Mini Baklava Cakes

Name: Mini Baklava Cakes
Prep time: 30 min
Cook time: 20 min
Yield: 12 mini cakes
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Experience the sweet fusion of traditional baklava and cake with my Mini Baklava Cakes - they're the perfect bite-sized treat for any dessert lover!

PREP TIME

30 minutes

COOK TIME

20 minutes

Cool

1-2 hours

SERVES

12 mini cakes

About this recipe

Introducing our delightful Mini Baklava Cakes, a fusion that marries the best of Baklawa with the comfort of cake, all in a convenient mini form. If you adore baklava but also appreciate the individual serving sizes, these are for you. Harnessing our experience with recipes like our Baklava Cheesecake, Traditional Cashew Baklawa Tray, and Apricot and Pistachio Baklawa parcels, I’ve designed a recipe that is a crowd-pleaser and easy to follow.

So, whether you’re a seasoned baklawa cheesecake maker or a newcomer, these Mini Baklava Cakes are a delightful addition to your dessert repertoire. Get ready to surprise your friends and family with these mini sweet sensations, and remember, there’s always room for dessert, especially when it’s as irresistible as these Mini Baklava Cakes.

Watch it here

Ingredients

Main Ingredients

20 filo pastry sheets
500 grams unsalted butter, melted
2 cups walnuts, finely chopped
2 cups pistachios, finely chopped
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
a pinch of salt

Sugar Syrup - Attir

1 cup of sugar
½ cup of water
2 teaspoons lemon juice
2 teaspoons rosewater

Notes from Rouba

Filo pastry dries out quickly. Keep unused sheets under a damp cloth.
For an even bake, ensure all Filo sheets are adequately buttered.
To get a clean cut of the Filo layers, use a sharp knife.
Let the baklawa cool before removing them from the tins to prevent breakage.
Drizzle syrup when the cakes are still warm to allow it to seep in.
Serve at room temperature for the best flavour.

Method

Step 1.

To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 6-7 minutes until the syrup slightly thickens. Remove from heat and cool completely.

Step 2.

Preheat your oven to 180°C

Cut the filo pastry sheets slightly larger than your individual tins (see photo)

In a bowl, mix together finely chopped walnuts, pistachios, granulated sugar, cinnamon, cardamom, cloves, and salt.

Step 3.

Brush each mini tin with melted butter. Place a sheet of the cut filo sheet into the tin, and brush with more melted butter. Repeat this process with 5 sheets, depending on the depth of your tin brushing butter between each sheet.

Sprinkle the nut mixture evenly over the filo (approximately 2-3 tablespoons)

Step 4.

Repeat the process with another 5 sheets of buttered filo on top of the nut mixture, brushing in between. Make sure to brush the top layer with melted butter.

Using a sharp knife, cut a crosshatch pattern into the top layers of the filo for each mini cake.

Step 5.

Bake for 30-35 minutes, or until the filo is golden and crispy. Keep an eye on them as they may cook faster due to their smaller size.

Drizzle with the cooled syrup and let them sit for a couple of hours before serving, so the syrup has a chance to soak in.