Easy Mini Baklava (4 different ways)

4.80 from 5 votes

Easy Mini Baklava (4 different ways)

These Mini Baklavas come in all shapes and sizes to satisfy everyone's liking. Whether you want extra crispy, chocolate, or pistachio filled there's an option for you!

Prep Time2

Cook Time1

Course: Dessert

Cuisine: Greek

Keyword: filo, Nuts, Oven baked

Servings: mini Baklavas (all 4 versions)

Calories: 168kcal

Ingredients

For The Chocolate Baklava Triangles: (yields 30 mini triangles)

½ package filo dough (6 sheets)
35 grams / 1.2 oz walnuts
35 grams / 1.2 oz almonds
⅔ teaspoon ground cinnamon
a pinch ground cloves
65 grams / 2.3 oz dark chocolate flakes small
125 grams / 4.4 oz butter
OPTIONAL: 50 grams / 1.7 oz dark chocolate drops or chopped baker's chocolate (to decorate on top)

For The Ruffled Baklava Rolls: (yields 20)

1 package filo dough (450 grams)
125 grams / 4.4 oz walnuts
60 grams / 2.1 oz pistachios
60 grams / 2.1 oz almonds
225 grams / 7.8 oz butter
TOOL NEEDED: knitting needle or two long skewers

For The Chocolate Baklava Nests: (yields 6)

½ package filo dough (6 sheets)
50 grams / 1.7 oz either walnuts, almonds, pistachios, or a mix of 1 or more of these nuts
125 grams / 4.4 oz butter
TOOL NEEDED: knitting needle or two long skewers

For The Chocolate Filling:

100 grams / 3.5 oz dark chocolate drops or bakers chocolate cut into small pieces
50 grams / 1.7 oz butter

For The Rolled Baklavas: (yields 15 bite-sized rolls)

½ package filo dough (6 sheets)
75 grams / 2.6 oz pistachios
½ teaspoon ground cinnamon
125 grams / 4.4 oz butter

For The Syrup: (it's for one batch of either one of the above Baklava's, multiply by 4 if you're to make all 4 variations)

150 grams / 5.3 oz sugar
120 grams / 4.2 water
1 tablespoon honey
1 stick of cinnamon
1 orange peel
1 teaspoon freshly squeezed lemon juice

Instructions

Prepare The Filo Dough:

To unfreeze the phyllo properly, leave it in your fridge overnight. Then leave at room temperature in its package for about 30 minutes before using. This way it will be much easier to handle.
You may then open the package and take out as much filo as needed. For example, remove half of it (6 sheets) and then roll the remaining filo as it was, and place it back in its package. Or simply fold it and place it on a plate and cover the plate with plastic wrap. Either way, make sure it's airtight so it won't air-dry. This way you may store the filo in your fridge for up to a week and use any leftover to make other things such as this delicious Feta Wrapped In Filo (only one sheet needed).

Prepare The Syrup:

The syrup is just enough for one batch of either one of the Baklavas. If you want to make all 4 of the different Baklavas then multiply the ingredients for the syrup by 4. Note: You don't need to add 4 peels of orange or 4 sticks of cinnamon. 1 stick of cinnamon and 1 orange peel is enough to flavor all 4 mini Baklavas.
Prepare The Syrup Before Making The Baklavas: The syrup has to be luke-warm when you pour it over the hot Baklava.
To make the syrup, add all of the ingredients for the syrup in a cooking pot and heat over high heat. Once it starts to boil, reduce heat to medium-low and simmer uncovered for about 8-10 minutes until it gets to a syrupy consistency. Remove from heat and set aside.

Baking The Baklavas:

All of the following Baklavas are baked the same way. First, preheat the oven at 180°C /356°F. Bake the Baklavas for 30 minutes until deep golden on top. Then cover the pan with aluminum foil and bake for another 30 minutes. This way the Baklavas get really crispy without getting burned.

To Make The Chocolate Baklava Triangles:

Melt the butter over low heat and then set aside.
Add the walnuts, almonds, cinnamon, and cloves in a blender and blend until almost powdered.
Take one filo sheet and place it on your working surface. Cover the remaining stack with a tea towel so it won't air-dry.
Drizzle the filo sheet with some melted butter (no need to brush it all over). Then take a sharp knife and cut the filo into 5 equal strips.
Sprinkle some of the nut mix on each strip (leaving just a hint of space on the edges so it won't come out when you fold them).
Then sprinkle some of the chocolate flakes the same way.
Start folding each strip. First overlap the bottom edge into a square shape and then proceed on folding triangularly towards the end. See the picture tutorial above.
Gently press the triangles and then fold in half to create a smaller one. Repeat the process for the remaining filo. Then place in a small pan or baking dish and drizzle with remaining butter on top.
Bake and then drizzle with the syrup once they get out of the oven. See baking and syrup instructions above.
Decorate by melting 50 grams of dark chocolate either in a microwave or double boiler. Or use 2-3 spoonfuls of the filling used in the Chocolate Baklava Nests if you're making those as well.

To Make The Ruffled Baklava Rolls:

Melt the butter and set aside.
Add all of the nuts into a blender and blend until almost powdered.
Take one filo sheet and lay it on your working surface facing it lengthwise. Drizzle with some butter here and there. Take another sheet of filo and place it on top. Drizzle with butter as well. Cover the remaining filo stack with a tea towel so it won't air-dry.
Sprinkle some of the nut filling all over the top filo. Then take a long knitting needle and place it 4 cm from the bottom edge. You may use two skewers on each side instead if you don't have a knitting needle.
Overlap the bottom edge over the needle and press gently. Start rolling towards the other end. Then press to stick. Push inwards on each side of the roll to give it a ruffled look. Then pull out the needle.
Repeat the process for the remaining filo. Place the rolls in a 30 x 20 cm (12 x 8-inch) pan or baking dish. Then cut into 20 small rolls. Drizzle with remaining butter all over and bake as instructed above. Once they get out of the oven drizzle with the syrup on top.

To Make The Chocolate Baklava Nests:

Melt the butter and set aside.
Place nuts in a mixer and blend until almost powdered. Note: You may even use nuts such as pecans or hazelnuts for this version.
Take one sheet of filo and place it on your working surface. Drizzle with butter and then overlap the left half in order to fold the filo in half. Turn to face the filo lengthwise.
Drizzle with butter again and sprinkle some of the nut filling over the bottom half of the filo.
Take a knitting needle (or two skewers) and place it 4 cm from the bottom edge of the filo. Overlap the edge of the filo over the needle and press to stick. Roll upwards until 5 cm left from the top edge.
Press the roll on each side to ruffle it and then pull out the needle. Roll inwards to create a circle. Press the excess phyllo downwards to create a flat bottom for the nest. If it doesn't stick easily use some of the melted butter.
Repeat the process for the remaining filo to make 5 more nests. Then place in a pan or baking dish and drizzle with the remaining butter on top. Bake following the instructions given above. Then drizzle with the syrup right as they come out of the oven.
Let the Baklavas reach room temperature and then prepare the chocolate filling. Add the chocolate and butter into a microwave-proof bowl, cover with plastic wrap, and melt over medium heat. Stir every 30 seconds, until chocolate has melted completely. Or use a double boiler instead. Pour the melted chocolate in the center of each nest and let it cool at room temperature. Note: You may keep 2-3 spoonfuls of the melted chocolate to drizzle over the chocolate Baklava triangles if you're making those as well.

For The Rolled Baklavas:

Melt the butter and set aside.
Add the pistachios and cinnamon in a blender and blend until almost powdered.
Take one sheet of filo and place it on your working surface, facing it widthwise. Drizzle with butter and then add another filo sheet on top.
Drizzle with butter again and sprinkle some of the nut mix all over.
Place another filo on top and drizzle it with butter. Then place another filo on top and drizzle with butter and sprinkle some of the nut mix. Repeat this process one more time.
Roll from the bottom up as tightly as you can. You may use some butter to help the filo stick together wherever needed.
With a sharp knife cut the filo roll into 2,5 cm thick rolls. Place in a small pan or baking dish close to each other so they won't unroll. Drizzle with the remaining butter and bake. Then drizzle with syrup once they come out of the oven. Syrup and baking instructions are given at the top of the recipe.

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