Photo of Pistachio baklava bites by WW

Pistachio baklava bites

Points® value
Total Time
20 min
10 min
10 min
Making homemade baklava is a fairly involved task, with layering delicate phyllo dough, and brushing it with syrup or butter, then layering it with the fillings—but not here! We use a wonderful convenience ingredient: store-bought phyllo shells. It takes about 10 minutes to mix the filling and fill the shells, and only 10 minutes to bake them. In a fraction of the time, this recipe delivers everything you love about baklava: honey, a hint of spice, toasty nuts, and crisp phyllo.



2½ tbsp(s)

Fresh lemon juice

1 tsp(s)

Kosher salt

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Shelled pistachio nuts

cup(s), chopped

Mini phyllo shells

15 item(s), thawed if frozen


  1. Preheat oven to 350°F. Line small sheet pan with parchment paper.
  2. In medium bowl, stir honey, lemon juice, salt, and cinnamon. Stir in nuts. Divide filling among phyllo shells, about 1 rounded tsp each. Arrange shells on prepared pan. Bake at 350°F until nuts are browned on top and phyllo is browned and crisp, 10 to 12 minutes.
  3. Let cool slightly before serving. Store in airtight container and refrigerate for up to 5 days.
  4. Serving size: 1 baklava cup