A recipe for the bite-sized-pudding-lover!

Traditionally Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey that originated from the Ottoman empire. This recipe uses pre-made filo cups as a fun and very easy alternative.

Cook time
20 mins

Prep time
45 mins


  • 1/2 cup of pistachios
  • 1/2 cup of walnuts
  • 1/2 cup of almonds
  • The zest of one lemon
  • 1/4 cup, plus 3 tablespoons of sugar
  • 2 tablespoons of melted butter
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of vanilla extract
  • 30 mini filo shells (available in most good delis)
  • 1/2 cup of water
  • 1/4 cup of Haughton Honey
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat your oven to 180°C/350°F/gas 4. Arrange the pistachios, walnuts and almonds on a baking sheet and toast in the oven for about 8 minutes until golden and fragrant. Let the nuts cool slightly and add them to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, vanilla extract and then pulse to combine.
  2. Place the mini fillo shells in the wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake for about 10 minutes or until the filling is hot.
  3. Meanwhile place a small saucepan over a medium heat and add the water, 1/4 cup sugar and the honey and bring to a gentle boil. Reduce the heat to a simmer and cook for about 8 to 10 minutes until slightly thickened.
  4. Pour 1 teaspoon of syrup into each cup and allow it to soak in, then repeat with a second teaspoon of the syrup.
  5. Refrigerate for at least 5 hours, or overnight before serving.
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