Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
• In a medium bowl, combine chopped walnuts, granulated sugar, cinnamon, and cloves. Mix well.
  1 package phyllo dough
• Carefully unroll the phyllo dough. Keep the sheets covered with a damp cloth to prevent them from drying out.
  1 package phyllo dough
• Place one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter. Layer another sheet on top and brush with butter. Repeat with a total of 4-5 sheets for each cup.
  1 package phyllo dough
• Cut the stacked phyllo sheets into squares that fit into the muffin cups. Gently press the phyllo squares into each muffin cup, allowing the edges to extend slightly over the rim.
• Fill each phyllo cup with about 2 tablespoons of the nut mixture.
• Fold the overhanging phyllo edges inward to enclose the filling, creating a cup shape. Brush the folded edges with melted butter.
  1 package phyllo dough
• Bake for 20-25 minutes, or until the baklava cups are golden brown and crispy.
• While the baklava is baking, prepare the syrup. In a small saucepan, combine honey, water, lemon juice, and orange zest (if using). Bring to a simmer over medium heat and cook for 5 minutes.
  1 package phyllo dough
• Once the baklava cups are out of the oven, immediately spoon the hot syrup over them, ensuring each cup is well-coated.
• Let the baklava cups cool completely in the muffin tin before removing. This allows the syrup to soak in and the cups to set.