- 30
Ingredients
- 1/2 cup pistachios or macadamia nuts
- 1/2 cup pecan
- 1/2 cup almonds
- 1 lemon zested
- 1/2 cup, plus 3 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoons ground cinnamon
- dash salt
- 1/4 teaspoon vanilla extract
- 2 boxes mini filo shells, (15 shells each)
- 1 cup water
- 1/2 cup Honey
- Special equipment: 2 (12 cup) mini cupcake pans, food processor
Preparation
Step 1
Preheat oven to 350F.
Place pistachios, pecans and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 T. sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini filo 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. Refrigerate and least 5 hours, or overnight.