Easy Pistachio Baklava Nests (Baklava Bites)
Crinkled phyllo baked in a mini muffin tin, finished with honey syrup and crushed pistachios. All the flavor of baklava in two easy bites.
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Cost: $9
Servings: 24 mini nests
Equipment
- Mini muffin tin
- Pastry brush
- Small saucepan
- sharp knife
Ingredients
Nests
- 12 phyllo sheets thawed and cut in half (24 half sheets)
- ⅓ cup butter melted
- ½ cup pistachios crushed
- Edible rose petals optional
Syrup
- ¼ cup water
- ¼ cup sugar
- ½ cup honey
Instructions
- Preheat the oven to 350°F.
- Crinkle or spiral a half sheet of phyllo, dip the bottom in melted butter, and press it into a mini muffin cup. Repeat to fill all 24 cups.
- Brush the tops with melted butter and bake for 20 minutes, until deep golden.
- Simmer the water, sugar, and honey on low for 5 to 7 minutes.
- Spoon about 1½ teaspoons of syrup over each nest. Hot nests need cooled syrup; cooled nests take warm syrup.
- Top with crushed pistachios and rose petals, if using.
Notes
Tips
Keep the phyllo covered with a damp towel while you work so it doesn’t crack.
Bake until deep golden for the crispest nests.
Notes
Flavor the syrup with lemon, vanilla, rose water, or orange blossom water.
Store at room temperature for up to 4 days. Do not refrigerate.
Keep the phyllo covered with a damp towel while you work so it doesn’t crack.
Bake until deep golden for the crispest nests.
Notes
Flavor the syrup with lemon, vanilla, rose water, or orange blossom water.
Store at room temperature for up to 4 days. Do not refrigerate.
Nutrition
Calories: 100kcal