For the Cups:

• 10-12 sheets phyllo dough (about half a package)

• ½ cup unsalted butter, melted

• 1 cup mixed nuts (walnuts, pistachios, and almonds), finely chopped

• 1 tsp ground cinnamon

• 2 tbsp granulated sugar

For the Syrup:

• 1 cup honey

• ¼ cup water

• 1 tsp lemon juice

• 1 cinnamon stick (optional)

Instructions

1. Prepare the Syrup:

   • In a small saucepan, combine honey, water, and lemon juice. If using, add the cinnamon stick.

   • Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Set aside to cool.

2. Prepare the Baklava Cups:

   • Preheat oven to 350°F (175°C). Grease a muffin tin.

   • Place one sheet of phyllo dough on a clean surface and brush with melted butter. Add another sheet on top and brush with butter again. Repeat with 4-5 sheets to create a sturdy base.

   • Cut the layered dough into 3-4 inch squares. Press each square into the muffin tin, folding the edges to form a “basket” shape.

   • In a small bowl, combine chopped nuts, cinnamon, and sugar. Spoon 1-2 teaspoons of the nut mixture into each phyllo dough cup.

3. Bake the Baklava Cups:

   • Bake for 12-15 minutes, or until the phyllo dough is golden brown and crispy.

4. Assemble the Baklava Cups:

   • Once the cups are baked, remove from the oven and let them cool for a few minutes.

   • Drizzle each cup with the cooled honey syrup, ensuring it soaks into the phyllo dough.

   • Let sit for 15-20 minutes to allow the syrup to soak in before serving.