Cranberry Nut Baklava Cups
CUPS
• 12 each Pillsbury’s Puff Pastry Squares
FILLING
• 2 cups Walnut, halves
• 1 cup Cranberries, dried
• 1 cup Golden raisins
• 1/4 cup Sugar, granulated
• 1/4 cup Butter, unsalted, melted
• 1 tsp Cinnamon, ground
• 1/8 tsp Salt, kosher
HONEY SYRUP
• 1/2 cup Honey
• 1/2 cup Water, hot approximately 120°F
Directions
CUPS
- Thaw puff pastry squares covered, either at room temperature, 15 to 30 minutes until flexible, or refrigerate overnight.
FILLING
- Add walnuts, cranberries, golden raisins, sugar, butter, cinnamon and salt in bowl of food processor.
- Pulse until finely chopped, transfer to bowl and set aside until assembly
HONEY SYRUP
- Add honey and hot water to either a pan for the stovetop or use a microwavable bowl.
- Heat and stir until well combined and incorporated; set aside to cool
ASSEMBLY
- Dock puff pastry and cut each square into 4 pieces.
- Press 1 piece (1/4 of square) into bottom and up sides of each sprayed mini muffin cup, top with #70 scoop of filling.
- Pack down filling with fingers and bake in a convection oven 350°F 14 to 16 minutes or a standard oven 400°F 20-22 minutes. When baked in a convection oven rotate after 7 minutes of baking.
Your Partner in Culinary Excellence
Customer Portal