Coconut Burfi Baklava Cups combines the flavors of Indian coconut burfi with baklava in a fun, bite sized dessert which is perfect to serve at Diwali and other festive parties!
½cupnutsI used cashews and pistachios, 1/4 cup each + 2 tablespoons more
¼ + ⅛cupmawaalso known as khoya (dried milk solids)
½cupdesiccated coconut powder
1teaspooncardamom powder
2 & ½teaspoonsgheemelted
30phyllo shellsI used Athens mini phyllo shells (2 boxes, 15 count each)
edible silver leaves & rose petals, to garnish
Instructions
Make the syrup
To a pan add water, sugar, honey and lemon juice. Stir to combined everything and bring to a boil over medium-high heat. Once the sugar dissolves, lower the heat to low and let it simmer for 5 to 6 minutes, occasionally stirring. Remove from heat and add rose water. Let it cool down while you make the baklava cups.
Make the filling
Chop nuts coarsely using a food processor. Do not chop them fine. Now, heat a pan on medium heat and add mawa to it and roast it for 2 to 3 minutes and then remove on a plate.
Transfer the mawa to a bowl along with the chopped nuts, desiccated coconut powder and cardamom powder. Mix everything until combined and your filling is ready.
Make the coconut burfi baklava cups
Preheat oven to 325 F degrees. Arrange 30 phyllo shells (2 boxes) on a baking sheet lined with parchment paper. Fill them to the top with the filling. Add some additional chopped nuts on top. Press the filling inside using your fingers.
Bake at 325 F degrees for 12 to 15 minutes.
Take the cups out of the oven and immediately add 1/2 teaspoon of the prepared syrup in each cup. Let the syrup soak in for few seconds and then add remaining 1/4 teaspoon of the syrup in each cup (total 3/4 teaspoon of the syrup in each cup).
Decorate with edible silver leaves and rose petals. Let it sit for 4 to 6 hours or overnight and then serve.
Notes
Make sure that you pour the cooled syrup over hot baklava cups. Don't wait for the shells to cool down.
You can replace the honey with sugar if you want.
You can even flavor the syrup with saffron if you like.
The syrup might become too thick sitting at room temperature and become difficult to pour over the cups. In that case, simply put it on the stove-top for a few seconds. It will immediately start to thin out. Do not boil or simmer, just a few seconds until it's a little thin again is all you need and then you can pour again.