Baklava

Name: Mini-Baklava-Bites-with-Pistachio-Crumble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Cuisine: Middle-Eastern
Ingredients: 1 package (14.1 oz) Phyllo dough; 1/2 cup Pistachios; 1/4 cup Granulated sugar; 1/2 teaspoon Ground cinnamon; 1/2 cup Honey; 1/4 cup Water; 1 tablespoon Lemon juice

mini baklava bites with pistachio crumble

By:

Savory Touch

Published:

11 Mar 2025

These mini baklava bites are a delightful twist on a classic dessert, perfect for satisfying your sweet tooth without the commitment of a whole baklava. They're incredibly easy to make, and each bite is a burst of flaky, nutty goodness. Imagine the crunch of the phyllo, the delicate sweetness of the honey syrup, and the aromatic warmth of the pistachios—pure heaven! Plus, they are easy enough to make even for a beginner baker, so you have NO excuse not to try this!

What I love most about this recipe is its versatility. You can easily customize it to your liking. Want to add some chocolate chips to the phyllo? Go for it! Prefer a different nut in the crumble? Why not? The beauty of baking is in experimenting and making it your own. I first tried this recipe at my friend's birthday party, and it was a huge hit. Every single person loved it.

Required Equipments

9x13 inch baking pan
Mixing bowls (various sizes)
Whisk
Measuring cups and spoons
Wooden spoon or spatula
Parchment paper
Rolling pin (optional)
Knife

Mini Baklava Bites with Pistachio Crumble: Frequently Asked Questions

Mini Baklava Bites with Pistachio Crumble

These bite-sized baklava treats are a delectable combination of crispy phyllo dough, fragrant pistachios, and sweet honey syrup. Easy to make, yet elegant to serve, they are perfect for any occasion.

⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). This is super important, so don't skip this step! Really, it's the foundation of baking success.
Lightly grease a 9x13 inch baking pan. I find parchment paper is really helpful here--it makes cleanup a breeze. Line the pan with it, letting the excess paper hang over the sides. Trust me on this one, clean-up will be so much easier later.
Prepare the phyllo dough: Gently unfold the sheets of phyllo dough, keeping them covered with a slightly damp kitchen towel to prevent them from drying out. This is essential, because dry phyllo cracks easily.
Cut the phyllo: Stack about 5 to 6 sheets of phyllo on top of each other. Using a sharp knife, cut the stack into 2 inch squares. Try to work quickly to avoid the phyllo drying out completely. If you find them starting to dry out, just give them a quick spritz of water.
Assemble the bites: Arrange the phyllo squares in the prepared pan. You should be able to fit about 24 bites in a single layer. Try to keep them relatively evenly spaced, which helps with even baking.
Make the pistachio crumble: In a medium bowl, combine the pistachios, sugar, and cinnamon. Use your fingers (or a fork) to gently crush the nuts until you have a coarse crumble. Don't overdo it—you still want some texture!
Sprinkle the crumble: Generously sprinkle the pistachio crumble over the arranged phyllo squares.
Bake: Bake for 18-20 minutes, or until the phyllo is golden brown and crispy. Keep a close eye on them; ovens vary, and you don't want them to burn!
Make the honey syrup: While the baklava is baking, make the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 5-7 minutes, or until it slightly thickens.
Drizzle the syrup: Once the baklava is out of the oven, carefully drizzle the warm honey syrup over the top. This adds that beautiful, classic baklava sweetness.
Cool and serve: Let the baklava bites cool completely in the pan before serving. This is crucial for setting up the syrup and the crumble properly. Then, carefully lift them from the pan and serve them. Enjoy!