but don’t want to spend all day in the kitchen. The best part is, they’re not just dessert. I’ve served them as a special touch at brunches and even alongside coffee for a lovely afternoon treat. Plus, you can use whatever you’ve got on hand; you really can’t go wrong!
If you loved this baklava cups recipe, be sure to check out my Double Chocolate Zucchini Muffins, my Cherry Amaretto Tiramisu, or my Irish Whiskey Bread Pudding!
Why This Recipe Works
Quick & Easy
These baklava cups are simple to make and come together all in about 30 minutes! With just a handful of ingredients, they’ll make your weeknight dessert dreams come true without all the fuss.
Customizable
One of the coolest things about this recipe is how customizable it is! You can swap out the spices, change up the nuts, or even try different sweeteners. Have some leftover nuts in the pantry? Toss them in!
Comfort Food
Who doesn’t love a little piece of comfort food? These baklava cups are luscious and loaded with tons of flavor. They remind me of family gatherings, cozy evenings, and of course a bit of indulgence!
Make-Ahead Friendly
You can make the phyllo cups and caramel sauce ahead of time. Assemble them just before serving for that freshly-baked taste. They’re perfect for meal prep, too!
Crowd-Pleaser
Trust me, the whole family will love these! I mean, who can resist the crispy layers, sweet caramel, and crunchy pecans? Seriously, they’ve been a hit at every gathering.
Serving & Storage Tips
How to Serve This Recipe
Serve these sweet and crunchy baklava cups warm for the best experience. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of coffee or tea beside them is just the icing on the cake!
Storage
These baklava cups are best enjoyed fresh, but if you have leftovers (which is rare in my house), they can be stored in the fridge for up to 3 days. Just be sure to keep them in an airtight container to maintain that flaky texture.
Reheating Instructions
To reheat, pop them in the oven at 350°F (175°C) for about 5 minutes. That way, they’ll crisp up like magic once again!
Freezer Friendly
Yes, you can freeze these! Just make sure they’re fully cooled, then store them in an airtight container for up to a month. When you want some baklava goodness, just thaw them in the fridge overnight, and reheat them in the oven, easy peasy!
And there you have it: your guide to making these sweet and crunchy pecan caramel baklava cups that are sure to win your family’s hearts! Enjoy, and happy cooking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Sweet & Crunchy Pecan Caramel Baklava Cups
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Cut the phyllo dough into squares that fit nicely into your muffin cups, layering 5-6 sheets per cup with melted butter between each layer.
- Bake the phyllo cups for 10-12 minutes until they’re golden and crisp. Let them cool a bit.
- In a small saucepan, combine brown sugar and heavy cream over medium heat, stirring until it bubbles and thickens (about 5-7 minutes).
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Fill each phyllo cup about 3/4 full with the caramel sauce and top each with chopped pecans.
- Return to the oven for 5 more minutes to toast the topping.
- Let them cool slightly before serving.