Pecan Caramel Baklava Cups (Print Version)
# Ingredients:
→ Filling
01 -
12 phyllo pastry shells
02 -
1 cup pecans, chopped
03 -
1/3 cup granulated sugar
04 -
1/3 cup brown sugar
05 -
1/4 cup unsalted butter, melted
06 -
1/4 cup heavy cream
07 -
1/2 teaspoon vanilla extract
08 -
1/4 teaspoon ground cinnamon
09 -
Pinch of salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and place the phyllo shells on a baking sheet lined with parchment paper.
02 -
In a saucepan over medium heat, combine the granulated sugar, brown sugar, butter, and heavy cream. Stir the mixture until the sugars have dissolved and it begins to thicken.
03 -
Remove the saucepan from heat and stir in the vanilla extract, cinnamon, and salt. Add the chopped pecans and mix until the pecans are evenly coated.
04 -
Spoon the pecan mixture evenly into each phyllo shell.
05 -
Bake for 15-20 minutes or until the filling is bubbling and the pastry is golden brown. Allow to cool slightly before serving.
# Notes:
01 -
Use fresh pecans for maximum flavor and ensure the caramel mixture is not too hot when combining with pecans to maintain their crunch.