Honey walnut baklava cups

• 200 g store-bought phyllo doughthawed according to package directions
• 80 g unsalted buttermelted
• 100 g walnutsfinely chopped
• 50 g shelled pistachiosfinely chopped
• 1 tsp ground cinnamon
• ¼ tsp ground cardamom
• 120 ml honey
• 50 g granulated sugar
• 60 ml water
• 1 medium lemonjuiced, about 1 tbs
• ¼ tsp kosher salt

1. 1

   Preheat your oven to 175°C (350°F). Lightly brush each cup of a 12-cup muffin tin with a thin layer of melted butter.

2. 2

   In a bowl, toss together the chopped walnuts, chopped pistachios, cinnamon, and cardamom until evenly combined. Set aside.

3. 3

   Unroll the phyllo dough and cut the stack into roughly 10cm (4-inch) squares — you need 48 squares total (4 per cup). Keep unused phyllo covered with a damp towel so it doesn't dry out and crack.

4. 4

   Layer 4 phyllo squares into each muffin cup, brushing melted butter between each layer and rotating each square slightly so the corners fan out like a star. The edges should stick up above the rim — they'll crisp into gorgeous flaky petals.

5. 5

   Divide the spiced nut mixture evenly among the 12 phyllo cups, pressing it down gently with your fingers so it's compact. Drizzle any remaining melted butter over the tops.

6. 6

   Bake until the phyllo edges are deep golden brown and the nuts smell toasty and fragrant, about 12-15 minutes. Don't pull them early — the deeper the color, the crispier the cups.

7. 7

   While the cups bake, make the syrup: combine honey, sugar, water, lemon juice, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then let it simmer gently until slightly thickened and the bubbles look glossy, about 4-5 minutes. Remove from heat.

8. 8

   As soon as the baklava cups come out of the oven, spoon the warm honey syrup evenly over each cup — about 2 teaspoons per cup. You'll hear it sizzle and crackle as it hits the hot phyllo. Let the cups cool in the tin for at least 10 minutes so the syrup soaks in and the phyllo firms up, then gently twist each cup out.

   Tip: Store in an airtight container at room temperature for up to 5 days. They actually get better after a day as the syrup fully saturates the layers. Do not refrigerate — the phyllo will lose its crunch.

• muffin tin (12-cup standard)
• sheet pan (half-sheet (18x13 inch))
• saucepan (1-liter (1-quart))
• pastry brush
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.