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An extreme close-up of a single pecan caramel baklava cup, highlighting the flaky layers of phyllo dough and the rich, nutty filling.

Pecan Caramel Baklava Cups: The Perfect Bite-Sized Treat

Create irresistible Pecan Caramel Baklava Cups with this easy recipe. Flaky phyllo dough, a crunchy pecan filling, and a rich caramel sauce come together in a perfect, bite-sized dessert ideal for parties and holidays.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 cups
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Baklava Cups
  • 1 package (16 oz) phyllo dough thawed
  • 1 cup unsalted butter melted
  • 1.5 cups pecans finely chopped
  • 1 tsp ground cinnamon
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into pieces
  • 1/2 cup heavy cream at room temperature
  • 1/4 cup honey
  • 1 tsp vanilla extract

Equipment

  • 1 Mini Muffin Tin
  • 1 Pastry Brush
  • 1 Small saucepan

Instructions
 

  1. Preheat oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin. Ensure phyllo dough is completely thawed.
  2. In a small bowl, combine the finely chopped pecans and ground cinnamon. Set aside.
  3. Unroll the phyllo sheets. Place one sheet on your work surface and lightly brush with melted butter. Top with another sheet and brush with butter. Repeat until you have a stack of 5 sheets. Cut the stack into 24 squares (approximately 3x3 inches).
  4. Gently press each phyllo square into a mini muffin cup, creating a small tartlet shell. Repeat with the remaining phyllo sheets until you have 24 cups.
  5. Spoon the pecan mixture evenly into each phyllo cup. Bake for 15-20 minutes, until the phyllo is golden brown and crisp.
  6. While the cups are baking, melt the sugar in a saucepan over medium heat, stirring until it becomes a smooth amber liquid. Whisk in the butter until melted. Slowly pour in the heavy cream while whisking continuously. Remove from heat and stir in the honey and vanilla.
  7. Remove the baklava cups from the oven. Immediately drizzle the warm caramel sauce over the filling in each cup. Allow the cups to cool completely in the muffin tin before serving.

Notes

Work quickly with phyllo dough and keep the sheets you aren't using covered with a damp cloth to prevent them from drying out.
Allowing the cups to cool completely in the tin is crucial for the caramel to set properly and for easy removal.
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