Irresistible Pecan Caramel Baklava Cups: Your New Favorite Dessert Recipe

I made Pecan Caramel Baklava Cups and now everyone assumes I’m secretly a pastry chef.

I’m obsessed with Pecan Caramel Baklava Cups because they hit every spot I want in dessert. I love the way flaky phyllo dough shatters into buttery layers, and the pecans give that roasted crunch that keeps you reaching for another bite.

These Baklava Cups are sticky with caramel but not sickly, and the contrast of crisp and gooey makes my brain do a little happy thing. But the real flex is how fancy they feel without trying too hard.

I serve them and watch people sneak back for seconds, eyes wide and crumbs everywhere. No clean plates.

Every single time.

Ingredients

• Phyllo dough: flaky, paper-thin layers that make the cups impossibly crisp.
• Butter melted: adds rich, toasty flavor and helps those layers brown perfectly.
• Pecans chopped: crunchy, nutty bite that keeps every spoonful interesting.
• Extra pecans: crunchy garnish that makes it look rustic and homemade.
• Granulated sugar: simple sweetness that balances the butter and nuts.
• Cinnamon: warm, cozy spice that feels like fall in each bite.
• Salt pinch: wakes up the sweetness and cuts any cloying taste.
• Caramel sugar: makes that gooey, sticky center everyone fights over.
• Caramel butter: rounds out the caramel with creamy, buttery depth.
• Caramel cream: silky smoothness that makes the filling luxuriously rich.
• Flaky sea salt: Plus, that crunchy salt finish makes flavors pop.
• Powdered sugar: Basically pretty dusting that adds sweetness and charm.

Ingredient Quantities

• 12 to 16 sheets phyllo dough, thawed (about 8 ounces)
• 1 stick (8 tablespoons) unsalted butter, melted
• 2 cups pecans, finely chopped, plus extra for garnish
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup granulated sugar for caramel (or 1 cup store bought caramel sauce if you prefer)
• 6 tablespoons unsalted butter for caramel, cut into pieces
• 1/2 cup heavy cream for caramel, warmed slightly
• 1/4 teaspoon flaky sea salt for finishing, optional
• Powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 350F and spray a 12 cup muffin tin or lightly brush with melted butter so the phyllo wont stick.

2. Keep the phyllo covered with a damp towel while you work so it does not dry out, and melt 1 stick (8 tbsp) butter for brushing.

3. Combine 2 cups finely chopped pecans, 1/4 cup granulated sugar, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl; set aside.

4. Lay one sheet of phyllo on a clean surface, brush lightly with melted butter, fold or layer another sheet on top and brush again; repeat so you have stacks of 2 sheets for sturdier cups (use 12 to 16 sheets total depending how flaky you want them).

5. Cut the phyllo stacks into 12 equal squares (large enough to fit into the muffin tin), press each square into a muffin cup forming a little cup shape and brush the exposed edges and inside with more butter; you can crinkle the edges for a rustic look.

6. Spoon about a tablespoon or so of the pecan mixture into each phyllo cup, pressing down gently but not smashing it flat, and sprinkle a few extra pecan bits on top for crunch.

7. Bake for 12 to 15 minutes until the phyllo is deep golden and crisp, then remove from oven and let the cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

8. Make the caramel while cups bake: in a medium heavy bottomed saucepan heat 1 cup granulated sugar over medium heat, swirl the pan occasionally to help it melt evenly, dont stir with a spoon once it starts melting; when it reaches a deep amber color carefully add the 6 tbsp butter pieces and stir until melted, then slowly pour in 1/2 cup warmed heavy cream while whisking; let it bubble and thicken a minute then remove from heat. If you prefer, use 1 cup store bought caramel sauce instead.

9. Let the caramel cool slightly until it thickens but is still pourable, then drizzle or spoon a generous amount over each pecan baklava cup so it soaks into the nuts and fills the center; chill briefly if you want it to set faster.

10. Finish with extra chopped pecans, a pinch of flaky sea salt if you like sweet and salty, and a light dusting of powdered sugar before serving. Enjoy, and store leftovers loosely covered at room temp for a day or refrigerated for longer.

Equipment Needed

1. 12-cup muffin tin (nonstick or sprayed / buttered)
2. Pastry brush for brushing melted butter
3. Mixing bowls (one for nuts, one for caramel prep)
4. Measuring cups and spoons
5. Chef’s knife or food processor for finely chopping pecans
6. Cutting board and clean damp kitchen towel to cover phyllo
7. Medium heavy-bottomed saucepan and a whisk for the caramel
8. Wire cooling rack and a spatula or paring knife for releasing cups

FAQ

Irresistible Pecan Caramel Baklava Cups: Your New Favorite Dessert Recipe Substitutions and Variations

• Phyllo dough: swap for thawed puff pastry sheets cut into rounds, or use wonton wrappers pressed into mini muffin tins for a crispier, quicker cup. They’ll be a bit thicker than phyllo but still tasty.
• Unsalted butter (for brushing): use melted vegan butter or refined coconut oil if you want dairy free. It changes the flavor slightly, but the cups still get golden and flaky.
• Pecans: replace with chopped walnuts, almonds, or hazelnuts. Walnuts are closest in texture, almonds give a firmer crunch, and hazelnuts add a more aromatic, toasty note.
• Heavy cream for caramel: use full fat canned coconut milk warmed gently for a dairy free caramel, or use half and half if you want a lighter, less rich sauce. If using coconut milk, it’ll add a slight coconut flavor.

Pro Tips

1. Keep the phyllo covered with a damp towel and work fast. Phyllo dries out crazy quick, and once it’s brittle it’ll tear when you try to shape cups. If a sheet rips, overlap the tear with another sheet and press together with a little butter, nobody will notice after baking.

2. Don’t skimp on brushable butter between layers, but don’t drown them either. Too little and the cups wont crisp up, too much and they’ll be greasy. Aim for a thin, even coat with a pastry brush, and brush the inside of the cups once they’re pressed into the tin so the inner layers get crisp too.

3. Toast the pecans first for way better flavor. 5 to 7 minutes in a 350F pan or oven until fragrant. Let them cool then chop. Toasting brings out the oils so the pecan mix tastes deeper and not flat under all that caramel.

4. Be careful when making the caramel. Heat the sugar slowly and swirl the pan, dont stir with a spoon once it starts to melt or you’ll cause sugar crystals. When you add butter and cream, whisk quickly but stand back a bit, it can bubble up. If your caramel ends up too thin chill it a few minutes to thicken before pouring, too thick? Gently rewarm a few seconds.

Irresistible Pecan Caramel Baklava Cups: Your New Favorite Dessert Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made Pecan Caramel Baklava Cups and now everyone assumes I'm secretly a pastry chef.

Pin

Servings

12

servings

Calories

413

kcal

Equipment: 1. 12-cup muffin tin (nonstick or sprayed / buttered)
2. Pastry brush for brushing melted butter
3. Mixing bowls (one for nuts, one for caramel prep)
4. Measuring cups and spoons
5. Chef’s knife or food processor for finely chopping pecans
6. Cutting board and clean damp kitchen towel to cover phyllo
7. Medium heavy-bottomed saucepan and a whisk for the caramel
8. Wire cooling rack and a spatula or paring knife for releasing cups

Ingredients

• 12 to 16 sheets phyllo dough, thawed (about 8 ounces)

• 1 stick (8 tablespoons) unsalted butter, melted

• 2 cups pecans, finely chopped, plus extra for garnish

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 1 cup granulated sugar for caramel (or 1 cup store bought caramel sauce if you prefer)

• 6 tablespoons unsalted butter for caramel, cut into pieces

• 1/2 cup heavy cream for caramel, warmed slightly

• 1/4 teaspoon flaky sea salt for finishing, optional

• Powdered sugar for dusting, optional

Directions

• Preheat oven to 350F and spray a 12 cup muffin tin or lightly brush with melted butter so the phyllo wont stick.
• Keep the phyllo covered with a damp towel while you work so it does not dry out, and melt 1 stick (8 tbsp) butter for brushing.
• Combine 2 cups finely chopped pecans, 1/4 cup granulated sugar, 1 tsp ground cinnamon and 1/8 tsp salt in a bowl; set aside.
• Lay one sheet of phyllo on a clean surface, brush lightly with melted butter, fold or layer another sheet on top and brush again; repeat so you have stacks of 2 sheets for sturdier cups (use 12 to 16 sheets total depending how flaky you want them).
• Cut the phyllo stacks into 12 equal squares (large enough to fit into the muffin tin), press each square into a muffin cup forming a little cup shape and brush the exposed edges and inside with more butter; you can crinkle the edges for a rustic look.
• Spoon about a tablespoon or so of the pecan mixture into each phyllo cup, pressing down gently but not smashing it flat, and sprinkle a few extra pecan bits on top for crunch.
• Bake for 12 to 15 minutes until the phyllo is deep golden and crisp, then remove from oven and let the cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Make the caramel while cups bake: in a medium heavy bottomed saucepan heat 1 cup granulated sugar over medium heat, swirl the pan occasionally to help it melt evenly, dont stir with a spoon once it starts melting; when it reaches a deep amber color carefully add the 6 tbsp butter pieces and stir until melted, then slowly pour in 1/2 cup warmed heavy cream while whisking; let it bubble and thicken a minute then remove from heat. If you prefer, use 1 cup store bought caramel sauce instead.
• Let the caramel cool slightly until it thickens but is still pourable, then drizzle or spoon a generous amount over each pecan baklava cup so it soaks into the nuts and fills the center; chill briefly if you want it to set faster.
• Finish with extra chopped pecans, a pinch of flaky sea salt if you like sweet and salty, and a light dusting of powdered sugar before serving. Enjoy, and store leftovers loosely covered at room temp for a day or refrigerated for longer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 83g
• Total number of serves: 12
• Calories: 413kcal
• Fat: 32.2g
• Saturated Fat: 11.4g
• Trans Fat: 0.08g
• Polyunsaturated: 3.7g
• Monounsaturated: 8.9g
• Cholesterol: 46.5mg
• Sodium: 75mg
• Potassium: 107mg
• Carbohydrates: 32.9g
• Fiber: 1.9g
• Sugar: 21.2g
• Protein: 3.2g
• Vitamin A: 138IU
• Vitamin C: 0mg
• Calcium: 22mg
• Iron: 0.64mg