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Greek Baklava Bites

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Sweet Greek Baklava bites are made with mini fillo shells, filled with cake and topped with a simple honey whipped cream!

Greek baklava bites on a platter with two on the side

There are certain things you MUST like if you are Greek. You must like Greek coffee,  Ouzo, Feta cheese, olive oil, and baklava.

Greek baklava bites two alone

Growing up, my mom would make baklava each Christmas. The honey drenched, nut-filled triangles adorned our cookie trays for most of my childhood. Now that we are older, my mom has decided it was time to pass the reigns to one of her kids. Problem is, it’s a lot of work! I can make baklava, I just choose not too. Fillo dough is delicate and dries quickly, you have to work fast. While we all enjoy eating baklava,  I find it isn’t consumed as quickly, as let’s say fudge. Therefore, I’m not eager to put forth the effort!

Three Greek Bakalva bites

This year I decided I wanted to make something with all the wonderful tastes of baklava, but with significantly less work. I racked my brain desperately trying to find a way to incorporate phyllo, nuts, and honey into a stress-free dessert. Then I had that light bulb moment-pre made fillo shells! Yes! Yes! Yes!!! So easy, so positively perfect! Behold the birth of bite-size baklava!

Greek Baklava close up on platter

I baked white cake into each fillo shell. Each mini Greek baklava cupcake is then topped with honey buttercream. I  crowned each little cup with walnuts spiced with cloves and cinnamon.

My modern twist on a traditional Greek dessert is outstanding! Because they are small it is rather hard not eating a dozen at a time! Go on, I dare YOU to try!

Now you are ready to try these Candy Corn Mini Cakes, Strawberries Romanoff Cups and these Mini Nutella No-Bake pies!

Greek baklava with a bite taken

Yield: 30

Baklava Bites

Greek baklava bites two alone

Sweet Greek Baklava bites are made with mini fillo shells, filled with cake and topped with a simple honey whipped cream!

Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

  • 2 1.9 oz boxes Athens Filo Shells (15 count)
  • ½ cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ¼ cup butter
  • ¼ cup plus 1 tablespoon butter
  • ¼ cup sugar
  • 1 teaspoon honey
  • 1 egg
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 3 tablespoons half and half
  • For the frosting
  • 1/2 cup butter softened
  • 2 tablespoons honey
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream

For the nuts

  • ½ cup walnuts
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cloves

Instructions

Prepare the nuts:

In a skillet, combine the walnuts, butter, sugar, cinnamon, and cloves over medium heat. Stir until the butter has melted and walnuts are coated. Remove the skillet from heat, pour walnuts onto parchment paper and allow them to cool completely.

Preheat the oven to 350 degrees. Remove the fillo shells and place them on a baking sheet, set aside.

In a bowl, whisk together the flour, baking powder, baking soda and pinch of salt, in a separate bowl, cream together the butter and the sugar. Beat in the honey, the egg, and the extracts. Carefully mix in dry ingredients until incorporated, then stir in the half and half just until combined.

Fill each cup using a small cookie scoop and bake for 10-12 minutes or until cakes spring back when touched. Allow the cakes to cool completely.

To prepare the frosting, combine the butter, the honey, and the powdered sugar in a mixing bowl. Beat until creamy and smooth. Slowly add heavy cream until the frosting is the desired consistency. Pipe frosting over each cooled cake. Top each baklava bites with walnuts.

Nutrition Information


Amount Per Serving Calories 222Total Fat 9gSaturated Fat 3gCholesterol 10mgSodium 118mgFiber 1gSugar 23gProtein 3g

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© Marius
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Tanya Schroeder

About Tanya Schroeder

Tanya is a full time wife and mom, a part time chef/baker, and a wanna be photographer! Tanya believes every once in a while, dessert should be eaten first! Hope you like what you see!

Comments

  3. ChgoJohn says

    You’re a genius, Tanya! Working with Phyllo can be so frustrating and I don’t do it near enough to become comfortable. As a result, I work slowly and, as you know, that spells failure. Now, these bites will be so much easier for me to tackle. Best of all, they sound real tasty! BUT the recipe makes 30!!! I need to line up a few “tasters” so that I don’t have 30 bites languishing in my kitchen. They surely won’t last long. I’m a rotten treat guard.

    Reply

    • Lemonsforlulu says

      Thanks John! They WERE tasty, I had trouble keeping them around! Beets doing all that work! They are small, so maybe 15 tasters will do the trick!

      Reply

  7. crazyforcrust says

    Having just made baklava for the first time this Christmas, I can appreciate the time it takes! These bites are amazing!

    Reply

  11. Ashley @ Kitchen Meets Girl says

    What a fabulous idea! I’m usually put off by the idea of making baklava, but this? I could totally handle! 🙂

    Reply

  13. Nichi - The Mandatory Mooch says

    Thanks so much for always linking up to Tasty Thursdays. This terrific recipe will be featured this week. The party will be live tonight. Thanks, Nichi

    Reply

  15. Yum Goggle says

    Hi There – dropping by from YG to thank you for submitting posts – this was one of your first ones. My daughter and I have just purchased Yum Goggle and part of my marketing strategy is to pin and promote earlier posts – I hope you will be submitting new posts again soon as we have some great plans for YG in the next few months.

    Reply

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