Directions:
- Special equipment: 2 (12-cup) mini cupcake pans, food processor Preheat oven to 350 degrees F.
- Place pistachios, walnuts 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.8 Kcal (246 kJ) | ||
| Calories from fat | 37.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 6% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 1% | |
| Sodium | 39.65mg | 2% | |
| Potassium | 52.65mg | 1% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 337.39 Kcal (1413 kJ) | ||
| Calories from fat | 216.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.1g | 6% | |
|---|---|---|---|
| Cholesterol | 11.68mg | 1% | |
| Sodium | 227.5mg | 2% | |
| Potassium | 302.13mg | 1% | |
| Total Carbs | 27.58g | 2% | |
| Sugars | 21.04g | 15% | |
| Dietary Fiber | 4g | 3% | |
| Protein | 8.32g | 3% | |
| Vitamin C | 7mg | 2% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 1.4mg | 1% | |
| Calcium | 65mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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