Preparation Steps

• Preheat your oven to 350°F (175°C). Lightly grease mini muffin tins.
• In a medium bowl, combine the chopped walnuts, pistachios, cinnamon, and cloves. Mix well.
• Unroll the thawed phyllo dough. Keep it covered with a damp cloth to prevent it from drying out. Take one sheet of phyllo and brush it generously with melted butter. Layer another sheet on top and brush with butter. Repeat until you have 4-5 layers.
• Cut the layered phyllo sheets into squares that fit into your mini muffin tin cups.
• Gently press the phyllo squares into the muffin tin cups, forming little cups. Brush the edges and inside of the cups with more melted butter.
• Fill each phyllo cup with about 1-2 tablespoons of the nut mixture.
• Bake for 20-25 minutes, or until the phyllo is golden brown and crisp.
• While the baklava cups are baking, prepare the syrup. In a small saucepan, combine sugar, water, honey, lemon juice, cinnamon stick, and cloves (if using).
• Bring the syrup mixture to a boil over medium heat. Reduce heat and simmer for 5-7 minutes, or until slightly thickened. Remove from heat and discard cinnamon stick and cloves.
• As soon as the baklava cups come out of the oven, pour the warm syrup evenly over them. Let them cool completely in the muffin tins, allowing the syrup to soak in.
• Once cooled, carefully remove the baklava cups from the muffin tins. Serve and enjoy!