You Will Love these Pistachio Honey Cups

Pistachio Honey Cups are a quick dessert made with crispy phyllo pastry filled with pistachios, honey, and butter. They're easy to assemble, bake briefly.

Prep Time 15 mins

Rest Time 7 mins

Total Time 22 mins

Cooking Method: baking, mixing

Cuisine: Greek

Courses: dessert

Difficulty: Beginner

Cooking Temp: 175 C

Servings: 4

Calories: 320

Dietary: vegetarian

Description

Pistachio Honey Cups are a quick dessert made with crispy phyllo pastry filled with pistachios, honey, and butter. They're easy to assemble, bake briefly.

Ingredients

1/2 cup pistachios (chopped)
1/4 cup honey
4 phyllo pastry cups
tbsp butter (melted)
2 tbsp baklava pieces (crushed)

Instructions

1
PREPARE THE PISTACHIO FILLING
Start by finely chopping the pistachios if they are not pre-chopped. Place the pistachios in a small bowl. Drizzle the honey over them, mixing well to coat the nuts evenly. Stir in the crushed baklava pieces to add a subtle crunch and additional flavor. Set aside for assembly.
Tip: Use room-temperature honey for easier mixing and crush baklava pieces finely for a smoother texture.
2
PREPARE THE PHYLLO PASTRY CUPS
Place the phyllo pastry cups on a clean baking tray lined with parchment paper to prevent sticking. Use a pastry brush to coat the insides of each cup with melted butter lightly. This adds flavor and ensures a golden-brown finish during baking.
Tip: Avoid over-brushing with butter, as too much can make the pastry soggy.
3
FILL THE CUPS
Spoon the prepared pistachio and honey mixture into each phyllo cup. Fill them generously but ensure the filling does not overflow to maintain a tidy appearance and even baking.
Tip: Press the mixture gently into the cups for a compact fit, ensuring even distribution and preventing spillage.
4
BAKE THE CUPS
Preheat your oven to 175°C (350°F). Once the oven is hot, place the baking tray with the filled phyllo cups in the center rack. Bake for 5-7 minutes or until the edges of the phyllo cups are lightly golden and crisp. Remove from the oven and allow them to cool slightly before serving.
Tip: Keep an eye on the cups while baking, as phyllo can burn quickly if left unattended.
5
SERVE THE BAKLAVA CUPS
Arrange the baked pistachio honey baklava cups on a serving platter. Drizzle a small amount of additional honey over the top of each cup for an extra touch of sweetness and garnish with a sprinkle of crushed pistachios. Serve immediately while still warm for the best flavor and texture
Tip: Pair with a cup of hot tea or coffee for a delightful dessert experience.
6
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Veal’s leg with cranberry sauce; Salmon rolls; Spinach and Feta Pancakes; Sundried tomato and parmesan pancakes; Chickpea and spinach pancakes; Boiled beef and vegetable loaf; Chicken cutlets with mushrooms; Braised pearls of the sea.
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