Baklava Bites

Overall Rating
(212 votes, average: 2.79 out of 5)
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Loaded with chopped walnuts and complemented by a sticky-sweet syrup, this rich treat introduces a Mini Fillo Shell crunch to a staple among Greek desserts.

  • 1 ½ cups walnuts, chopped
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 2 packages (15 count, each) Athens® Mini Fillo Shells
  • Syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup honey
  • 1 tablespoon lemon juice


  1. In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse to combine. Spoon 1 tablespoon of nut mixture into each shell filling 30 mini shells. Bake in preheated 350°F oven for about 10 minutes.
  2. In a small saucepan over medium heat combine the water, sugar honey and lemon juice and bring to a boil. Reduce heat and simmer for about 10 minutes. Cool slightly and pour a teaspoon of warm syrup over each shell.
  3. Refrigerate filled shells for 4 to 5 hours, then thaw shells for 15 minutes before serving.
  4. *Desserts can be frozen and then thawed for future use.
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Recipe Reviews

Overall Rating
(212 votes, average: 2.79 out of 5)
  • Laura

    Delicious and easy… I meant to give 5 🌟 🌟 🌟 🌟 🌟 s!


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