🥮✨ Mediterranean Luxe Baklava Bites with Pistachio & Rosewater

⭐ Ingredients

🥮 For the Phyllo Base
• 1 pack phyllo pastry sheets, thawed
• 🧈 150 g melted butter (or ghee)
• 🍯 3 tbsp honey

🌿 Pistachio Filling
• 💚 1 cup finely chopped pistachios
• 🌹 1–2 tsp rosewater
• 🍯 1 tbsp honey
• 🍋 Optional: pinch of lemon zest
• 🧂 Tiny pinch of salt (enhances flavor)

🍯 Rose-Honey Syrup
• 🍯 ⅓ cup honey
• 💧 2 tbsp water
• 🌹 ½–1 tsp rosewater (add to taste)
• 🍋 4–5 drops lemon juice

✨ Garnish
• 💚 Crushed pistachios
• 🌺 Edible dried rose petals

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👩‍🍳 Instructions

1️⃣ Prepare the Pistachio Filling

Mix together:
• pistachios
• honey
• rosewater
• lemon zest
• a pinch of salt

Set aside — it should be sticky and fragrant.

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2️⃣ Build the Baklava Layers
1. Preheat oven to 180°C (350°F).
2. Brush a mini muffin tin with melted butter.
3. Cut phyllo sheets into small squares that fit inside each cup.
4. Layer 3–4 phyllo squares per cup, brushing melted butter between each layer.
5. Add 1–2 tsp of pistachio filling in the center.
6. Top with another phyllo square, tucking in edges for a little “bite-sized baklava purse.”

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3️⃣ Bake

Bake for 12–15 minutes or until golden, crisp, and flaky on top.

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4️⃣ Make the Rose-Honey Syrup

Warm honey + water in a small saucepan.
Remove from heat and stir in:
• lemon
• rosewater

Let cool slightly.

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5️⃣ Finish

As soon as baklava bites come out of the oven, drizzle each with warm rose-honey syrup.
Garnish with:
• crushed pistachios
• rose petals

Let them soak & set for at least 10 minutes.

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✨ Flavor Notes
• Golden buttery phyllo
• Luxurious pistachio filling
• Floral rosewater aroma
• Sticky sweet honey syrup
• Delicate crunch + fragrant finish