Pecan Caramel Baklava Cups

Preheat the oven to 350°F (175°C). Grease a muffin tin with melted butter.

Cut the phyllo dough into squares that fit into the muffin cups. Layer 5-6 squares per cup, brushing each layer with melted butter.

In a bowl, combine chopped pecans, cinnamon, and a pinch of salt.

Fill each phyllo cup with the pecan mixture.

Bake in the preheated oven for 15-20 minutes, or until the phyllo is golden and crisp.

While the baklava cups are baking, prepare the caramel syrup. In a saucepan, combine sugar, water, and honey. Bring to a boil, then reduce to a simmer and cook for 10 minutes until slightly thickened. Remove from heat and stir in vanilla extract.

Once the baklava cups are baked, immediately pour the caramel syrup over each cup, ensuring they are well soaked.

Let the cups cool completely in the tin before removing.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 250 kcal | Servings: 12 cups