1. Preheat and Prepare:

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

2. Make the Syrup:

In a small saucepan over medium heat, combine 2 tablespoons of water, ¼ cup of the light brown sugar, the honey, and the lemon juice.

Bring to a boil, stirring until the sugar dissolves.

Reduce the heat to medium-low and simmer until the syrup thickens slightly, 4 to 5 minutes.

Remove from the heat and transfer to a liquid measuring cup to cool slightly while assembling the baklava bites.

3. Chop the Nuts:

To the bowl of a food processor, add the walnuts and pistachios.

Pulse the nuts in 15 to 20 (1-second) bursts until they are uniformly chopped. They should be smaller than grains of rice, but not completely ground into a powder.

Set aside 1 tablespoon of the chopped nuts for garnish.

4. Make the Filling:

In a large bowl, place the remaining chopped walnuts and pistachios.

Place the butter in a small microwave-safe bowl and microwave until melted, 30 seconds to 1 minute.

Stir in the remaining ⅓ cup of light brown sugar, the cinnamon, the lemon zest, and the kosher salt into the melted butter.

Pour the butter mixture over the chopped nuts. Stirring until well combined.

5. Fill the Phyllo Shells:

Spoon a scant tablespoon of the nut mixture into each mini phyllo cup.

Pressing the mixture down gently to fill the cups evenly.

Place the filled cups on the prepared baking sheet.

6. Bake:

Bake until the filling is set and lightly golden, 12 to 14 minutes.

7. Add Syrup:

While the cups are still warm, spoon ½ teaspoon of the warm syrup over each cup. Allowing the syrup to soak into the filling.

Reserve any remaining syrup.

8. Garnish and Serve:

To serve, brush the tops of the bites with the remaining syrup (if any).

Sprinkle with the reserved 1 tablespoon of chopped nuts.

Enjoy these delicious Baklava Bites!