I have a serious obsession with baklava. My mom used to make baklava a lot when we were kids. We would always have rolls of the stuff ready in the fridge. The aroma of the nuts toasting with the filo dough was just one of my favorites to come home too.
I think my mom makes the best food. Very rarely will I tell you that someone makes something better than she can. But, in all honesty, our Greek neighbor makes the BEST baklava in the world. My family has lived in the house I grew up in for 19 years now. That’s a long time. Our Greek neighbors moved in shortly after us so we grew up with their sons and have seen a lot together. My favorite time of the year was Easter. Whenever Easter rolled around she would host the family dinner at her house and there was ALWAYS Baklava. And not just the normal baklava. The Special holiday baklava. Aunt Kathy made sure to always send us some of her baklavas. I remember I would wait for it and take my pieces and hide them so I could enjoy them later. One day soon I’ll do a post on her special baklava. I need to prepare for that one because it is a recipe close to my heart and deserves some extra attention. For now, let’s just focus on this fool proof baklava. I have made it for a long time but never actually used a recipe, which is weird for me because I measure everything. However, for this, I would just eyeball everything. When it came time to put up a recipe I realized I needed to write it down. Then I came across this one on Cooking Classy. Jaclyn always puts up some of the best recipes! And they always turn out great! This literally takes like ten minutes to prepare, and will do the trick to satisfying that baklava craving. You can find the filo dough cups in the freezer section of your grocery store. It’s usually with the puff pastry and pie crusts. I always have a couple on hand in the freezer for last minute desserts. Try this easy recipe out, and let me know what you think!
This is a super easy recipe to make. The only thing you wanna make sure to do is not pulverize the nuts so they’re crumbs. You want them finely chopped, but not in powdered form. I find that the best way to do this is to pulse it on my KitchenAid Food Processor You can also mix different nuts or just use walnuts. I personally prefer walnuts, but many people will do almonds and pistachios as well. Feel free to mix it up. Spice wise, I just like cinnamon, but you can add nutmeg or cloves as well. But be careful with it because you don’t want the spices to be overpowering.
- 1 Package Mini Filo Shells
- 3/4 Cup Walnuts
- 1.5 TBSP Sugar
- 1/4 tsp Cinnamon
- 1.5 TBSP Butter
- Simple Syrup:
- 1/2 Cup Sugar
- 1/3 Cup Water
- Step 1 Preheat the oven to 350 F. In a small saucepan whisk the sugar and water together. Place on medium-high heat until it comes to a boil. Reduce heat and simmer for 10 minutes. Set aside.
- Step 2 Prepare the walnuts by chopping into fine pieces. Add the sugar, cinnamon, and butter. Mix well.
- Step 3 Arrange the filo shells on a sheet tray and fill each cup with about 1 tbsp of the nut mixture, or until full.
- Step 4 Bake for 8-10 minutes until the filling is warm. Remove from oven and spoon syrup into the cups or drizzle it on them. Enjoy!