Mini Baklava Cups

Home > Dessert > Baklava Cups Recipe

Jump to Recipe

November 7, 2017

Baklava Cups Recipe

164 comments

These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells come pre-baked and make the process way easy. I hope this delicious treat becomes a new holiday tradition for you.

Bring these to your Thanksgiving, Christmas or New Year’s party and they will fly off the plate! They are easy to serve and your fingers stay clean.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible.

You can make these ahead up to 2 weeks and store refrigerated or at room temperature. See the awesome freezing tip at the bottom – it’s GENIUS!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Ingredients for Baklava Cups:

1/2 cup granulated sugar

1 Tbsp lemon juice (from 1/2 small lemon)

1/3 cup water

1/4 cup honey

2 packages (15 count, each) Athens® Mini Fillo Shells, frozen

2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios)

1/2 tsp cinnamon

3 Tbsp unsalted butter, melted

Melted chocolate chips to drizzle for garnish, optional

Bacon Crackers (aka Pig Candy Crackers)

You are here: Home / Appetizers and Snacks / Bacon Crackers (aka Pig Candy Crackers)

BACON CRACKERS (AKA PIG CANDY CRACKERS)

December 15, 2020 by Jamie 

Bacon Crackers are the easiest appetizer ever! Crackers are topped with bacon and brown sugar to create this yummy, sweet, and porky treat!

PIG CANDY CRACKERS

Candied brown sugar bacon crackers are a Southern staple. Thet are perfect for parties, holidays, and game day!

This recipe uses club crackers, but any buttery cracker would work fine in this recipe. You can also spice things up a bit by adding a bit of cayenne pepper or ground black pepper with the brown sugar. Mmmm!

No matter what, be sure you make plenty because they always go fast! Let me show you how to make them …

PIG CANDY RECIPE

club crackers

sliced bacon 

brown sugar

HOW TO MAKE BACON CRACKERS

Time needed: 1 hour and 20 minutes.

Serve warm or at room temperature.How to make Bacon Crackers

Preheat oven.

Preheat oven to 250° F.

Top crackers with bacon and brown sugar.

Arrange the crackers on a cooling rack over a baking sheet in a single layer. Top each cracker with 1/3 slice bacon, and evenly sprinkle the desired amount of brown sugar over the top.

Bake.

Bake for 1 hour or until browned and crisp.

Serve.

Serve warm or at room temperature.

Broiled Stuffed Pepper Wedges

 Broiled Stuffed Pepper Wedges

Ingredients

1/2 cup chives & onion cream cheese (I mixed some dried chives with regular cream cheese)

1 Tbs chopped black olives

2 medium bell peppers( any color) (I used the different colored small ones)

Cut each pepper into 8 wedges(Cut the small ones in half). Combine the cream cheese and olives. Spread each wedge with 2 tsp (1 teaspoon in the small halves) of the cheese mixture. Place on a foil lined pan and broil till until slightly melted~ Serve warm or cold~

* Can be made up in advance, covered and chilled till ready to use

* Some other flavored cream cheese would be nice as well

* Add some chopped bacon or sun-dried tomatoes for some texture and added flavor

Easy Crab Rangoon Bites

 Crab Rangoon Bites

INGREDIENTS

makes 30 bites

1lb Alaska King Crab Legs, thawed then meat removed and roughly chopped (about 6oz)

8oz 1/3-less fat cream cheese, softened to room temperature

1/2 cup sour cream

2 green onions, chopped

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

30 frozen phyllo shells (2-15 count packages)

DIRECTIONS

Preheat oven to 350 degrees. Add cream cheese, sour cream, green onions, sugar, worcestershire sauce, garlic powder, and ground ginger to a medium-sized bowl then stir until smooth. Fold in chopped crab then spoon 2 teaspoons of the mixture into each mini phyllo shell. Bake for 10-12 minutes or until mini cups are golden brown around the edges.

Air Fryer Chicken Wings

 Air Fryer Chicken Wings

INGREDIENTS

makes approx 24 wings

2lbs trimmed chicken wings (called wingettes and drummies or drummettes)

extra virgin olive oil

big pinch salt

2 scant Tablespoons Lemon Pepper Seasoning

Recommended Dipping/Tossing Sauces:

Ranch

Thai Sweet Chili Sauce

Buffalo Wing Sauce

BBQ Sauce

DIRECTIONS

Preheat Air Fryer to 360 degrees. Add trimmed chicken wings to a gallon-size Ziplock bag or large bowl then drizzle with extra virgin olive oil - maybe a Tablespoon or so. Add salt plus lemon pepper seasoning then seal the bag, keeping the air inside, and shake or stir to evenly coat.

Pour wings into preheated Air Fryer basket then shake to evenly arrange - some chicken wings will be stacked on top of each other and that’s ok. Cook for 18 minutes, shaking the basket vigorously every 6 minutes, or until the chicken wings are golden brown. Turn heat up to 390 degrees then cook for another 5-6 minutes, shaking the basket every 2 minutes, until wings are brown and crispy. Serve or toss with sauces.

Taco Dip

Taco Dip

1 can of refried beans (28 Oz)

1 packet of taco seasoning

2 containers of Guacamole

1 cup mayo

1 cup sour cream

1 Jar of salsa

Shredded Cheddar Cheese

Whole Wheat Tostitos Scoops

Mix the mayo, sour cream, and taco seasoning packet together and refrigerate for at least an hour.

In a 9x13 pan spread the refried beans (I warm them up in the microwave and stir them really well first). Then spread the guacamole on top of that. Then spread the mayo/sour cream mixture on top of that, then spread the salsa on top

 (I like a chunky salsa so the dip doesn’t get too watery). Then spread the cheese on top of that. You can serve any chips you want - our family found Tostitos whole wheat scoops take the dip next level.

Cheese Ball

 Cheese ball:

2 block of cream cheese (shortened) 2 cups of shredded cheddar cheese, 2T lemon juice, 2 T Worcestershire sauce, 1 small onion finely chopped. Mix together and form into a ball and roll in chopped pecans. Wrap snugly in Saran Wrap and let firm overnight. Serve with crackers

Everyone has always loved this!

or  I use one brick (8 oz.) Shredded extra sharp cheddar cheese, one 8 oz. cream cheese, (let sit out to room temp. Is easier to mix), 1 small diced onion & 1 pack thin & diced sliced beef ( lunch meat type), dash of garlic powder & garlic salt. Mix well & form into ball. I use my hands! Put on small plate. Garnish with sliced thin, green olives around all the cheese ball. Cover with plastic wrap or hamburger bun bag tightly sealed. Let sit in frig. over night. Can double for a bigger crowd! Enjoy!

Spaghetti & Meatball Bites

Spaghetti & Meatball Bites are the Party Appetizer Your friends have always wanted.

by Delish US

No fork twirling required.

YIELDS:12

COOK TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

12 oz. spaghetti

3 large eggs, divided

1 1/2 c. shredded mozzarella

3/4 c. grated Parmesan, divided, plus more for garnish

3 c. marinara, divided

Cooking spray, for pan

1 lb. ground beef

1/2 c. bread crumbs

2 cloves garlic, minced

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil 

DIRECTIONS

Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.

Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.

Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with the shot glass.)

While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.

In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.

Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.

Hanky Panky

INGREDIENTS

1 lb ground beef

1 lb hot pork sausage

1 small onion, finely diced

1 (16 ounce) package Velveeta cheese

cayenne pepper

red pepper flakes

1 loaf sliced rye cocktail bread

ADVERTISEMENT

DIRECTIONS

brown hamburger, sausage and onion.

Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.

Let cool completely.

Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly. 

OLD ENGLISH CRAB-CHEESE MELTAWAYS

READY IN: 30mins

SERVES: 48

YIELD: 48 pieces

INGREDIENTS

6 English muffins, split and quartered

7 ounces crabmeat

1⁄2 cup butter, softened

7 ounces Kraft Old English cheese spread

1⁄2 teaspoon seasoning salt

1⁄2 teaspoon garlic salt

2 tablespoons mayonnaise

DIRECTIONS

Place muffin pieces on 2 cookie tins. Rinse and drain crab meat; drain well. Mix crab with butter, cheese, salts and mayonnaise. Mix well and spread on muffin pieces. You must freeze for at least 30 minutes or longer before broiling. Broil until puffed, bubbly and slightly golden brown. Serve hot.

Mini Quichettes

 Mini quichettes

3 oz cream cheese

1 stick softened butter

1 cup flour

Pinch of salt

Mix well. Divide into 24 balls. Press into 24 cups of mini muffin pan.

Add meat or vegetables that have been cooked and chopped fine. Put in more than you think.

Mix 4 eggs with 1 cup half and half with desired herbs and/or spices. Mix well. Pour into crusts. Bake at 350° until puffy and golden.

Run a toothpick around the edges as soon as they're out of the oven or they'll stick terribly.

I like ham or bacon with swiss, sausage and cheddar or spinach and parmesan.

Black pepper, nutmeg, and cayenne are my spices.

Ritz/Bacon Crisps

Ritz/Bacon crisps‼️😋

1-lb bacon cut each piece in half

Ritz crackers

Shredded Parmesan cheese

Preheat oven to 250 degrees. Put parchment on cookie sheet. Line crackers salt side up end to end. Sprinkle a small amount of cheese on each cracker. Wrap each cracker with the bacon around the cheese.

Bake for 2 hours or until bacon is crispy. Drain on paper towels.

Serve. These are delish and go fast‼️😋

Bacon-Wrapped Water Chestnuts

 Ingredients

1 pound sliced bacon

2 cans (8 ounces each) whole water chestnuts, rinsed and drained

1 cup ketchup

3/4 cup packed brown sugar

Directions

Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes.

Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

ARTICHOKE DIP

 ARTICHOKE DIP

2/3 cup mayonnaise (must be Hellman's, others will separate)

½ cup shredded parmesan cheese

1 large can artichoke hearts, chopped fine

Mix all ingredients together. Bake at 350° for 30 minutes. Serve warm or cold with crackers or crusty bread

Note: I can rarely leave a recipe alone so I often adds one or more of the following: chopped green onion, chopped black olives, several shakes of worcestershire or soy sauce, tobasco, minced garlic.

Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower
These Parmesan Roasted Cauliflower Bites are the perfect quick and easy side dish, or double as a vegetarian baked chicken nugget!

Prep Time 10 mins
Cook Time 20 mins
Course: Side
Cuisine: American
Servings: 6
Calories: 190 kcal
Author: Shawn

Ingredients
7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese

Instructions
Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large zip close bag and shake to coat. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick.

Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!

Nutrition Calories: 190kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 585mg | Potassium: 395mg | Fiber: 3g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 57mg | Calcium: 128mg | Iron: 2mg

Taco Pickles

Taco Pickles perfect to serve with anything Tex-Mex!
Found https://diyhomemadehousehold.blogspot.com/2020/05/taco-pickles.html

Ingredients for Taco Pickles. Taco Pickles! adapted from: Eva Kolenko makes about 1 quart 2 bunches of radishes 4-6 carrots depending upon the size 1 bunch cilantro 1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce 1/2 c white distilled vinegar 1/4 c red wine vinegar 1/2 c sugar 1 t salt 1/4 c cider vinegar Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature. Taco Pickles perfect to serve with anything Tex-Mex! Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice the Jalapeno pepper (wear gloves if you have them!), remove membrane and seeds if desired. Combine vegetables in a large bowl and set aside. Taco Pickles, mildly fermented condiment for Taco Tuesday! Taco Pickles When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on the counter to ferment and pickle, from 24-48 hours. Refrigerate to store. Note: This condiment keeps well, the colors will change due to the vinegar, but that does not change the flavor. * I used one jalapeno pepper and for my taste buds, this is what I might call "medium" in heat.

18 Things to Stir Into Mayo for Instant Sauces and Dips

18 Things to Stir Into Mayo for Instant Sauces and Dips
Found https://www.yahoo.com/lifestyle/18-things-stir-mayo-instant-205506611.html

I have heard rumors that there are people who dislike mayonnaise. I may even have, unknowingly, met one or more of these creatures. I confess, I am confused by this dislike. I am a devout mayo lover. The tangy flavor, and the creamy, unctuous texture can (I believe) improve almost anything. And now, with uncountable amounts of time in the house, I have begun playing with additions to prepared mayonnaise that really kick this staple condiment up a notch.

RECIPE: Homemade Mayonnaise found here
https://www.myrecipes.com/recipe/homemade-mayonnaise

Ingredients
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 large egg
1 cup extra-virgin olive oil (or avocado oil)

How to Make It
Step 1 Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)
 Step 2 Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.

 I’m pretty sure we’ve all added some mustard to mayo...or at least noticed that it tasted great when the two accidentally commingled on a sandwich. But mustard is just the tip of the iceberg. Probably my first foray into “flavoring” mayo was when I made a vaguely Spanish inspired hash. I wanted to top it with something creamy, and decided to try mayo. But that wasn’t quite it. So, being in a Spanish state of mind, I swirled some smoked paprika into the mayo. It was a true “EUREKA” moment. This got me thinking that all sorts of salads, vegetables, sandwiches, and who knew what else, could benefit from different additions to mayo.

Here are a few suggestions for things to add, and a few ideas about where you might use your “doctored” mayonnaise:

Pesto
 Minced fresh herbs (either a combination, or just one)
 Curry Powder
 Citrus juices and/or zest
 Garlic, fresh or really good granulated/powdered
 Onion—minced, sauteed, deeply browned, or really good powdered
 Chopped scallions
 Horseradish, either prepared or freshly grated
 Your favorite dry rubs (but remember...there is a lot of salt in them, so just start with a little) Mushroom duxelles, or sauteed fresh mushrooms
 Thai Curry paste
 Sriracha, sambal oelek, or your favorite hot sauce a drop or two of soy or fish sauce (again, remember that a little goes a long way)
 a drizzle of toasted sesame oil
 Tomato paste
 Ground or chopped nuts
 Capers
 Canned tuna

Cajun Spice Crab Cakes

Cajun Spice Crab Cakes

 • 1 lb Dungeness Crab Meat
 • 1/2 cup Breadcrumbs
 • 2 large Eggs
 • 2 Tablespoons Hellmann’s Mayo
 • 1/2 cup Onion; chopped
 • 1 clove Garlic; finely minced
 • 1 teaspoon Dijon Mustard
 • 1/ teaspoon Lemon Juice
 • 1 Tablespoon fresh Parsley
 • 1 teaspoon Cajun Seasoning
 • 1 teaspoon Old Bay Seasoning
 • 1/4 teaspoon Smoked Paprika
 • 1/4 teaspoon Garlic Powder
 • Pinch of Salt and Pepper
 • Oil for frying

 1. In a large bowl combine eggs, mayo, onion, garlic, mustard, lemon juice, herbs and seasonings; mix thoroughly.

2. Gently fold in breadcrumbs and crab meat until just incorporated. Make sure not to shred the crab meat.

3. Form into 3” patties and place on parchment paper lined baking sheet. If they’re too sticky you can roll them lightly in more panko. Cover and chill in the fridge for 30-60 minutes.

4. Heat oil in large skillet over medium high heat and remove the patties from the fridge.

5. Carefully drop each patty into the oil and fry for 2-3 minutes per side or until golden brown. Place on a wire rack over paper towels to drain excess oil.

6.Serve with a squeeze of lemon juice, Cajun Mayo or Lemon Dill Aioli by itself or over a toasted bun.

7. Enjoy!

Lemon Butter Baked Shrimp

Found https://tastyskinny.com/lemon-butter-baked-shrimp/

Ingredients :
 1 lb. raw shrimp, cleaned, peeled and deveined
 8 Tbs. butter (1 stick), melted
 3 cloves garlic, minced (my addition)
 1 packet of Good Seasons Italian all-natural seasoning
 1 1/2 lemon, sliced into circles
 1 Tbs. dried parsley leaves
 1 tsp. black pepper, ground

 Directions :
Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×11 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes.

SLOW COOKER ROOT BEER BBQ PORK RIBS

Found https://cooktopcove.com/2016/11/21/how-to-make-root-beer-bbq-pork-ribs/

SLOW COOKER ROOT BEER BBQ PORK RIBS
Servings 4
Prep Time 10 MINUTES
Cool Time 6 HOURS
Total Time 6 HOURS, 10 MINUTES

3 pounds pork side ribs (about 2 racks of ribs)
2 12-ounce cans root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper

Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers. Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the root beer over the top. Cover and cook on low for 5 hours, or on high for 3 hours.

Remove ribs from the slow cooker, setting aside on a plate. Discard liquid from the slow cooker. Place the ribs back inside, along with the barbecue sauce. Be sure to coat ribs in the sauce. Cook on high for another 1 hour. Gently remove from the slow cooker and serve with sauce.

Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.