Pistachio Baklava Cups
Made of multiple layers of delicate, crispy, flaky phyllo sheets, these Pistachio Baklava Cups are indulging and delicious!
It's a sweet, rich, buttery baklava cup filled with pistachios and cream cheese, which makes an amazing dessert for any occasion. Finished with aromatic homemade hot syrup. Let's make it!
This recipe seems to be difficult but it's actually very simple, just it takes time and some patience to brush each phyllo sheet and layer them. If you previously made some baklava this version of baklava is a fantastic upgrade!
WHAT YOU WILL NEED
Generally, for baklava, we need basic 4 ingredients and that's dough, sugar, butter and some nuts of your choice. To make it even better I like to mix honey with nuts and also I'm adding some honey to sugar syrup. These pistachio baklava cups are filled with cream cheese, which makes baklava a bit different from traditional recipes. So, If you are a fan of baklava cheesecake, you gonna love this! Here's a list of ingredients you gonna need. (For detailed measurements check recipe chart below).
Phyllo Pastry - you can find this in specialty Asian/Halal stores, in the fridge/freezer section
Pistachio - remove shells and roast them for 5 minutes, pistachio can be salted or unsalted.
Ghee - is clarified butter that can be easily found in any health store, or can be made homemade.
Syrup - an easy sugar honey-based, which I also made for Kunafa Baklava last time.
PREPARING FILLING
To start with the recipe I begin with pistachios. Remove shells from pistachios and transfer them to a baking sheet. Roast pistachios in the oven for about 5 minutes, to enhance the flavour of nuts. Keep an eye on nuts, they tend to burn quite very quickly.
Once the pistachio is done, transfer them into a food processor and blend them on medium speed. Finely chopped nuts transfer into a mixing bowl. Add around 3 tablespoons of honey and cinnamon powder. Mix everything together and set aside.
In another bowl add one pot of cream cheese and cardamom powder. Whisk cream cheese with cardamom, until well combined. Transfer the cream cheese mixture into a piping bag and set aside in the refrigerator.
Now is the time for phyllo pastry. Each pack of pastry contains around 20 phyllo sheets. Divide in half and start brushing the first 10 individual sheets on phyllo with butter, and layer until all is done. Repeat the process with the remaining pastry.
Once done, take a rolling pin and wrap the phyllo pastry into a roll. Then remove the rolling pin, and lay phyllo on your working surface. Take a pizza cutter and cut 7 cm wide strips all the way long.
Open each strip in the middle, and you will get a round baklava cup. Place these cups on your baking sheet and now it's time to fill.
At the bottom of the baklava cups place pistachio filling first, and press gently with a spoon.
Then fill the cups with cardamom cream cheese filling.
And lastly, add the remaining pistachio filling on top, and press gently with a spoon to flatten the surface. Bake on low heat at 160 C, for about 25 minutes, until golden and brown.
Once the baklava is baked pour hot syrup over pastry and enjoy every delicious bite you have!
Do You Like More Desserts Like This? Check Also These!
- 300 g pistachios
- 1 pack of baklava dough
- 200 g cream cheese
- 100 g sugar
- 1 tsp cinnanom sugar
- 1/2 tsp cardamon powder
- 100 g honey
- 1 slice of lemon
- 10 g rose petals
- 2 tsp rose water
- 200 g unsalted butter/ghee
- 2 tsp rose water
Remove shells from pistachios and transfer them to a baking sheet. Roast pistachios in the oven for about 5 minutes, to enhance the flavor of nuts.
Once the pistachio is done, transfer them into a food processor and blend them on medium speed. Finely chopped nuts transfer into a mixing bowl. Add around 3 tablespoons of honey and cinnamon powder. Mix everything together and set aside.
In another bowl add one pot of cream cheese and cardamom powder. Whisk cream cheese with cardamom, until well combined. Transfer the cream cheese mixture into a piping bag and set aside in the refrigerator.
Start brushing the first 10 individual sheets on phyllo with butter, and layer until all is done. Repeat the process with the remaining pastry.
Once done, take a rolling pin and wrap the phyllo pastry into a roll. Then remove the rolling pin, and lay phyllo on your working surface. Take a pizza cutter and cut 7 cm wide strips all the way long.
Open each strip in the middle, and you will get a round baklava cup. Place these cups on your baking sheet and now it’s time to fill.
At the bottom of the baklava cups place pistachio filling first, and press gently with a spoon.
Then fill the cups with cardamom cream cheese filling.
And lastly, add the remaining pistachio filling on top, and press gently with a spoon to flatten the surface. Bake on low heat at 160 C, for about 25 minutes, until golden and brown.
Once the baklava is baked pour hot syrup over pastry and enjoy!