Preparation Steps

• Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
• In a medium bowl, combine the chopped walnuts, granulated sugar, and ground cinnamon.
• Carefully unroll the thawed phyllo dough. Cover the unused sheets with a damp kitchen towel to prevent them from drying out.
• Take one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and brush with butter. Repeat this process until you have 4-5 layers.
• Cut the layered phyllo dough into squares large enough to fit into the muffin cups. Gently press each square into a muffin cup, allowing the edges to fan out.
• Spoon about 1-2 tablespoons of the walnut mixture into each phyllo-lined muffin cup.
• Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
• While the baklava cups are baking, gently warm the honey in a small saucepan over low heat. Do not boil.
• Once baked, remove the muffin tin from the oven. Immediately drizzle the warm honey over the hot baklava cups.
• Let the baklava cups cool in the muffin tin for at least 15-20 minutes before carefully removing them. This allows the syrup to soak in and set.