Rosewater Chocolate Baklava Cups
Experience the luxurious fusion of rich chocolate and fragrant rosewater in these exquisite baklava cups. Combining traditional Lebanese flavors with a modern twist, these bite-sized desserts are a celebration of crispy phyllo pastry, velvety chocolate ganache, and a delicate rose-infused syrup. Perfect for gatherings, they offer a unique taste of Lebanon that will leave your guests wanting more!
ingredients
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 8 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 2 tbsp rosewater
- Zest of 1 orange
- ½ cup honey
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a bowl, mix walnuts, pistachios, sugar, and cinnamon. Set aside.
- 3.
Layer 6 sheets of phyllo dough in a muffin tin, brushing each layer with melted butter.
- 4.
Add a spoonful of the nut mixture into each phyllo cup.
- 5.
Repeat the layering with 6 more sheets of phyllo, brushing butter in between.
- 6.
Bake the cups for 15-20 minutes, or until golden brown and crisp.
- 7.
Meanwhile, heat heavy cream in a saucepan until just simmering; pour over chopped chocolate and let sit for 2 minutes.
- 8.
Stir until smooth, then mix in rosewater and orange zest.
- 9.
Once the baklava cups are cool, fill each with chocolate ganache.
- 10.
Drizzle with honey and let set for a few minutes before serving.
