Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
• In a bowl, combine chopped walnuts, granulated sugar, cinnamon, and cloves. Mix well.
  0.5 cup phyllo dough
• Carefully unroll the phyllo dough. Cover with a damp towel to prevent drying out.
  0.5 cup phyllo dough
• Take one sheet of phyllo dough, brush it with melted butter, and place it into a muffin cup, pressing it into the bottom and up the sides.
  0.5 cup phyllo dough
• Repeat with 2-3 more sheets of phyllo dough for each cup, brushing each layer with butter and arranging them to create a cup shape. You can overlap the edges slightly.
  0.5 cup phyllo dough
• Spoon about 1-2 tablespoons of the walnut mixture into each phyllo cup.
  0.5 cup phyllo dough
• Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
• While the cups are baking, prepare the syrup. In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer over medium heat and cook for 5 minutes.
  0.5 cup phyllo dough
• Once the baklava cups are out of the oven, immediately spoon the warm syrup over them.
• Let the baklava cups cool completely in the muffin tin before removing.