Greek Mastic and White Chocolate Baklava Nest

Name: Greek Mastic and White Chocolate Baklava Nest
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 8 sheets phyllo pastry sheets, thawed if frozen, at room temperature, about 12×17 inches (30×43 cm) each; ½ cup (115 g) clarified butter (or ghee), warm, strained if you made it fresh; 1 teaspoon (2 g) mastic gum, finely ground, crushed very fine (not granular) with mortar and pestle; 5 oz (140 g) white chocolate, chopped, chopped into small, even pieces; ½ cup (120 ml) heavy cream; ½ teaspoon (1 g) mastic gum, finely ground, crushed very fine; ¾ cup (255 g) honey, preferably Greek or clover; ⅓ cup (80 ml) water; 1 stick (5 g) cinnamon stick, whole; ¼ teaspoon (½ g) mastic gum, finely ground, crushed very fine; ½ cup (70 g) roasted, salted pistachios, roughly chopped, finely chopped, divided into 8 portions

From the MyKitchenBank Kitchen

Delicate phyllo cups infused with mastic and brushed with clarified butter, then filled with silky white chocolate ganache and topped with crushed pistachios. Drizzled with fragrant honey-mastic syrup, these individual baklava nests deliver the complex aromatics of traditional baklava in an elegant, bite-sized form. The combination of piney mastic notes and sweet white chocolate creates a sophisticated Middle Eastern-Greek dessert.

Prep: 35 min
Cook: 20 min
Wait: 45 min
Total: 1 hr 40 min
Makes: 8 baklava nests

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Ingredients

8 servings

For the phyllo nests
8 sheets phyllo pastry sheets, thawed if frozen, at room temperature, about 12×17 inches (30×43 cm) each
½ cup (115 g) clarified butter (or ghee), warm, strained if you made it fresh
1 teaspoon (2 g) mastic gum, finely ground, crushed very fine (not granular) with mortar and pestle
For the filling
5 oz (140 g) white chocolate, chopped, chopped into small, even pieces
½ cup (120 ml) heavy cream
½ teaspoon (1 g) mastic gum, finely ground, crushed very fine
For the syrup
¾ cup (255 g) honey, preferably Greek or clover
⅓ cup (80 ml) water
1 stick (5 g) cinnamon stick, whole
¼ teaspoon (0.5 g) mastic gum, finely ground, crushed very fine
For topping
½ cup (70 g) roasted, salted pistachios, roughly chopped, finely chopped, divided into 8 portions

Equipment (9)

Standard muffin tin (12-cup, 2.5-inch/6.4 cm diameter cups)
Small saucepan
Microwave-safe bowl
Small pastry brush
Knife or scissors
Spoon
Mortar and pestle (or small food processor)
Medium bowl
Whisk

Steps

Before you start

Have phyllo sheets at room temperature (out of fridge 30 minutes before use) so they don't crack or stick
If using whole mastic tears, crush them finely with a mortar and pestle before adding to other ingredients
Measure out clarified butter in advance; keep it warm but not hot during phyllo layering
Place the oven rack in the upper third and preheat to 375°F (190°C)

1
Combine mastic with butter
- In a small bowl, whisk the finely ground mastic powder (1 tsp / 2 g) with the warm clarified butter until the mastic is evenly suspended and the mixture is lightly fragrant.
- Let it sit for 2 minutes so the mastic fully releases its aroma.
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Ready when: Mixture is fragrant and mastic appears evenly dispersed
Tip: Do not overheat the butter or you risk burning the delicate mastic flavor; keep it at body temperature or slightly warmer
2
Assemble phyllo nests
- Place a phyllo sheet on a clean, dry work surface.
- Using a pastry brush, lightly coat the entire sheet with the mastic-butter mixture.
- Lay a second phyllo sheet directly on top and brush again with the butter.
- Repeat with a third sheet for extra stability.
- Cut the stack into 4 squares (approximately 6×6 inches / 15×15 cm each).
- Gently press each square into a muffin cup, allowing the corners to point upward and overlap slightly above the rim.
- Do not crease or compress the phyllo—keep it loose and airy.
- Repeat with the remaining 5 phyllo sheets to fill all 8 cups (you will have 8 stacks of 3 sheets, cut into 4 squares each; use 8 of these 32 squares).
- Discard excess phyllo or save for another use.
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Ready when: All 8 cups are lined with phyllo, corners pointing upward
Tip: Work quickly and keep unused phyllo covered with a damp towel to prevent drying. If phyllo tears, patch it with a small piece and brush with butter
3
Bake phyllo nestsOven 375°F / 190°C
- Place the filled muffin tin in the preheated 375°F (190°C) oven on the upper rack.
- Bake for 12–15 minutes until the phyllo is golden brown and crispy, with the edges slightly darker.
- The nests should feel firm to the touch and sound crispy when lightly tapped.
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Ready when: Phyllo is golden brown and crispy, edges darker than the center
Tip: If nests are browning too fast on top, loosely tent with foil after 8 minutes; every oven varies, so check at 12 minutes
4
Cool phyllo nests
- Remove the muffin tin from the oven and place it on a wire rack.
- Let the phyllo nests cool in the tin for 5 minutes—they will continue to crisp up and firm slightly as they cool.
- Then gently press down the center of each nest with your finger (careful not to burn yourself) if the edges have puffed too high, creating a shallow cup shape for the filling.
- Cool completely in the tin, about 15 minutes more, then carefully lift each nest out and transfer to a serving platter or airtight container if not filling immediately.
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Ready when: Phyllo is cool to the touch and feels rigid; nests hold their shape when removed from tin
Tip: If a nest is too fragile to lift, let it cool a bit longer; if it sticks, run a thin knife around the cup edge and gently pry upward
5
Prepare honey-mastic syrup
- In a small saucepan, combine the honey (¾ cup / 255 g), water (⅓ cup / 80 ml), and cinnamon stick (1 stick / 5 g).
- Bring to a gentle simmer over medium heat, stirring occasionally, for 3 minutes.
- Remove from heat and stir in the finely ground mastic (¼ tsp / 0.5 g) until well combined.
- Let the syrup cool to room temperature; it will thicken slightly as it cools.
- Once cool, remove and discard the cinnamon stick.
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Ready when: Syrup is fragrant, mastic is evenly suspended, and mixture has cooled to room temperature
Tip: Do not boil vigorously or the honey may crystallize; a gentle simmer is all you need
6
Make white chocolate ganache
- Heat the heavy cream (½ cup / 120 ml) in a microwave-safe bowl in 30-second intervals, stirring between each, until it just reaches a simmer (about 1–1.5 minutes total).
- Do not let it boil.
- Place the chopped white chocolate (5 oz / 140 g) in a separate bowl.
- Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute, then whisk smooth until the chocolate is completely melted and the mixture is uniform and glossy.
- Whisk in the finely ground mastic (½ tsp / 1 g) until fully incorporated and the ganache is infused with a subtle piney aroma.
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Ready when: Ganache is smooth, glossy, and completely free of chocolate lumps
Tip: Overheating white chocolate can cause it to seize; heating the cream first and letting it sit on the chocolate prevents this. Stir gently to avoid incorporating air bubbles
7
Cool ganache slightly
- Let the white chocolate ganache cool at room temperature for 10 minutes, stirring occasionally, until it reaches a spreadable consistency (still warm but not piping hot).
- It should be thick enough to hold a small mound but fluid enough to settle smoothly into the phyllo nests.
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Ready when: Ganache is warm to the touch, coats the back of a spoon, and holds its shape when spooned
Tip: If ganache cools too much and becomes stiff, reheat it very gently in the microwave (10–15 seconds) or over warm water, stirring until smooth
8
Fill phyllo nests
- Spoon approximately 1.5 tablespoons (about 20 g) of the cooled white chocolate ganache into each phyllo nest, filling the center and allowing some to mound slightly above the rim.
- Work at a steady pace; if the ganache begins to set too firmly as you work, reheat it gently.
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Ready when: All 8 nests are filled with ganache
Tip: Fill nests on the serving platter to avoid moving them unnecessarily and risking breakage
9
Chill ganache until set
- Place the filled nests in the refrigerator for 15 minutes until the white chocolate ganache is set and firm but still at room temperature when you touch it.
- The phyllo will remain crispy; the contrast between the crispy shell and creamy filling is key to the dessert's texture.
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Ready when: Ganache is firm to the touch and holds its shape; phyllo remains crispy
Tip: Do not over-chill or the phyllo may absorb moisture and soften; 15 minutes is sufficient
10
Top and drizzle
- Remove the nests from the refrigerator.
- Sprinkle about 1 tablespoon (9 g) of the finely chopped pistachios over the ganache in each nest, dividing the nuts evenly among all 8.
- Gently drizzle the cooled honey-mastic syrup over the nuts and around the nests, using about 1 tablespoon (20 g) per nest.
- Some syrup will pool at the base of each nest on the platter, which is intentional and adds richness.
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Ready when: All nests are topped with pistachios and drizzled with syrup
Tip: Serve within 2 hours of topping to keep the phyllo as crispy as possible; if there is extra syrup on the platter, you can spoon it over individual nests as you serve

Good to know

Tips

Mastic gum is a key ingredient in this recipe and cannot be easily substituted if you want the authentic Greek-Middle Eastern character. It is available in Middle Eastern markets, specialty spice shops, and online retailers; make sure to buy pure mastic (also labeled 'gum mastic' or 'mastiha') rather than mastic soda or mastic liqueur.
Phyllo pastry dries out very quickly; always keep unused sheets covered with a damp (not wet) kitchen towel while you work. Thaw frozen phyllo in the refrigerator overnight rather than at room temperature, which can cause condensation and stickiness.
Do not skip crushing the mastic very finely with a mortar and pestle. Granular mastic will remain gritty in the butter and ganache and will not distribute evenly; a fine powder ensures a smooth texture and even flavor distribution.
The contrast between crispy phyllo and creamy ganache is essential to this dessert's appeal. Serve within 2 hours of topping to preserve the phyllo's crispness; if serving later, assemble components separately and top just before serving.

Make ahead

You can bake the phyllo nests up to 3 days ahead and store them in an airtight container. Make the honey-mastic syrup up to 2 days ahead and refrigerate in a sealed jar. On the day of serving, prepare the white chocolate ganache, fill, chill, and top the nests no more than 2 hours before serving to keep the phyllo crisp.

Storage & reheating

Store filled nests at room temperature on a platter, loosely covered, for up to 2 hours (phyllo will begin to absorb moisture if stored longer). Unfilled phyllo nests keep in an airtight container at room temperature for 3 days, or frozen in an airtight freezer bag for up to 2 weeks. Do not refrigerate unfilled nests as they will become soft. Leftover honey-mastic syrup keeps in a sealed jar at room temperature for 1 week or refrigerated for 2 weeks.

Substitutions

white chocolate, chopped → Dark or milk chocolate (5 oz / 140 g), chopped. Use the same weight and cooking method; dark chocolate will add a slightly bitter edge that balances the mastic's sweetness, while milk chocolate will be milder. The visual presentation will shift from pale to darker tones.
mastic gum, finely ground → Finely grated lemon or orange zest (1 tsp total) mixed with the butter, or a small pinch of ground cardamom. Mastic is essential to the authentic flavor profile, but if unavailable, citrus zest provides brightness or cardamom adds warmth. You will lose the distinctive piney, resinous character, so adjust to taste.
roasted, salted pistachios, roughly chopped → Finely chopped roasted almonds, hazelnuts, or a mix of chopped walnuts and almonds (0.5 cup / 70 g total). Pistachios are traditional and lend a subtle sweetness; almonds and hazelnuts offer nuttier flavors, while walnuts are earthier and more robust. All will work equally well.
honey, preferably Greek or clover → Simple syrup (0.75 cup / 150 g sugar and 0.33 cup / 80 ml water simmered together until sugar dissolves, cooled), then sweetened with honey or agave to taste once cooled. If honey is unavailable, a simple syrup gives a neutral sweetness you can then adjust with a different sweetener. The complex floral notes of honey will be lost.