These Hawaiian Baklava Bites are baklava in easy-to-make, easy-to-eat, crispy mini phyllo shells with a fun Hawaiian twist.
When Athens Foods asked me to create a fun, easy-to-make summer dessert using their mini Fillo Shells, baklava bites was the first thing that came to mind. And ever since I came back from Maui in May, I’ve had tropical flavors on my mind. So adding coconut and pineapple seemed like a perfect way to change up baklava.
Using the pre-made mini Fillo Shells, these bites come together really quickly. Using a mini food processor also helps to quickly chop the walnuts and coconut.
The next step is creating a syrup using a small can of pineapple juice, sugar and honey. Then you mix some of the syrup with the walnuts and coconut, pile the mixture in the ready made shells, and then drizzle more syrup over the nuts.
Then you pop them in the oven and cook them for a few minutes until the syrup gets bubbly and sticky and the shells get even more crispy and golden brown.
If you love crispy, flaky, sticky, sweet, baklava, you’re going to love these easy-to-make Hawaiian Baklava Bites.
Hawaiian Baklava Bites
- 1 cup walnuts toasted
- ½ cup shredded sweetened coconut toasted
- ¾ cup pineapple juice
- ½ cup sugar
- ¼ cup honey
- ¼ teaspoon cinnamon
- 2 packages 15 count, each Athens® Mini Fillo Shells
- Preheat oven to 350°. In a small food processor, pulse walnuts and coconut until finely chopped. Put in a small bowl and set aside.
- In a small saucepan combine pineapple juice, sugar, honey, and cinnamon. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes, until mixture thickens slightly.
- Add ½ cup of the syrup to the finely chopped nuts and coconut and stir to combine. Divide the mixture evenly among the 30 Mini Fillo Shells.
- Drizzle the remaining syrup over the filling in the shells. Bake 10 minutes until shells are golden brown and the syrup is bubbling.
How far ahead of time can I make the Hawaiian Baklava.
Hi Susan – you want the shell to stay crisp so they’re best if you don’t fill them until shortly before you serve them, but you could make the filling earlier.
I live in Hawaii, so these caught my eye. I haven’t tried them yet, but since I love Baklava, I plan to make them soon. I was wondering what you thought of replacing the walnuts with macadamia nuts? It would make them even more “Hawaiian”. And…we have a mac tree in our yard!
Hi Carol – I think that’s a great idea. Let me know how it goes. How fun to have a mac tree in your yard!
Question…can these little Baklava Bites be frozen after making and baking? Would love to make them for a party, but can’t save everything for the last day.
Hi Karen – I haven’t tried freezing them. But I would probably make the filling ahead of time and then just fill and serve and bake them the day you’re serving them.
What did I do wrong ? Followed the recipe to the letter and mine all just went flat. I really want to get this right. I’m doing a Sweets Table for a wedding and my Family loves Baklava .
Hi Laura – sorry you had trouble. Did you buy the mini shells that are already shaped and baked? See the pictures above.
Yes I did. I thought that the syrup was way too much, I used /1/2 cup in the nut mixture and it seemed like there was still 1/2 cup left of the syrup. Brought it to a boil and simmered for 15 minutes. The ones that survived , were very good ( that’s what I was told ). I don’t like Baklava. I’m going to try again, only because this was asked for as one of the treats for a Sweet Table for a wedding. I’ve used the mini shells several times before for other desserts and never had any problems , I really like the recipe.
So glad you enjoyed them despite the troubles. Did you toast the nuts and the coconut? Definitely only use as much liquid as the nuts and coconut will absorb and don’t drizzle as much over the top. You can also simmer the liquid longer so it’s thicker. They really will be a fun / delicious addition to the wedding buffet – an easy way to include a baklava style dessert for sure.
I did the recipe the way it was written, I have been thinking about this since I made them , I will do less of the syrup over the top , plus I will simmer longer. Thank you so much ! What survived was LOVED !
I’m in Adelaide Australia and can’t find the ready made fills shells.have you got an idea how l can make them myself please ?
Hi Thea – if you have access to phyllo dough sheets, just layer and butter the sheets (like you would if making baklava), cut them into squares and put the squares into a mini muffin tin and bake them until they’re crisp and flaky. Then proceed with the recipe.
These came out great! I had trouble thickening the syrup, after 30 minutes it still didn’t thicken, but I used it anyway and finished product came out great. If you don’t want to make it Hawaiian, what can you use to substitute the pineapple juice? Water maybe?
Thanks Suzanne – so glad you loved them. The syrup only thickens slightly as the liquid evaporates, it’s still very syrupy. Yes, you could substitute water or even apple juice would be fun.
Rocky Mountain Woman
I love those little fillo shells! They are so easy and convenient. Great recipe.
Oh, this is awesome! Fillo Shells are such a smart move, keeps it super easy and delicious! Perfect summer treat!
I love everything in these bites! Why do they have to look adorable and irresistible? Yummy!
Thanks! Mini desserts are just so fun.
What a delicious treat! And using pre-made Fillo shells makes these so easy!
Thanks Laura – the Fillo shells really are a great time saver.
MMmmmm-those look delicious. Oh do I love macadamia nuts. What a perfect combo, perfect for a summer party.
That is one cool mini processor you have there too Barbara!
Thanks Carol! The mini food processor is an accessory that came with my Breville immersion blender. I love it.