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Parve
Easy
15 Servings
Allergens 
30 Minutes
Diets
The sweet, nutty flavors of baklava pastries present so neatly in individual dessert cups. Their bright colors won us over. Whether you’re seeking a unique new option for a sweets table or just something different for dessert, these Baklava Cups are sure to please.
1/2 cup granulated sugar
1/4 cup Gefen Honey
1/2 cup water
1 teaspoon fresh lemon juice or Heaven & Earth Lemon Juice
1/2 teaspoon Gefen Ground Cinnamon
1 cup chopped mixed nuts (I used pistachios, pecans, almonds and walnuts)
1 box mini phyllo shells (15 shells)
1 teaspoon orange blossom water OR 2 teaspoons orange zest
pomegranate arils, for garnish
In a medium saucepan over medium-high heat, stir the sugar, honey, water, lemon juice and cinnamon, until the sugar has dissolved. Reduce the heat to medium-low and simmer for seven to eight minutes. Set aside and allow to cool.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Place the nuts in a large bowl and mix with half of the cooled syrup until completely coated.
Place the phyllo shells on the prepared baking sheet. Fill each shell with one teaspoon of the nut filling.
Bake for 10 minutes, or until the shells become golden brown in color.
To the remaining syrup, add the orange blossom water or zest. Mix until combined.
Remove the shells from the oven and immediately drizzle the rest of the syrup over each shell. Allow to cool, sprinkle with pomegranate arils and serve.
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