Pecan Caramel Baklava Cups

Description:

These Pecan Caramel Baklava Cups combine the flaky layers of phyllo dough with crunchy toasted pecans, drizzled with luscious caramel sauce. Each cup offers a perfect balance of sweet, nutty, and buttery flavors—ideal for elegant dessert parties or sweet treats anytime.

Origin:

Baklava is a traditional Middle Eastern and Mediterranean pastry made with layers of phyllo dough, nuts, and honey syrup. This modern adaptation transforms the classic into individual portions with pecans and caramel, popular in contemporary fusion desserts.

Ingredients Quantity:

Phyllo Cups:

Phyllo dough sheets – 8 sheets (thawed if frozen)
Unsalted butter (melted) – 1/2 cup (115g)

Filling:

Chopped pecans – 1½ cups (150g)
Brown sugar – 1/4 cup (50g)
Ground cinnamon – 1 tsp
Ground nutmeg – 1/4 tsp
Salt – a pinch

Caramel Sauce:

Granulated sugar – 1 cup (200g)
Unsalted butter – 6 tbsp (85g)
Heavy cream – 1/2 cup (120ml)
Sea salt – 1/4 tsp (optional, for salted caramel)

Optional Ingredients:

Chopped walnuts or almonds – substitute for pecans
Honey – 2 tbsp (drizzled over finished cups)
Vanilla extract – 1 tsp (in caramel sauce)
Toasted sesame seeds or pistachios – for garnish

Instructions:

1. Prepare Phyllo Cups:

Preheat oven to 350°F (175°C).
Brush a mini muffin tin with melted butter.
Layer 2-3 sheets of phyllo dough per cup, brushing each sheet lightly with butter before adding the next. Trim to fit if needed.
Gently press into muffin cups to form little cups.

2. Make Filling:

In a bowl, combine chopped pecans, brown sugar, cinnamon, nutmeg, and salt.

3. Fill & Bake:

Spoon about 1 tbsp of the nut mixture into each phyllo cup.
Bake for 12–15 minutes or until golden and crisp. Remove and let cool.

4. Make Caramel Sauce:

In a saucepan over medium heat, melt granulated sugar, stirring constantly until it turns amber.
Add butter and stir until melted and combined.
Slowly pour in heavy cream (mixture will bubble), stirring until smooth.
Remove from heat and stir in sea salt and vanilla if using.

5. Assemble:

Drizzle warm caramel sauce over the cooled baklava cups generously.
Optionally, drizzle with honey or sprinkle with extra nuts or sesame seeds.

Tips for Success:

Handle phyllo dough gently to prevent tearing; keep unused sheets covered with a damp cloth.
Watch caramel closely; sugar can burn quickly.
Let caramel cool slightly to thicken before drizzling if too runny.
Use fresh, high-quality nuts for the best flavor and crunch.