Baklava Cups
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
49
Sourness
44
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Pistachio1 cup
Walnut1 cup
Almond2 tbsps
Butter (melted)1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Vanilla Extract1 cup
Water (1/4 cup)Directions:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes
4
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
5
Place mini fillo shells in wells of 2 mini cupcake pans
6
Add 1 teaspoon of the nut mixture into each shell
7
Bake until filling is hot, about 10 minutes
8
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil
9
Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes
10
Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon
11
Refrigerate at least 5 hours, or overnight