Servings: 30 baklava cups 1/2 cup granulated sugar 1 Tbsp lemon juice, from 1/2 small lemon 1/3 cup water 1/4 cup honey 30 shells (2 boxes, 15 count each) Athens® Mini Fillo Shells 2 cups nuts, we used 1 1/2 cups walnuts + 1/2 cup salted pistachios 1/2 tsp cinnamon 3 Tbsp unsalted butter, melted 1/4 cup chocolate chips, melted to drizzle for garnish (optional)
Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey.
Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.
In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.
Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.
Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.