Sweet Greek Baklava bites are made with mini fillo shells, filled with cake and topped with a simple honey whipped cream!
There are certain things you MUST like if you are Greek. You must like Greek coffee, Ouzo, Feta cheese, olive oil, and baklava.
Growing up, my mom would make baklava each Christmas. The honey drenched, nut-filled triangles adorned our cookie trays for most of my childhood. Now that we are older, my mom has decided it was time to pass the reigns to one of her kids. Problem is, it’s a lot of work! I can make baklava, I just choose not too. Fillo dough is delicate and dries quickly, you have to work fast. While we all enjoy eating baklava, I find it isn’t consumed as quickly, as let’s say fudge. Therefore, I’m not eager to put forth the effort!
This year I decided I wanted to make something with all the wonderful tastes of baklava, but with significantly less work. I racked my brain desperately trying to find a way to incorporate phyllo, nuts, and honey into a stress-free dessert. Then I had that light bulb moment-pre made fillo shells! Yes! Yes! Yes!!! So easy, so positively perfect! Behold the birth of bite-size baklava!
I baked white cake into each fillo shell. Each mini Greek baklava cupcake is then topped with honey buttercream. I crowned each little cup with walnuts spiced with cloves and cinnamon.
My modern twist on a traditional Greek dessert is outstanding! Because they are small it is rather hard not eating a dozen at a time! Go on, I dare YOU to try!
- 2 1.9 oz boxes Athens Filo Shells (15 count)
- ½ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup butter
- ¼ cup plus 1 tablespoon butter
- ¼ cup sugar
- 1 teaspoon honey
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 3 tablespoons half and half
- For the frosting
- 1/2 cup butter softened
- 2 tablespoons honey
- 2 cups powdered sugar
- 3 tablespoons heavy cream
For the nuts
- ½ cup walnuts
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon cloves
Prepare the nuts:
In a skillet, combine the walnuts, butter, sugar, cinnamon, and cloves over medium heat. Stir until the butter has melted and walnuts are coated. Remove the skillet from heat, pour walnuts onto parchment paper and allow them to cool completely.
Preheat the oven to 350 degrees. Remove the fillo shells and place them on a baking sheet, set aside.
In a bowl, whisk together the flour, baking powder, baking soda and pinch of salt, in a separate bowl, cream together the butter and the sugar. Beat in the honey, the egg, and the extracts. Carefully mix in dry ingredients until incorporated, then stir in the half and half just until combined.
Fill each cup using a small cookie scoop and bake for 10-12 minutes or until cakes spring back when touched. Allow the cakes to cool completely.
To prepare the frosting, combine the butter, the honey, and the powdered sugar in a mixing bowl. Beat until creamy and smooth. Slowly add heavy cream until the frosting is the desired consistency. Pipe frosting over each cooled cake. Top each baklava bites with walnuts.
Amount Per Serving: Calories: 222 Total Fat: 9g Saturated Fat: 3g Cholesterol: 10mg Sodium: 118mg Fiber: 1g Sugar: 23g Protein: 3g