Pecan Caramel Baklava Cups Recipe

Introduction

These Pecan Caramel Baklava Cups are a simple and delicious twist on a classic dessert. They combine buttery phyllo pastry with a rich pecan and caramel filling for an impressive treat that’s surprisingly easy to make. If you enjoy nutty desserts, you might also like this Luscious Walnut Banana Caramel Cake Recipe.

Ingredients

These Pecan Caramel Baklava Cups combine buttery phyllo shells with a crunchy, spiced pecan filling and sweet caramel drizzle for an elegant bite-sized dessert.

• 15 mini phyllo pastry shells
• 1 cup chopped pecans
• 1/2 cup granulated sugar
• 1/4 cup butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 15 tsp caramel sauce (for topping)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: These Pecan Caramel Baklava Cups are approximately 30% faster than traditional baklava recipes.

Step-by-Step Instructions

Step 1 — Prepare the Phyllo Cups

Thaw frozen phyllo dough according to package directions. Carefully separate 6 sheets and brush each lightly with melted butter. Stack sheets and cut into 24 squares using a sharp knife or pizza cutter.

Press each square into a mini muffin tin, creating cup shapes. Bake at 350°F for 8-10 minutes until golden and crisp. Cool completely before filling.

Step 2 — Toast the Pecans

Spread 1 cup chopped pecans on a baking sheet. Toast at 350°F for 5-7 minutes, stirring halfway, until fragrant and lightly browned. Watch carefully to prevent burning.

Cool toasted pecans completely before mixing with other ingredients to maintain crunch in your Pecan Caramel Baklava Cups.

Step 3 — Make the Caramel Sauce

Combine 1 cup granulated sugar and ¼ cup water in a heavy saucepan. Cook over medium heat without stirring until sugar dissolves and turns amber-colored (about 8-10 minutes).

Remove from heat and carefully whisk in ½ cup heavy cream and 2 tablespoons butter. Stir until smooth. The caramel will bubble vigorously—stand back while adding liquids.

Step 4 — Mix the Filling

Combine cooled toasted pecans with ¼ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Drizzle in 2 tablespoons of the prepared caramel sauce and mix until evenly coated.

The filling should be moist but not overly wet. Adjust with more caramel if needed, but avoid making it soupy.

Step 5 — Assemble the Cups

Spoon the pecan-caramel mixture into the cooled phyllo cups, filling them generously but not overflowing. Gently press filling down to compact it slightly.

Drizzle each cup with additional caramel sauce, reserving some for final garnish. Work quickly to prevent phyllo from becoming soggy.

Step 6 — Final Bake and Cool

Bake assembled Pecan Caramel Baklava Cups at 325°F for 8-10 minutes until filling is bubbly and fragrant. The caramel should be bubbling around the edges when done.

Let cups cool in the pan for 5 minutes, then transfer to a wire rack. They will crisp further as they cool. Drizzle with remaining caramel sauce before serving.

Nutritional Information

Calories	280
Protein	3g
Carbohydrates	32g
Fat	17g
Fiber	2g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Use whole-wheat phyllo dough — Adds fiber and nutrients while maintaining the flaky texture of traditional baklava.
• Swap sugar with monk fruit sweetener — Creates a lower-carb, lower-glycemic version of Pecan Caramel Baklava Cups without sacrificing sweetness.
• Replace butter with coconut oil — Offers a dairy-free alternative that still provides rich flavor and helps achieve crispy layers.
• Use gluten-free phyllo dough — Makes these Pecan Caramel Baklava Cups suitable for those with gluten sensitivities or celiac disease.
• Substitute honey with sugar-free maple syrup — Reduces overall sugar content while maintaining the sticky sweetness characteristic of baklava.
• Mix in pumpkin seeds with pecans — Adds extra protein and nutrients while complementing the nutty flavor profile.
• Use date paste instead of caramel — Provides natural sweetness and fiber, reducing refined sugar in your Pecan Caramel Baklava Cups.
• Add cinnamon and cardamom instead of salt — Enhances flavor naturally while creating a low-sodium version of this dessert.

Serving Suggestions

• Pair these Pecan Caramel Baklava Cups with strong Turkish coffee or mint tea to balance the sweetness
• Serve alongside vanilla bean ice cream for a warm-cold dessert contrast
• Arrange on a decorative platter with fresh berries for color and freshness
• Perfect for holiday parties, bridal showers, or as an elegant dinner party finale
• Create individual place settings by serving each Pecan Caramel Baklava Cup in a petite porcelain dish
• Drizzle with extra caramel sauce and sprinkle crushed pecans for visual appeal
• Offer as part of a Mediterranean-inspired dessert spread with baklava and other pastries

These Pecan Caramel Baklava Cups make excellent edible gifts when packaged in clear boxes with ribbon, maintaining their shape while showcasing the beautiful layers.

Common Mistakes to Avoid

• Mistake: Using room temperature phyllo dough, which tears easily. Fix: Keep it frozen until ready to use and work quickly with chilled sheets.
• Mistake: Overbaking the Pecan Caramel Baklava Cups, making them too hard. Fix: Bake just until golden brown—typically 25-30 minutes at 350°F.
• Mistake: Pouring hot syrup over hot baklava, creating a soggy texture. Fix: Cool baked cups completely before adding cooled syrup for perfect crispness.
• Mistake: Not brushing each phyllo layer thoroughly with butter. Fix: Use a pastry brush to coat every layer evenly for flaky results.
• Mistake: Chopping pecans too finely, losing their signature crunch. Fix: Pulse briefly in a food processor for coarse, textured pieces.
• Mistake: Making caramel sauce too thick, which doesn’t soak in properly. Fix: Simmer until it coats the back of a spoon but still pours easily.
• Mistake: Using mini muffin tins without proper greasing. Fix: Generously butter each cup or use non-stick spray to prevent sticking.
• Mistake: Skipping the resting time after assembly. Fix: Let Pecan Caramel Baklava Cups sit 4-6 hours so flavors meld and texture sets.
• Mistake: Storing in airtight containers while still warm. Fix: Cool completely before storing to maintain crispness and prevent condensation.

Storing Tips

• Fridge: Store Pecan Caramel Baklava Cups in an airtight container for up to 1 week. Refrigerate promptly after cooling to maintain freshness.
• Freezer: Freeze in a single layer before transferring to a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheat: Warm in a 300°F oven for 5-8 minutes until heated through. Always reheat to an internal temperature of at least 165°F for food safety.

For best texture, allow refrigerated or thawed Pecan Caramel Baklava Cups to come to room temperature before serving.

Conclusion

We hope you enjoy making and eating these irresistible Pecan Caramel Baklava Cups! If you try this recipe, please leave a comment with your review. For more delicious dessert ideas, check out our Banana Pecan Caramel Cake Recipe and Red Velvet Cheesecake Swirl Brownies Recipe. Don’t forget to subscribe for more sweet treats!

Print

FAQs

Can I make Pecan Caramel Baklava Cups ahead of time?

Yes, you can prepare these Pecan Caramel Baklava Cups a day in advance. Store them in an airtight container at room temperature to keep the phyllo crisp.

What is the best way to prevent the phyllo dough from drying out?

Keep unused phyllo sheets covered with a damp towel while you work. This prevents them from becoming brittle and cracking as you assemble the Pecan Caramel Baklava Cups.

Can I substitute a different nut in this recipe?

While pecans are ideal for the caramel flavor, you can use walnuts or almonds. The texture and taste will vary slightly from the classic Pecan Caramel Baklava Cups.