Honey-Glazed Walnut Baklava Bites
Little crisp phyllo cups packed with spiced walnuts and soaked in a pure honey syrup — the sweet of the old southern and Black Sea kitchens, made without a grain of sugar. Sticky, nutty, golden.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 16
- Intermediate, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 8 sheets phyllo pastry, thawed
- 1/3 cup (75 g) melted butter
- 2 cups (200 g) walnuts, finely chopped
- 1 tsp cinnamon, pinch cloves
- Honey syrup:** 1/2 cup (170 g) raw honey + 1/4 cup water + 1 tsp lemon juice, warmed until pourable
How to make it
Preheat oven to 350°F (175°C). Mix walnuts with cinnamon and cloves.
Brush phyllo sheets with butter, stack, and cut into squares; press into a mini-muffin tin to form cups.
Fill each with the walnut mixture.
Bake 20–25 minutes until deep golden and crisp.
Warm the honey syrup with lemon; spoon over the hot bites so it soaks in. Cool so the syrup sets sticky. Top with a little extra walnut.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Honey-Glazed Walnut Baklava Bites
Little crisp phyllo cups packed with spiced walnuts and soaked in a pure honey syrup — the sweet of the old southern and Black Sea kitchens, made without a grain of sugar. Sticky…
Ingredients
- 8 sheets phyllo pastry, thawed
- 1/3 cup (75 g) melted butter
- 2 cups (200 g) walnuts, finely chopped
- 1 tsp cinnamon, pinch cloves
- Honey syrup:** 1/2 cup (170 g) raw honey + 1/4 cup water + 1 tsp lemon juice, warmed until pourable
Instructions
- Preheat oven to 350°F (175°C). Mix walnuts with cinnamon and cloves.
- Brush phyllo sheets with butter, stack, and cut into squares; press into a mini-muffin tin to form cups.
- Fill each with the walnut mixture.
- Bake 20–25 minutes until deep golden and crisp.
- Warm the honey syrup with lemon; spoon over the hot bites so it soaks in. Cool so the syrup sets sticky. Top with a little extra walnut.
