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Tuesday, February 1, 2011

Mini Baklava Cups

I adore Baklava, but I don't always have the patience to work with phyllo dough, so using mini  phyllo cups was the perfect fix!

These are crunchy, nutty, sweet and downright DELISH!

Recipe adapated from Sunny Anderson


·         1/2 cup pistachios
·         1/2 cup walnuts
·         1/2 cup almonds
·         1 lemon, zested (didn't have any on hand. . . thought it still tasted delish!)
·         1/4 cup, plus 3 tablespoons sugar
·         2 tablespoons butter, melted
·         1 teaspoon ground cinnamon
·         1/2 teaspoon salt
·         1/4 teaspoon vanilla extract
·         2 boxes mini filo shells, 15 shells each
·         1/2 cup water 1/4 cup honey


Preheat oven to 350 degrees F.
Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. (I had enough syrup left over that I gave the cups closer to between 2-3 teaspoons)  Refrigerate at least 5 hours, or overnight
Serve at room temperature

Happy Cooking and Happy Styling!

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