Armenian Mini Baklava Recipe

Staff Writer
Armenian Mini Baklava Recipe
Pistachios
Stock.XCHNG/magstefan

Pistachios

Armenian recipe preparations tend to be time-consuming. Never wanting to spend any more time in the kitchen than necessary, shortcuts had to be created for some of our family favorites.

Without a doubt, the most popular Armenian dessert is paklava (baklava to non-Armenians). Flaky, buttery layers of phyllo dough, with a center layer of chopped nuts and cinnamon, then drizzled with a simple syrup. Love it, but this takes too long, so here’s what I do to save time…

Instead of using phyllo dough sheets for this baklava, I purchase bite-sized, premade phyllo cups (15-count per box) in the freezer section of my local grocery store. What a time-saver! This works in other recipes, too.

Click here to see What Is... Baklava?

16
Servings
270
Calories Per Serving
Deliver Ingredients
Makes
30 mini baklava

Ingredients

  • 2 cups sugar
  • 1 cup water
  • Squeeze of lemon juice
  • Two 15-count packages premade phyllo cups
  • 2 cups walnuts or pistachios, chopped finely
  • 1 1/2 teaspoon cinnamon

Directions

Heat the sugar and water in a saucepan over medium heat until the sugar is dissolved, then add the lemon juice. Cool until ready to use.

Preheat the oven to 350 degrees.

Place the phyllo cups on a baking sheet. Put 1 teaspoon or so of nut filling in each cup. Place in the oven and bake for 10-15 minutes. Remove from the oven and while still hot, drizzle some of the simple syrup over each cup.

Serve warm or at room temperature. (For a neater presentation, place each phyllo cup in a mini cupcake paper liner.)

Armenian Shopping Tip

Armenian cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Armenian Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.

Nutritional Facts

Total Fat
5g
8%
Sugar
25g
N/A
Saturated Fat
1g
4.8%
Protein
4g
8%
Carbs
52g
17%
Vitamin C
0.2mg
0.3%
Vitamin K
1µg
2%
Calcium
12mg
1%
Fiber
1g
5%
Folate (food)
13µg
N/A
Folate equivalent (total)
72µg
18%
Folic acid
35µg
N/A
Iron
2mg
10%
Magnesium
13mg
3%
Monounsaturated
2g
N/A
Niacin (B3)
2mg
10%
Phosphorus
50mg
7%
Polyunsaturated
2g
N/A
Potassium
54mg
2%
Riboflavin (B2)
0.2mg
10.6%
Sodium
242mg
10%
Sugars, added
25g
N/A
Thiamin (B1)
0.3mg
18.8%
Zinc
0.4mg
2.4%

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