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Easy Mini Baklava (4 Ways) with Chocolate, Nut, and Rolled Variations Recipe

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4 from 2 reviews

This recipe features Easy Mini Baklava prepared in four different delightful ways, combining flaky filo dough with aromatic nuts, spices, and a luscious honey syrup. Each version offers a unique texture and flavor profile, from chocolate-filled triangles to ruffled rolls and crispy nests, all baked to golden perfection and drizzled with a warm, fragrant syrup. Perfect for sharing, these bite-sized treats bring traditional Middle Eastern baklava into a versatile and easy-to-make format.

Ingredients

General Ingredients

  • 1 package filo dough (450 grams) or ½ package (6 sheets) as per variant
  • 125 grams / 4.4 oz butter (or 225 grams for some variations)
  • 150 grams / 5.3 oz sugar (for syrup)
  • 120 grams / 4.2 oz water (for syrup)
  • 1 tablespoon honey (for syrup)
  • 1 stick cinnamon (for syrup)
  • 1 orange peel (for syrup)
  • 1 teaspoon freshly squeezed lemon juice (for syrup)

Chocolate Baklava 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)
  • Optional: 50 grams / 1.7 oz dark chocolate drops for decoration
  • 125 grams / 4.4 oz butter (for brushing)

Ruffled Baklava Rolls

  • ½ package filo dough (6 sheets)
  • 125 grams / 4.4 oz walnuts
  • 60 grams / 2.1 oz pistachios
  • 60 grams / 2.1 oz almonds
  • 225 grams / 7.8 oz butter
  • Knitting needle or 2 long skewers (tool)

Chocolate Baklava Nests

  • ½ package filo dough (6 sheets)
  • 50 grams / 1.7 oz walnuts, almonds, pistachios, or mixed nuts
  • 125 grams / 4.4 oz butter
  • 100 grams / 3.5 oz dark chocolate drops
  • 50 grams / 1.7 oz butter (for chocolate filling)
  • Knitting needle or 2 long skewers (tool)

Rolled Baklavas

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

Instructions

  1. Prepare The Filo Dough: Thaw the filo dough by leaving it in the fridge overnight. Then bring it to room temperature for about 30 minutes in its package before use, which makes it easier to handle. Remove the desired sheets, keeping unused filo wrapped airtight in plastic to prevent drying. Store leftover filo in the fridge for up to one week.
  2. Prepare The Syrup: In a pot, combine sugar, water, honey, cinnamon stick, orange peel, and lemon juice. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 8-10 minutes until syrupy. Remove from heat and set aside to cool to lukewarm before use.
  3. Bake The Baklavas: Preheat oven to 180°C (356°F). Bake Baklava trays uncovered for 30 minutes until deeply golden, then cover with aluminum foil and bake for an additional 30 minutes until crispy but not burnt.
  4. Chocolate Baklava Triangles: Melt butter over low heat and set aside. Blend walnuts, almonds, cinnamon, and cloves until finely ground. Lay one filo sheet on your workspace, cover remaining sheets to prevent drying. Drizzle the sheet with melted butter, then cut into 5 equal strips. Sprinkle nut mixture and chocolate flakes on each strip, leaving edges free. Fold strips into triangles by overlapping, folding triangularly as shown in the tutorial. Fold each triangle in half to make smaller pieces. Arrange in a baking pan, drizzle remaining butter, bake as directed. Once baked, drizzle with lukewarm syrup and optionally decorate with melted dark chocolate.
  5. Ruffled Baklava Rolls: Melt butter and set aside. Finely blend all nuts. Lay one filo sheet lengthwise, drizzle butter randomly, cover with another filo sheet and butter similarly. Sprinkle nut filling evenly on top. Place a knitting needle or two skewers 4 cm from the bottom edge, fold bottom edge over the needle, and roll tightly towards the top edge. Press edges to ruffle the roll, pull out the needle to reveal the ruffles. Repeat for all rolls, place in a 30x20 cm baking dish, slice into 20 pieces, drizzle with butter and bake. Drizzle warm syrup after baking.
  6. Chocolate Baklava Nests: Melt butter, set aside. Blend nuts finely (pecans or hazelnuts optional). Lay a filo sheet, drizzle with butter, fold in half lengthwise. Drizzle butter again, sprinkle nut filling on bottom half. Place knitting needle or skewers 4 cm from bottom edge, fold edge over needle, roll upward leaving 5 cm. Press and ruffle sides, pull out needle, curl the roll into a nest shape, pressing edges and base with butter if needed to secure. Repeat to make 6 nests, arrange in baking dish, drizzle with butter, bake as directed. Drizzle warm syrup after baking. Melt chocolate with butter in microwave or double boiler, stir to smooth. Pour chocolate filling into nests, allow to cool. Reserve some melted chocolate for decoration if desired.
  7. Rolled Baklavas: Melt butter and set aside. Blend pistachios with cinnamon until finely ground. Place one filo sheet widthwise, drizzle butter, place another sheet on top and drizzle butter again. Repeat layering two more filo sheets with butter and sprinkle nut mix across top layers. Roll tightly from bottom up; use butter to help edges stick if necessary. Slice the roll into 2.5 cm thick pieces, place close together in baking pan to prevent unrolling. Drizzle remaining butter, bake at 180°C/356°F as described. Drizzle with warm syrup once baked.

Notes

  • Ensure filo dough is properly thawed and kept covered to prevent drying out as filo is very delicate.
  • Syrup should be lukewarm when poured over hot baklava to achieve perfect texture.
  • Use a knitting needle or long skewers to help shape rolls and nests for an authentic ruffled look.
  • Different nuts can be substituted or combined as preferred for varied flavors.
  • Butter can be clarified for a richer taste and crisper texture but is not mandatory.
  • Chocolate versions add a modern twist and rich depth to traditional baklava.
  • Practice folding the triangles carefully to avoid filling spillage; leave edges free.
  • Store baklava at room temperature in an airtight container for up to 5 days for best texture.

Find it online: https://cozyplatter.com/easy-mini-baklava-4-ways-with-chocolate-nut-and-rolled-variations-recipe/