Baklava Cups

By pattie_d

Recipe courtesy Sunny Anderson, 2009

Prep Time:45 minInactive Prep Time:5 hr 0 minCook Time:20 min; Level: easy

Ingredients

• 1/2 cup pistachios
• 1/2 cup walnuts
• 1/2 cup almonds
• 1 lemon, zested
• 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
• Special equipment: 2 (12-cup) mini cupcake pans, food processor.

Details

Servings 30

Preparation

Step 1

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. Refrigerate at least 5 hours, or overnight.