Walnut Baklava Cups

We usually travel to DC for New Year’s Eve to visit with friends and family, but this year, we decided to stay put since we both traveled to the west coast for Christmas. We are [literally] having a pajama party with a couple friends. Comfy clothes, games, no pressure, and lots of eating. We decided to just make a bunch of appetizers – and I LOVE appetizer-style dinners. I’m thinking lots of cheeses and charcuterie, my favorite hummus ever, some specialty cocktails, and these baklava cups.

I have to be honest, I am incredibly picky when it comes to baklava. I want my baklava crunchy (not soggy), sweet (but not too sweet), slightly cinnamon-y with a hint of orange blossom, and with only walnuts. I’ve definitely been spoiled over the years. Every time I go to Lebanon, I make sure to stop by Taj Al Moulouk in Hamra (Beirut) to pick up some of my favorite baklava. Nothing in the US ever compares, unless it’s homemade by family members. My aunt has the best baklava recipe, but since I’ve had multiple holiday parties to go to this month, I was on the search for a simpler recipe to bring. Since homemade baklava has always been a hit in the past, I decided to simplify the recipe (meaning no peeling apart and subsequently ripping each delicate layer of phyllo dough, no carefully buttering each layer, etc).

These come together in about 25 minutes. Simply buy phyllo cups in the freezer section. With a knife or food processor, chop the walnuts finely, mix with sugar, stuff the cups, and bake. Meanwhile, you make an orange blossom syrup to drizzle on the cups as soon as they come out of the oven. And done. Easy peasy.