Baklava Bites


Baklava bites – yes and YES! You get the classic nutty Greek baklava in mini hand holdable form (plus the addition of chocolate and whipped cream because that just makes everything taste better and look better). These make for perfect holiday treat that are sure to please plus they are quicker and easier to make than the traditional baklava. How can you go wrong?

Baklava Bites | Cooking Classy


Even though these are itty bitty they are still packed with so many satisfying flavors and an abundance of textures. From bottom to top, you get those irresistibly flaky fillo layers then just the right amount of delicious crunchy nuts and those nuts are covered in a lightly spiced buttery coating. Then after these little bites are baked up you cover them in a sweet simple syrup and finish them with dark chocolate and whipped cream for even more flavor and contrast. Like I said, it’s a whole lot of goodness in one little baklava bite.


Baklava Bites | Cooking ClassyBaklava Bites | Cooking Classy

As always, I used Fisher Walnuts here. I love Fisher nuts, they are my go-to choice of recipe nuts. I love that they are preservative free, the only ingredient are the nuts and that’s just the way it should be. Fisher nuts are not only great to bake and cook with but they are the perfect midday snack. I’ve even started packing a little container of them along in my purse or my car and then when my kids or I get hungry we’ve got a delicious and healthy snack. It used to be candy in my purse but I think nuts are a smarter choice :).

Baklava Bites | Cooking Classy

Try these sweet little treats soon! They’re so good they may likely become a new holiday tradition! They’re such a fun spin on baklava that both young and old alike will love, plus it’s always nice to have a at least one new treat during the holidays.

Baklava Bites | Cooking Classy


Baklava Bites

Yield: 30 bites



  • 1/2 cup (120ml) water
  • 1/3 cup (70g) granulated sugar
  • 1/4 cup (80g) honey
  • 1 1/2 tsp lemon juice
  • 1/8 tsp fine sea salt


  • 3/4 cup (86g) Fishers Walnut Halves and Pieces
  • 3/4 cup (96g) pistachios
  • 3 Tbsp (38g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 pinches ground cloves
  • 1/8 tsp fine sea salt
  • 1/4 tsp orange zest or lemon zest (optional)
  • 3 Tbsp (42g) unsalted butter, melted
  • 2 (1.9 oz) boxes mini fillo shells, 30 total (found in the freezer section by the pie crust)
  • Melted dark chocolate (about 2 oz) or whipped cream, for decorating (optional)


  1. Preheat oven to 350 degrees. In a small saucepan whisk together water, sugar, honey, lemon juice and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low heat and allow to simmer about 8 - 10 minutes until reduced and thickened slightly (it will thicken a little more as it cools). Set aside.
  2. Place a piece of parchment paper on a rimmed 18 by 13-inch baking sheet, set aside. Add walnuts and pistachios to a food processor along with sugar, cinnamon, cloves, salt and zest. Pour butter over mixture then pulse several times until it's chopped into small pieces (don't pulse too much, it should not be finely ground. I made these twice and the first time I did grind them up pretty fine and the finer grind didn't allow many gaps for the syrup to seep through the cracks and the nuts browned more when tiny).
  3. Spoon nut filling into fillo cups filling each full (I just used a scant tablespoon. I recommend holding the cup over the food processor as you fill it so the excess will just fall back into the food processor). Transfer fillo cups to prepared baking sheet. Bake in preheated oven about 9 - 10 minutes or until filling is warmed and set. Remove from oven and spoon syrup over each cup. Let cool then transfer melted chocolate to a small resealable bag if using, cut a small tip from one corner then drizzle chocolate over cups. Pipe whipped cream over tops if desired.
  4. Recipe source: inspired by Fishers

This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.


  • Laura | Tutti Dolci: These bites are seriously adorable! Love that chocolate drizzle too :) December 9, 2016 at 6:07pm Reply

    • Jaclyn: Thanks Laura :)! December 10, 2016 at 1:40am Reply

  • Kim: I love baklava! I have made the traditional way many times and wow lots of work. So this new version is greatly appreciated. I will try them for Christmas. We always add 1 new recipe and this will be it. December 9, 2016 at 9:16am Reply

    • Jaclyn: I know, I love that these are easier to make! I hope you love them Kim! December 13, 2016 at 9:05pm Reply

  • Debbie Caraballo: These look great! Do you use the phyllo cups frozen or thawed? I’ve never worked with it before, thanks! December 9, 2016 at 6:41am Reply

    • Jaclyn: I just used frozen, they thaw it super quick so by the time they are filled they are probably thawed out anyway :). December 9, 2016 at 12:01pm Reply

  • Patricia: Whaaaaat? Just when I think you have posted the best recipe ever, you outdo yourself! These would look beautiful on any Christmas table! Thanks again for another wonderful recipe, Jaclyn! December 9, 2016 at 5:11am Reply

    • Jaclyn: Thanks Patricia :)! December 9, 2016 at 12:01pm Reply

  • 2pots2cook: Oh yes ! I’m in ! Thank you and have a pleasant weekend ! December 9, 2016 at 2:42am Reply

  • Paige Flamm: I love Baklava, but haven’t had it in ages! This looks amazing!

    Paige December 8, 2016 at 8:48pm Reply

  • Sara @ Last Night’s Feast: My husband would devour these! Thanks for sharing December 8, 2016 at 11:52am Reply

    • Jaclyn: I hope you get a chance to try them :)! December 9, 2016 at 12:05am Reply

  • Juliana Ramsey: Oh my gosh Jaclyn! I love Baklava! My Dad and I made a Chocolate one, and then a Walnut one this year! I’m so going to make these! Awesome job on the pictures! Thanks for taking time to comment back to us(everyone) on your website. God Bless y’all! December 8, 2016 at 11:41am Reply

    • Jaclyn: Baklava is such a tasty treat, I’d love to try your versions! Thanks for the compliment Juliana! December 9, 2016 at 12:07am Reply

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