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Golden Baklava Bites

Golden Baklava Bites are the perfect sweet treat, combining the traditional flavors of baklava in a bite-sized pastry. Delightful layers of crispy phyllo, flavorful nut filling, and a sweet syrup come together for a taste you won't forget.
3
55 min
TOTAL TIME
175
CALORIES
$0.39
PER SERVING
Golden Baklava Bites
Ingredients
SYRUP
37 SERVINGS
Pure Vanilla Extract
1 tsp pure vanilla extract
Granulated Sugar
1 1/2 cups granulated sugar
Water
1 1/2 cups water
Cinnamon Stick
1 whole cinnamon stick
NUT FILLING
Ground Walnuts
1 cup ground walnuts
Ground Cinnamon
2 tsp ground cinnamon
Ground Almonds
1 cup ground almonds
Ground Cloves
1/2 tsp ground cloves
ASSEMBLY
Unsalted Butter
12 oz unsalted butter
melted
Phyllo Dough
1 lb phyllo dough
thawed and at room temperature
Directions
SYRUP
30 min
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 350 °F, 180 °C.
2
In a small saucepan, combine granulated sugar, water, and cinnamon stick, and cook over medium heat until it reaches a boil.
3
Remove from heat and stir in pure vanilla extract. Set aside to cool completely.
NUT FILLING
4
In a bowl, combine ground walnuts, ground almonds, ground cinnamon, and ground cloves.
ASSEMBLY
5
Cut phyllo into three equal pieces (3 inches wide).
6
Layer 3 sheets of phyllo on top of each other, drizzling melted butter over each layer.
7
Place about 2 teaspoons of the nut filling on the bottom of the strip, fold it up flag-style, and place the triangles on a baking tray lined with parchment paper.
8
Brush the tops of the pastries with the remaining melted butter.
9
Bake on the center rack of the oven for 25 minutes or until golden.
10
Immediately pour the cooled syrup over the hot pastries, and let them cool for an hour.
11
Serve with Greek coffee and enjoy!
Health Info
Macros
15g
CARBS
11g
FAT
2g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
WHEAT
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Frequently Asked Questions
What kind of nuts should I use for Baklava?
How do I handle phyllo dough without tearing it?
How do I make the syrup for Baklava?
When should I pour the syrup over the Baklava?
How long does Baklava last and how should I store it?