Crispy Pistachio Cups (Baklava)

These crispy pistachio cups (baklava) are going to simply make your day! Each satisfyingly crunchy bit is a mouthful of happiness.
A special thanks to Nita West for this yummy recipe.



  • 1 cup sugar
  • 1 cup water
  • 1 Tbs honey *optional
  • 1 cinnamon stick
  • 1 Star anise 1 lemon



  • ½ cup butter (melted)
  • 1 package phyllo dough (thawed) (250g for 12 x cupcake pan)
  • 1/2 cup pistachio nuts (finely chopped) *(you can add blanched almonds to mix)
  • 1/2 cup pistachio nuts (roughly chopped)


  1. Add your water, sugar, star anise, cinnamon stick and honey to a small saucepan on medium heat.  Zest some lemon peel into mixture.
  2. Simmer for 5 minutes, then add in the juice of half a lemon.  (less if you prefer sweet, more if you like it zesty)
  3. Set aside to cool.
  4. Heat your oven to 175 Celsius.
  5. The phyllo pastry sometimes comes in 500g double packs. You can make two batches of a 12cup cupcake pans.



  • I cut my phyllo in squares 12x12cm or 11x11cm for the final row.
  • Use the slightly bigger squares to start with.
  • Lightly butter your cupcake pan.



  • Lightly butter one square of phyllo, and then place a second on top at 90-degree angle.  Lightly butter top layer before placing inside the cupcake holder.
  • Once the pan is filled, add a teaspoon of fine nut mix to each cup.
  • Repeat step 2
  • Remember to press the phyllo into the corners to make space for the nut mixture.For the final layers you should have 2 or 3 squares left, butter and place on top of one another.  Place phyllo in cupcake pan and top with the final layer of roughly cut pistachio nuts.
  • Bake for 15-20 minutes.
  • Once you remove your phyllo cups, quickly spoon some of your syrup mixture in them and over the flower petals.  They should make a crispy sound when the syrup absorbs.
  • Let them cool and enjoy.
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