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?
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.
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 :).
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.
More tasty treats you’ll love
Follow Cooking Classy
- 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)
- 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.
- 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).
- 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.
- Recipe source: inspired by Fishers