Pecan Caramel Baklava Cups Recipe

Introduction

These Pecan Caramel Baklava Cups offer a simple and delicious twist on the classic dessert. With flaky phyllo cups filled with sweet caramel and crunchy pecans, they’re perfect for parties or a quick treat. For more decadent desserts, try this Chocolate Peanut Butter Cheesecake Recipe or this Red Velvet Cheesecake Recipe.

Ingredients

These Pecan Caramel Baklava Cups deliver a perfect balance of buttery, flaky phyllo crust and a rich, spiced pecan filling with deep caramel notes and a hint of maple sweetness.

• 1 cup light brown soft sugar
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons maple syrup
• 1 cup pecans, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 12 sheets phyllo dough, thawed
• 1 tablespoon light brown soft sugar (for brushing phyllo)

Timing

Prep Time	25 minutes
Cook Time	18 minutes
Total Time	43 minutes

Context: These Pecan Caramel Baklava Cups come together about 30% faster than traditional layered baklava recipes.

Step-by-Step Instructions

Step 1 — Prepare the Phyllo Cups

Lightly brush mini muffin tin cups with melted butter. Gently press one sheet of thawed phyllo dough into each cup, allowing edges to ruffle naturally. Brush the inside of each phyllo cup with more melted butter to ensure crispiness during baking.

Step 2 — Make the Pecan Filling

Combine finely chopped pecans with granulated sugar, ground cinnamon, and a pinch of salt in a medium bowl. For enhanced flavor, toast the pecans at 350°F for 5-7 minutes before chopping until fragrant. Stir until the mixture is evenly combined.

Step 3 — Fill the Phyllo Cups

Spoon the pecan mixture into each prepared phyllo cup, filling them about three-quarters full to allow room for expansion. Gently press the filling down to compact it slightly, which helps create cohesive Pecan Caramel Baklava Cups after baking.

Step 4 — Bake to Perfection

Bake at 350°F for 12-15 minutes until the phyllo edges are golden brown and the filling is bubbly. Watch carefully during the last few minutes as phyllo can burn quickly. The cups should sound hollow when lightly tapped when properly baked.

Step 5 — Prepare the Caramel Sauce

While cups bake, combine heavy cream, brown sugar, butter, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly—about 3-5 minutes. Remove from heat immediately when sauce coats the back of a spoon.

Step 6 — Assemble the Baklava Cups

Drizzle warm caramel sauce over the baked Pecan Caramel Baklava Cups while both are still warm. Allow the caramel to soak into the pecan filling for maximum flavor absorption. Let cool for 10-15 minutes before removing from the pan to maintain structural integrity.

Step 7 — Final Garnish and Serving

Sprinkle with additional chopped pecans and a light dusting of powdered sugar before serving. For best texture, serve Pecan Caramel Baklava Cups within 4 hours of assembly. Store any leftovers in an airtight container at room temperature for up to 2 days.

Nutritional Information

Calories	285
Protein	3g
Carbohydrates	32g
Fat	17g
Fiber	2g
Sodium	95mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder in filling — Adds vanilla or chocolate protein boost while keeping texture creamy.
• Almond flour phyllo — Creates gluten-free, lower-carb cups with nutty flavor.
• Coconut sugar caramel — Provides lower glycemic sweetness with subtle caramel notes.
• Greek yogurt drizzle — Adds tangy protein contrast to sweet pecan filling.
• Date paste sweetener — Natural sweetness with fiber, reducing refined sugar.
• Avocado oil spray — Lightly coats cups for dairy-free preparation with neutral taste.
• Sea salt sprinkle — Enhances flavor with lower sodium than table salt.
• Chia seed binder — Egg-free alternative that adds omega-3s to filling.

Serving Suggestions

• Pair with strong Turkish coffee or chai tea to balance the sweetness of these Pecan Caramel Baklava Cups
• Serve alongside vanilla bean ice cream for a warm-cold dessert contrast
• Perfect for holiday cookie exchanges or dessert platters
• Offer as elegant individual desserts at dinner parties
• Create a Mediterranean-inspired dessert board with baklava cups, fresh fruit, and cheese
• Package in decorative boxes for thoughtful homemade gifts
• Serve warm from the oven with a drizzle of extra caramel sauce

These Pecan Caramel Baklava Cups make impressive individual servings that are perfect for special occasions while remaining easy to portion and serve.

Common Mistakes to Avoid

• Mistake: Using phyllo dough straight from the fridge, which makes it brittle and prone to tearing. Fix: Thaw frozen phyllo in the refrigerator overnight and let it sit at room temperature for 1–2 hours before unrolling.
• Mistake: Brushing phyllo with cold butter, causing uneven layering and sogginess. Fix: Use clarified butter (ghee) warmed to a liquid state for a thin, even coat that crisps beautifully.
• Mistake: Over-toasting pecans, which introduces a bitter flavor that clashes with the sweet caramel. Fix: Toast pecans at 350°F for 6–8 minutes until fragrant, then cool completely before chopping.
• Mistake: Pouring hot syrup over hot Pecan Caramel Baklava Cups, resulting in a soggy texture. Fix: Let the baked cups cool for 20 minutes, then pour room-temperature or warm (not hot) syrup over them.
• Mistake: Packing the filling too tightly into the cups, preventing the phyllo from puffing and crisping. Fix: Gently spoon the pecan mixture, leaving a little air space for the layers to expand.
• Mistake: Skipping the step of scoring or shaping the phyllo before baking, leading to messy, uneven cups. Fix: Press each phyllo stack firmly into the muffin tin wells to create a distinct cup shape.
• Mistake: Using a coarse sugar in the caramel, which may not dissolve fully and can create a gritty texture. Fix: Opt for granulated white sugar and cook the caramel until fully dissolved and amber in color.
• Mistake: Rushing the cooling process, causing the caramel to weep and the structure to collapse. Fix: Allow Pecan Caramel Baklava Cups to set at room temperature for at least 4 hours before serving.
• Mistake: Storing them in an airtight container while still warm, trapping steam and making them limp. Fix: Cool completely, then store in a single layer with parchment between layers in a container loosely covered.

Storing Tips

• Fridge: Store Pecan Caramel Baklava Cups in an airtight container for up to 1 week. Keep them refrigerated to preserve freshness.
• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.
• 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 frozen Pecan Caramel Baklava Cups to thaw in the refrigerator before reheating.

Conclusion

These Pecan Caramel Baklava Cups are a delightful twist on the classic dessert, perfect for parties or a sweet treat. If you love nutty caramel flavors, try our Luscious Walnut Banana Caramel Cake Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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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 maintain their crisp texture.

What is the best way to prevent the phyllo cups from getting soggy?

Ensure the caramel filling is completely cool before spooning it into the baked phyllo cups. This step helps keep your Pecan Caramel Baklava Cups crisp and delicious.

Can I substitute the pecans with another nut?

Yes, walnuts or almonds work well as substitutes. However, pecans provide the classic flavor that makes these Pecan Caramel Baklava Cups so special.