Cardamom Pistachio Baklava Bites

Crispy, nutty, and spiced just right — these mini baklava bites are bursting with the flavors of toasted pistachios and fragrant cardamom, wrapped in golden phyllo and finished with a sweet, floral syrup. A bite-sized treat for holidays or tea time!

📝 Ingredients

For the Baklava:

• 1 cup shelled pistachios, finely chopped

• 1 tsp ground cardamom

• ¼ cup granulated sugar

• 12 sheets phyllo dough, thawed

• ½ cup unsalted butter, melted

For the Syrup:

• ½ cup water

• ½ cup sugar

• 2 tbsp honey

• 1 tsp lemon juice

• 1 tsp rose water or orange blossom water (optional)

👩‍🍳 Instructions

1. Prepare the Nut Filling:

• In a bowl, combine chopped pistachios, sugar, and ground cardamom. Set aside.

2. Assemble the Baklava Bites:

1. Preheat oven to 350°F (175°C).

2. Brush a mini muffin tin lightly with melted butter.

3. Cut phyllo sheets into squares large enough to fit into muffin cups (about 3x3 inches).

4. Layer 4–5 squares per cup, brushing each layer with butter as you go.

5. Spoon 1 heaping teaspoon of the pistachio mixture into the center of each.

6. Bake for 18–20 minutes or until golden and crisp.

3. Make the Syrup:

1. While baklava bakes, bring water, sugar, honey, and lemon juice to a boil in a small saucepan.

2. Simmer for 8–10 minutes until slightly thickened.

3. Remove from heat and stir in rose or orange blossom water (if using).

4. Finishing Touch:

• Immediately after baking, spoon warm syrup over the hot baklava bites. Let soak and cool before serving.

💡 Tips:

• Keep phyllo sheets covered with a damp towel while working to prevent drying out.

• Make ahead! These bites taste even better the next day.

• Store in an airtight container at room temperature for up to 5 days.

👉 More Middle Eastern-inspired treats await you at:

https://www.cookforme.online