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!