Ingredients:
- 1 package of phyllo dough, thawed
- 1 cup unsalted butter, melted
- 2 cups pecans, chopped
- 1/4 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with melted butter.
- Prepare the Phyllo Cups:
- Cut the thawed phyllo dough into squares that will fit into the muffin cups. You’ll need about 5-6 squares per cup.
- Layer the squares into each muffin cup, brushing each layer with melted butter to ensure they stick together and crisp up nicely.
- Make the Pecan Filling:
- In a mixing bowl, combine the chopped pecans, ground cinnamon, and a pinch of salt.
- Fill each prepared phyllo cup with the pecan mixture, distributing it evenly.
- Bake the Baklava Cups:
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the phyllo is golden brown and crispy.
- Prepare the Caramel Syrup:
- While the baklava cups are baking, start making the caramel syrup. In a medium saucepan, combine the granulated sugar, water, and honey.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
- Remove from heat and stir in the vanilla extract.
- Assemble:
- Once the baklava cups are done baking, remove them from the oven and let them cool for a few minutes.
- Carefully drizzle the warm caramel syrup over each cup, allowing it to soak into the pecan filling and phyllo layers.
- Serve:
- Allow the baklava cups to cool completely before serving. They can be enjoyed immediately or stored in an airtight container for a couple of days.
These Pecan Caramel Baklava Cups are a delightful twist on traditional baklava, with the added richness of caramel and the crunch of pecans. Perfect for a sweet treat! Enjoy!