Orange Blossom Baklava Cups

This is an international dessert if there ever was one! Taking baklava, a dessert with origins in Turkey, and combining it with orange blossom water, found frequently in North African and Middle Eastern cooking, we created a dessert that is both rich and floral. Pass these around at a party, and experience a world of flavour!

Prep Time
35 minutes
Cook Time
18 minutes
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Orange Blossom Baklava Cups
Servings
12 Baklava Cups
For the filling:
  • ¾ cup (110 g) whole almonds
  • ¾ cup (96 g) whole cashews
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 2 tsp (2 g) finely grated lemon zest
  • 2 tsp (8 g) cinnamon
  • ½ tsp (2 g) ground cardamom
  • 1 tsp (5 ml) orange blossom water
  • ½ tsp (3 g) salt
For the phyllo cups:
  • 6 sheets prepared frozen phyllo pastry, thawed
  • ¼ cup (60 ml) unsalted butter, melted
For the syrup:
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar
  • 1/3 cup (80 ml) water
  • 2 tbsp (30 ml) lemon juice
  • 2 tsp (10 ml) orange blossom water
Instructions
For the filling:

Step 1

Pre-heat oven to 350°F (180°C) and have ready a 12-cup muffin tin.

Step 2

In the bowl of a food processor fitted with the metal blade, process the almonds, cashews and Redpath ® Granulated Sugar until the nuts are coarsely chopped, about 20 seconds.

Step 3

Add the lemon zest, cinnamon, ground cardamom, orange blossom water and salt and pulse a few times to combine; set aside.

For the phyllo cups:

Step 1

Unwrap thawed phyllo and separate 6 sheets. Roll up leftovers, wrap well and return to freezer for another use.

Step 2

Cover phyllo sheets with a lightly dampened tea towel to keep from drying out.

Step 3

Remove one sheet and brush with butter. Repeat until you have a stack of six sheets. Cut stack with a pizza cutter or sharp knife into 4 x 4 inch (10 centimetre x 10 centimetre) squares (discard any small amount of trimmings).

Step 4

Press into a muffin tin to create phyllo cups.

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Step 5

Divide the filling evenly between the phyllo cups (about 3 tablespoons in each cup).

Step 6

Bake until pastry is brown and crispy, 16 to 18 minutes.

For the syrup:

Step 1

While pastry is baking heat the Redpath ® Golden Yellow Sugar, water, lemon juice and orange blossom water in a small saucepan over medium heat. Stir until sugar dissolves, remove from heat.

Step 2

Pour 1 tablespoon (15 millilitres) of warm syrup over each baklava cup 10 minutes after they are removed from the oven. Set muffin tin on a rack and allow to cool completely before serving.

Step 3

To serve warm, gently reheat in a 300°F (150°C) for 15 minutes.

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